You’ll Need
800g lamb ribs
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tsp cracked black pepper
½ tsp chilli flakes
For The Honey Garlic Glaze
3 tbsp smoky BBQ sauce
2 tbsp honey
4 cloves garlic, finely grated
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
To Finish
Fresh parsley, chopped
Lemon wedges
Optional But Dangerous
Mint yoghurt dip
Grilled corn on the cob
Skin-on wedges
Pickled red onions
Method
Preheat your air fryer to 180°C.
Pat the lamb ribs dry thoroughly with kitchen paper.
Rub them with the olive oil.
Mix together the smoked paprika, garlic powder, onion powder, sea salt, cracked black pepper, and chilli flakes.
Coat the ribs generously on every side.
Arrange the ribs in a single layer in the air fryer basket.
Cook for 28–32 minutes, turning every 10 minutes, until tender with beautifully browned edges.
Meanwhile, whisk together the BBQ sauce, honey, garlic, Worcestershire sauce, Dijon mustard, and apple cider
vinegar.
Brush the ribs generously with the glaze.
Return them to the air fryer for a final 5–6 minutes at 190°C, brushing once more halfway through until the glaze
becomes thick, sticky, and beautifully caramelised.
Rest for 3 minutes before serving.
Finish with chopped parsley and lemon wedges.
Serve with mint yoghurt, grilled corn, skin-on wedges, or pickled red onions if using.