This post may contain affiliate links via Amazon's affiliate advertising program. See privacy policy
These smoked awaze lamb ribs combine the rich flavor of slow smoked lamb with the warm heat and aromatic complexity of Ethiopian inspired awaze sauce. The result is tender ribs with a deeply caramelized bark, juicy interior, and layers of spice that linger long after the last bite.
For more of a dry rubbed Italian influenced try these fennel rub smoked lamb ribs.
I love recipes that create a bridge between cultures, and these smoked lamb ribs do exactly that. Traditional barbecue technique meets the bold flavors of East Africa (Ethiopia) with berbere seasoning, clarified butter, and warming spices for a dish that feels both familiar and completely new.
What is Awaze Sauce
Awaze sauce is a spicy Ethiopian condiment made by combining berbere spice with melted clarified butter (niter kibbeh), and warm spices. It is known for its bold heat, deep earthy flavor, and aromatic complexity. Think of it as somewhere between a hot sauce, barbecue glaze, and spice paste. The flavor is layered rather than simply spicy.
Why You'll Love This Recipe
Lamb ribs are one of the most underrated cuts for barbecue. They have the richness of beef ribs with a tenderness all their own. When paired with awaze sauce, every bite delivers smoke, spice, sweetness, and savory depth.
This recipe works by building flavor in layers. I season the lamb aggressively, smoke it low and slow until the fat renders, then finish it with a buttery awaze glaze that clings to the ribs and creates a sticky, glossy finish. During recipe testing, I found that brushing the sauce on too early caused the spices to scorch a bit. Waiting until the final stage preserved both flavor and texture.
What Is Awaze Sauce?
Awaze is a spicy Ethiopian condiment traditionally built around berbere spice. My version leans into barbecue by combining clarified butter with cardamom, allspice, cinnamon, and berbere. The butter carries the spices deep into the bark while creating a silky texture that complements the richness of smoked lamb ribs.
Awaze Sauce Ingredients Notes
Clarified Butter (Ghee)
Provides richness and a smooth mouthfeel while helping the spices bloom.
Cardamom Spice
Adds floral citrus notes that brighten the heavy richness of lamb. Freshly ground cardamom offers the best aroma.
Allspice
Brings warm peppery sweetness and connects the flavors of barbecue and Ethiopian cooking. A pinch of clove and nutmeg can work in its place.
Cinnamon
Adds subtle sweetness and warmth without making the sauce taste sugary.
Berbere Spice
The backbone of the sauce. It delivers earthy heat, smokiness, and layers of chile flavor. Store bought berbere works great, but fresher blends provide more complexity.
How to Make Awaze Ribs
Start by removing excess surface fat from the lamb ribs and seasoning generously. Let the ribs rest so the seasoning can penetrate the meat.
Smoke the lamb ribs at a steady temperature until the fat begins to render and the bark develops. One of the biggest mistakes people make with smoked lamb ribs is rushing the cook. Lamb fat needs time to soften and become silky.
While the ribs cook, gently warm the clarified butter and bloom the cardamom, allspice, cinnamon, and berbere. This step unlocks the essential oils in the spices and dramatically improves flavor.
Brush the awaze sauce onto the ribs during the final stage of cooking. This creates a lacquered finish without burning the spices.
Rest the ribs before slicing. Skipping the rest period is another common mistake because the juices have not had time to redistribute.
Test Kitchen Secrets
I found that lamb ribs cook best when treated like a cross between pork ribs and beef ribs. You want enough time to render the fat but not so much that the meat dries out.
Do not oversauce the ribs. A light glaze allows the bark to stay intact and preserves the texture I worked hard to create.
If your bark seems soft, leave the ribs uncovered for the last portion of the cook. This helps maintain that chewy, flavorful exterior that makes great barbecue memorable.
For maximum flavor, let the awaze sauce sit for at least thirty minutes before using it. The spices become more integrated and balanced.
Serving Suggestions
Serve these smoked lamb ribs with BBQ Beans, creamy black folks style potato salad, and a side of collard greens.
I also love pairing them with a simple vinegar based slaw. The acidity cuts through the richness of the lamb and keeps every bite balanced.
Music Pairing: "Can You See Me" by Polyester the Saint
Polyester the Saint's "Can You See Me" rides on smooth melodies, laid back harmonies, and a confident groove that never forces its presence. That same energy shows up in these awaze ribs. The smoke settles in like the song's deep bass line while the cardamom and cinnamon drift through the background like subtle keyboard chords adding dimension without overwhelming the mix.
Berbere delivers the sharp accents much like the track's rhythmic punch, bringing heat and intensity at just the right moments. The song reflects the independent spirit that Polyester built his career on, and these ribs carry that same mindset by blending barbecue traditions with East African flavors in a way that feels personal and authentic.
These smoked awaze lamb ribs are exactly the kind of recipe I love creating. They respect tradition while embracing new influences. With a smoky bark, rendered lamb fat, and layers of warm Ethiopian spice, they deliver the kind of flavor and texture that keeps people reaching for one more rib.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Lastly, go to my YouTube channel and subscribe to be notified when new weekly videos are uploaded.
Awaze Ribs
Ingredients
- 3 pounds lamb ribs
- ½ teaspoon allspice
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon clarified butter ghee
- 1 teaspoon berbere spice
- ¼ teaspoon cardamom
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- 1 teaspoon sugar
Method
- Trim excess fat away from the ribs.
- Season generously on both sides with the dry rub mix.
- Preheat smoker to 225 degrees.
- Add the ribs bone side down unless you’re using a rib rack.
- Smoke for 4 hours. During the last 30 minutes of cooking brush the ribs gently with the glaze.
- Melt the ghee over low heat. Remove from heat. Add in the berber seasoning, cardamom, allspice, and cinnamon giving it a good stir. Set aside until ready to use. No need to make ahead as you want to add warm heated sauce to apply.
Nutrition
Notes
- I found that lamb ribs cook best when treated like a cross between pork ribs and beef ribs. You want enough time to render the fat but not so much that the meat dries out.
- Do not oversauce the ribs. A light glaze allows the bark to stay intact and preserves the texture I worked hard to create.
- If your bark seems soft, leave the ribs uncovered for the last portion of the cook. This helps maintain that chewy, flavorful exterior that makes great barbecue memorable.
- For maximum flavor, let the awaze sauce sit for at least thirty minutes before using it. The spices become more integrated and balanced.
Leave a comment