Manuka Honey & Miso BBQ Lamb Ribs
Sticky, smoky lamb ribs glazed with New Zealand Manuka honey and white miso
Tender slow-roasted lamb ribs finished on the grill with a sticky manuka honey and miso glaze. Combines Kiwi BBQ sensibilities with umami-rich miso for a crowd-pleasing weekend cook.
Timing
Cook Time: PT1H30M
Prep Time: PT25M
Rest Time: PT2H
Total Time: PT3H55M
Active Time: PT1H55M
Ingredients
1.2
kg
lamb ribs
(Notes: trim excess fat, membrane removed)
60
ml
manuka honey
(Notes: UMF-certified, for glaze and marinade)
2
tbsp
white miso paste
(Notes: adds umami and depth)
2
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: balances sweetness)
3
cloves
garlic
(Notes: finely minced)
1
tsp
smoked paprika
(Notes: or regular paprika if preferred)
1
tbsp
olive oil
(Notes: to loosen marinade)
1
tsp
sea salt
(Notes: or to taste)
1
tsp
freshly ground black pepper
2
sprigs
spring onions
(Notes: thinly sliced, to garnish)
1
lemon
(Notes: quartered and charred for serving)
Instructions
Step 1
Whisk together the manuka honey, white miso, soy sauce, rice vinegar, minced garlic, smoked paprika and olive oil in a bowl until smooth to make the marinade and glaze.
Tip: Warm the honey slightly (20–30 seconds in a microwave) if very thick so it blends easily.
Step 2
Season the lamb ribs with sea salt and black pepper. Place ribs in a shallow dish or resealable bag and pour two-thirds of the marinade over them, rubbing to coat well.
Tip: Score the fat side lightly to help the flavours penetrate.
Timing: PT2H
Step 3
Cover and refrigerate to marinate for at least 2 hours (or up to overnight). Reserve the remaining marinade for glazing later.
Tip: Marinating overnight gives deeper flavour, but 2 hours works well if short on time.
Timing: PT2H
Step 4
Preheat your oven to 140°C fan. Place the marinated ribs on a roasting tray lined with foil, cover tightly with foil and roast low and slow until very tender, about 1 hour 30 minutes.
Tip: Cook fat-side up so the meat self-bastes; check after 1 hour 15 minutes and baste if needed.
Timing: PT1H30M
Step 5
Meanwhile, heat a BBQ or grill to medium-high. When ribs are tender, remove from oven and brush generously with the reserved marinade mixed with the extra manuka honey. Grill or char over direct heat for 6–10 minutes, turning once, until sticky and caramelised.
Tip: Watch closely while charring—manuka honey caramelises quickly and can burn if the heat is too high.
Timing: PT10M
Step 6
Transfer ribs to a board and rest for 10 minutes before slicing between bones. Garnish with sliced spring onions and charred lemon, and serve immediately.
Tip: Resting lets the juices redistribute for juicier ribs.
Timing: PT10M