Ten minutes of your morning for the most tender ribs you've ever pulled off a bone
Lamb ribs carry more fat than any other cut in the share box, and that's exactly why the slow cooker suits them. Six quiet hours on low and all that richness renders down into the sauce while the meat goes so tender it barely holds the bone. There's no browning and no fuss — you stir a sauce together in the morning, and come dinner time the only job left is ten minutes under the grill to get them sticky. That part's worth doing. The smell alone will bring the family to the kitchen early.
Ingredients
- 2 Your Farmer grass-fed lamb rib racks (the 2 pack)
- 1 brown onion, thickly sliced
- 3 garlic cloves, crushed
- 125ml tomato sauce
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Stir together the tomato sauce, brown sugar, vinegar, Worcestershire, garlic, paprika, salt and pepper in a jug.
125ml tomato sauce2 tbsp brown sugar2 tbsp apple cider vinegar3 garlic clovesScatter the onion over the base of the slow cooker, then cut each rack in half so they sit in a rough single layer on top.
1 brown onion2 lamb rib racksPour the sauce over the ribs and turn them until well coated.
Cook on LOW for 6 hours, until a knife slides between the bones with no resistance. Don't lift the lid before the 5-hour mark — every peek costs you time.
Lift the ribs carefully onto a foil-lined tray, meat-side up — they'll be fragile, so use tongs and a spatula. Skim the fat from the juices left in the cooker, then brush the ribs generously with the skimmed sauce.
Grill (broil) on high for 8 to 10 minutes, brushing once more halfway, until the edges are dark and sticky.
Pile onto a platter, spoon over a little extra sauce, and serve with mash or slaw and plenty of paper towel.
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Why Lamb Ribs Love the Slow Cooker
Lamb ribs come off the breast of the animal — thin ribbons of sweet meat layered between the bones and a proper cover of fat. That fat scares people off, and it shouldn't. It's the reason this cut has more flavour than things three times the price; it just needs time and gentle heat to do its work. The slow cooker gives it both. Over six hours the fat renders out into the cooking juices, basting the meat from the inside as it goes — which is why you skim it at the end instead of fighting it at the start. And on a grass-fed animal that fat is worth having around, because it carries the flavour of the pasture the lamb actually grazed. The Your Farmer® rib two-pack rides in Lamb Share B, and if yours keeps disappearing before the weekend, there's an extra two-pack of lamb ribs a click away.
Swaps and Variations
The sauce is a starting point, not a rulebook. Swap the brown sugar for honey and you get a cleaner sweetness; a teaspoon of chilli flakes in with the paprika suits anyone who likes a bit of heat. Half a cup of plum jam with a splash of soy sauce takes the whole thing in a sticky direction the kids will inhale. And the method crosses the species line without changing a step — beef short ribs take the same slow-cook-then-grill treatment beautifully, and there's a fall-off-the-bone beef ribs recipe that runs on exactly that logic.
Storage and Leftovers
Cooked ribs keep 3 days in the fridge and freeze well for up to 3 months. Reheat them covered at 160C for about 15 minutes so the glaze softens without catching. The skimmed cooking juices are worth keeping too — spoon them over mash later in the week. Best leftover move: strip the meat from the bones and pile it into toasted rolls with slaw. That's the kind of lunch that gets claimed early.
If there's no rib two-pack in your freezer yet, that's easily fixed — reserve our pasture-raised lamb share and let the slow cooker meet its favourite cut.
Frequently asked questions
Can I cook the ribs on high instead of low?
Do I need to brown the ribs first?
Can I skip the grill finish?
There's a lot of fat in the cooker — is that normal?
Can I cook them from frozen?
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