Sous Vide Lamb Ribs


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 134 F / 56.7 C
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Lamb ribs may not be as ubiquitous as pork or beef ribs, but when cooked in the Anova Sous Vide Precision Cooker for 18 hours, they’re just as delicious and tender. This easy preparation doesn’t require any smoking, but putting them into a smoker for 30 minutes after they’re done in the Anova does add a wonderful flavor. Sticking in them in the broiler or on the grill for about five minutes (see “Finishing Step”) works, too.
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Ingredients for 2

  • 2 racks lamb ribs

  • 2 teaspoons kosher salt

  • 2 teaspoons light brown sugar

  • 2 teaspoons ancho chili powder

  • 1 teaspoon garlic powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon freshly ground black pepper


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

  • Step 2

    Place the lamb racks in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 18 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the lamb submerged.

  • Step 3

    Meanwhile, mix together salt, brown sugar, chili powder, garlic powder, cumin, coriander, and black pepper in a small bowl. Set aside.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the ribs from the bag and pat dry. Heat a broiler or grill to high.

    • Step 2

      Rub the ribs with spice mixture. Broil ribs on a foil-lined baking sheet or grill until just beginning to caramelize, about 5 minutes. Serve.

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134 F / 56.7 C Recipe Temp
Recipe Time
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