Sticky Hoisin-Sesame Lamb Ribs: Main Image

Quick Facts

Nutrition Facts

Calories 740
  Calories from Fat 322 (44%)
(55%)Total Fat 36g
(66%)Saturated Fat 13g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
(75%)Cholesterol 225mg
(37%)Sodium 895mg
(33%)Potassium 1154mg
Total Carbohydrate 31g
(6%)Dietary Fiber 1g
Sugars 16g
Sugar Alcohols 0g
(141%)Protein 70g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Sticky Hoisin-Sesame Lamb Ribs


  • 2 racks lamb spareribs, 1 1/2 lb each

  • 1/2 cup hoisin sauce

  • 2 Tbs toasted sesame oil

  • 2 Tbs light-brown sugar

  • 1 Tbs Sriracha sauce

  • 1 1/2 Tbs five-spice powder

  • 2 Tbs garlic powder

  • 2 Tbs orange marmalade

  • Salt to taste

  • Sesame seeds, as needed

  • Lime wedges, optional

This zesty recipe is sure to spice up your table.


  • In a bowl, combine hoisin sauce, sesame oil, soy sauce, brown sugar, chile paste, five-spice powder, and garlic powder.
  • Remove 1/4 cup of marinade; mix in marmalade and refrigerate.
  • Season ribs with salt.
  • Place in marinade; refrigerate 8 hours.
  • On a foil-lined rimmed baking sheet, place ribs; cover with foil.
  • Roast at 300ºF until tender, about 2 1/2 hours; remove foil cover.
  • Brush reserved marmalade glaze over the ribs; sprinkle with sesame seeds.
  • Broil 2 inches from heating element until sizzling, 2 to 3 minutes.
  • Cool.
  • Slice into individual ribs and serve with fresh lime wedges.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.