Entrees Ght makers mark cured lamb ribs recipe 494x396
GHT Maker’s Mark Cured Lamb Ribs Recipe

GHT Maker’s Mark Cured Lamb Ribs Recipe

GHT Maker’s Mark Cured Lamb Ribs Recipe


These ribs take some time to prepare, but the end result is nothing short of spectacular. The spiced, tangy glaze is reminiscent of Mediterranean Morocco, and the succulent ribs pair well with a glass of Maker’s Mark® on ice.

Servings: 4–6
Prep Time:
Cook Time:
Ready In:


  • 1 cup Maker’s Mark® Bourbon
  • 2 racks cured lamb ribs
  • 2 bottles Gus’s Dry Cola
  • 1 cup dry red wine
  • 4 cups light lamb stock (or pork stock or chicken)
  • 1 cup fresh ginger, chopped
  • 10 pieces star anise
  • 5 cinnamon sticks
  • 1 cup preserved lemon
  • 1/2 cup buckwheat honey
  • 1/4 cup candied ginger
  • 1 cup Bärenäjger Honey Liqueur
  • 1/4 cup dark brown sugar
  • 1 cup champagne vinegar
  • 1 tablespoon rose-water


  1. Combine all above ingredients in a stainless braising pan, bring to a boil and reduce to simmer. (Reserve lamb ribs, vinegar and sugar.)
  2. Preheat grill or griddle to medium-high heat. Grill lamb ribs until a nice golden char is achieved on all sides, approximately 11 minutes per side.
  3. Add lamb ribs to braising pan and place in an oven for as long and low as possible. (Hint: at The Greenhouse Tavern, we do 12 hours at 220°F, but you at home can do 3 hours at 350°F)...fall off the bone tender.
  4. Allow ribs to cool overnight in liquid. This will ensure moisture is properly distributed among the ribs.
  5. The following day remove ribs from liquid, strain liquid and then add sugar, vinegar and rose-water to braise.
  6. Reduce to a syrupy, succulent glaze-like consistency.
  7. Cut ribs into two bone portions for ease of grilling.
  8. Grill ribs again until warmed through.
  9. Then brush lightly with glaze.
  10. It would be ideal to use a hardwood closeable grill if possible.
  11. Allow glaze to caramelize and intensify.
  12. Garnish with lime and sliced radishes.


Tags: Recipes, Entrees, Lamb Ribs, Cola, Red Wind, Lamb Stock, Ginger, Star Anise, Cinnamon Sticks, Lemons, Honey, Honey Liqueur, Brown Sugar, Champagne Vinegar, Rose Water, Hungry