Paleo Sticky Lamb Riblets

I'm really in to slow cooking right now. It sounds like a lot of work but it's really not. It's kind of a lazy way to cook actually. All it requires is one simple formula: Preparation + Patience = magical deliciousness! This week, I slow cooked lamb riblets for dinner. Lamb riblets are one of those cuts that you can pick up pretty cheap but you need to cook them low and slow to be rewarded with finger licking goodness. I picked up the lamb riblets for this recipe up from my favourite lamb farmer, Macabee Dorper Lamb. Anthea produces award winning, high quality, grass-fed lamb 90 km from Perth, in the Avon Valley. Mr J grew up farming sheep so he knows tasty lamb; Macabee Dorper Lamb is the only lamb we eat now.

The recipe for this dish was adapted from a recipe by Emily Coupar of Paleo Thermie. You can view the original here.

Paleo Sticky Lamb Riblets

Serves 4; Preparation time: 1 hour, 5 minutes; Cooking time: 2 hours, 30 minutes; Total time: 3 hours, 50 minutes



  • ~1 kg lamb riblets

  • 40 grams macadamia oil

  • 1 tbsp apple cider vinegar

  • 2 tbsps ground cumin

  • 1 tbsp Himalayan pink salt

  • 1 tbsp pepper, freshly ground

  • 2 tsps smoked paprika

  • 2 tsps garlic powder

  • 1/2 tsp chilli powder

  • 1 tbsp rapadura sugar

  • 1 tbsp fish sauce

  • 1 tbsp coconut aminos


  • Preheat the oven to 150°C.

  • Combine the lamb riblets, macadamia oil, apple cider vinegar, salt and spices in a casserole dish. Rub through to make sure the marinade completely coats the riblets. Put on the lid and set aside for 1 hour, or overnight.

  • Bake at 150°C for 2 hours, 15 minutes.

  • Combine sugar, aminos, and fish sauce.

  • Remove riblets from the casserole dish and place on a rack over a lined baking tray.

  • Brush with the sauce and grill for a further 15 minutes until sticky.

  • Serve with sautéed greens or sweet potato chips.