Slow Cooked Thai Curry Lamb Ribs

These ribs cook long and slow for an easy dish with Thai flavours and tender meat.

Ingredients List:

  • 8 racks SunGold Lamb Ribs (about 3 lb/1.5 kg)
  • 1 tsp (5 mL) each salt and pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 can (400 mL) coconut milk (full fat)
  • 1 cup (250 mL) chicken or vegetable broth
  • 2 tbsp (30 mL) Thai green or red curry paste
  • 1 piece lemongrass (1 to 2 inches/2.5 to 5 cm), bruised
  • 2 cloves garlic, sliced
  • 1 piece ginger (1 inch/2.5 cm), peeled and thinly sliced
  • 1 tbsp (15 mL) brown sugar
  • 2 tsp (10 mL) lime juice
  • 2 sprigs fresh Thai basil, divided
  • 2 cups (500 mL) cooked Thai sticky rice
  • 2 green onions, thinly sliced 

Preparation & Directions:

  1. Season ribs with salt and pepper. Heat oil in skillet set over medium-high heat; sear ribs on all sides. Set aside.
  2. In slow cooker, whisk together coconut milk, chicken broth, Thai curry paste, lemongrass, garlic, ginger, brown sugar and lime juice.
  3. Add ribs and 1 sprig basil to slow cooker. Cover and cook on Low for about 3 hours or until very tender. Remove ribs and cook liquid on High for 30 minutes.
  4. Serve ribs and sauce on bed of rice. Garnish with green onions and remaining Thai basil.


  • For authentic Thai flavour, replace salt with 1 tbsp (15 mL) fish sauce (salt is omitted as fish sauce is very salty).
  • For a spicy addition, garnish with thinly sliced Thai Bird (red) chili peppers.


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Prep Time: 20 minutes

Cook Time: 3 1/2 hours

Total Time: 3 hours 50 minutes

Serves: 4