Sweet & Garlicky Lamb Belly Riblets

Lamb must be the most succulent and forgiving of meats. Try these sweet and garlicky lamb belly riblets – they are a definite winner for the whole family. With its sweet garlic and chilli glaze, this recipe is a yummy and exciting deviation from the traditional lamb and mint combination.

The simple creamy yoghurt dipping sauce takes these lamb riblets to the next level of gastronomy.

A quick meal option

These delicious lamb belly riblets are quick to prepare. Basting with the tasty glaze throughout the roasting process ensures a tender bite, and a fast blast on a higher heat creates a wonderful crusty crunch. 

While the cook time is around an hour, it’s not a complicated recipe. And aside from basting every 10 minutes or so, there isn’t much to the recipe, except to let them get nice and sticky and caramelised.

Ideal as finger food or a meal for the family

Mix up the easy creamy yoghurt sauce for dipping that yummy crunchiness, or with the addition of chips and salad, you have a hearty family meal. Children, always hard to please, will love this twist on a family favourite.

Lamb belly riblets would also make a great game day or bbq snack!

Sweet & Garlicky Lamb Belly Riblets

Course: DinnerCuisine: European


Prep time


Cooking time



These sweet and garlicky lamb belly riblets are a definite winner for the whole family. 


  • Glaze
  • 2 tablespoons honey

  • 4 tablespoons soy sauce

  • 2 garlic cloves, crushed

  • 1-2 teaspoons chilli paste or flakes

  • 2 tablespoons brown sugar

  • 2 tablespoons rice wine vinegar

  • salt to taste

  • Lamb riblets
  • 1 kilogram lamb riblets

  • 2 tablespoons salt

  • 2 teaspoons crushed garlic or 6 cloves, peeled and finely diced

  • 2 teaspoons thyme

  • 3 teaspoons rosemary

  • Creamy Yoghurt Sauce
  • 250 grams of full-fat greek yoghurt

  • 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon chilli flakes (mixed)

  • Freshly squeezed lemon or lime juice

  • Salt and pepper to taste


  • Combine all glaze ingredients in a bowl, mix well, season to taste and set aside.
  • Mix ingredients for the creamy yoghurt sauce and rest in the fridge to allow the flavours to infuse while preparing the lamb. If the sauce is a little tart, especially for the younger family members, add a little honey to taste.
  • Preheat oven to 180c
  • Mix the spices for the lamb and rub them into the riblets.
  • Place lamb riblets on a tray lined with parchment paper and brush with half of the glaze.
  • Roast for approximately 40 minutes, turning and brushing with the glaze throughout, allowing the riblets to caramelise on both sides.
  • After 40 minutes, increase the oven temperature to 220/430 for 10 minutes to allow the riblets to crunch up.


  • Serve with salad and chips and the creamy, tangy yoghurt sauce