Lamb ribs are one of my favourite meats, combine that with a sticky sauce, chillies and a decent glass of wine… wonderful! Here they’re cooked with a spicy honey and brown sugar sauce and served garnished with spring onions, sesame seeds, coriander leaves and a sliced red chilli.
Prep time 20 minutes/Cook time: 90 minutes/Serves: 4
Ingredients:
1kg (2lbs) lamb ribs
10g (⅓oz) soft light brown sugar
2 tbsp honey
3 tbsp Worcestershire sauce
3 tbsp balsamic vinegar
3 tbsp soy sauce
1 tsp hot sauce (use your favourite)
1 tsp ground ginger
1 tsp garlic powder
1 tsp ground coriander
1 tsp chilli flakes
For the garnish:
2 large spring onions, finely chopped
1 tbsp sesame seeds
generous handful fresh coriander, roughly chopped
1 red chilli, finely sliced into rounds
Method:
Put the ribs into a large saucepan and cover with water. Bring to a boil over high heat, then turn the heat down to medium and continue simmering until the ribs have cooked through. It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and the fat around the ribs. Skim off any foam that rises to the top of the water.
While the ribs are boiling, combine the sugar and honey in a pan over a medium heat. Cook, stirring occasionally. Once the sugar has melted and the caramel is a deep brown colour, take the pan off the heat. Stir in the Worcestershire sauce, balsamic, soy sauce and hot sauce, then add the ginger, garlic powder, coriander and chilli flakes. Stir well and set aside.
Pre-heat your oven to 220C (200C Fan/430F/Gas Mark 7). Line a roasting tin with baking paper ready (this will help avoid having a gigantic sticky mess to clear up afterwards).
Once the ribs are tender, take them out of the pan and drain. Pop the ribs into the roasting tin and put them into the oven for 10 minutes.
Remove the ribs from the oven and brush the sticky glaze on top, making sure to cover every crevice. Return to the oven and cook for 5 minutes then baste the ribs again before returning to the oven for five minutes more.
For the garnish, mix the spring onions, sesame seeds, coriander and chilli in a bowl. As soon as those ribs are done, transfer to a serving dish, sprinkle over the garnish and serve.
