AT A GLANCE
It's best to use lamb ribs with an evenly balanced fat-to-meat ratio because this gives the best result: gelatinous fatty goodness, flavourful meat and crisp skin. Start this recipe a day ahead to marinate the ribs.
|01||Preheat a combination oven with a steam function to 100°C and 100% steam. Place the ribs on steamer trays and cook for 2 hours. Remove from oven and leave to cool. You could also do this in a large stovetop steamer for the same amount of time.|
|02||With a sharp, heavy knife or a cleaver, slice between each rib so you get single, finger-friendly portions. Place these in a non-reactive dish.|
|03||For miso marinade, whisk the beer, miso paste and sugar in a large mixing bowl until combined, then pour mixture all over the lamb ribs and toss to coat evenly. Cover and refrigerate to marinate for 24 hours.|
|04||Preheat the oven to 200°C and place the marinated lamb ribs on lined baking trays. Bake for 10-15 minutes, or until a golden crust forms over the ribs.|
|05||Serve immediately with some radish and cucumber and a little ginger and garlic microplaned over the top.|
Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.