Sticky lamb ribs with chilli-vinegar

AT A GLANCE

Finger-licking lamb ribs are irresistible, especially brushed with the sticky soy and chilli glaze we've made here. These ribs are perfect as a snack, but if you want to make a more substantial meal out of them, serve them with steamed jasmine rice and stir-fried Chinese greens.

  • 3 tsp white peppercorns
  • 3 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • 1 tbsp finely grated ginger
  • 4 garlic cloves, coarsely chopped
  • 1 tbsp vegetable oil
  • 3 lamb rib racks (about 1.6kg)
  • Thinly sliced spring onion, to serve
  •  
  • Chilli glaze
  • 200 ml Chinkiang vinegar
  • 100 gm honey
  • 60 ml soy sauce
  • 2 tsp Chiu Chow chilli oil (see note)
  • 1 tbsp finely grated ginger
  • 2 garlic cloves, finely chopped
  •  
  • Chilli vinegar
  • 100 ml Chinkiang vinegar
  • 50 ml soy sauce
  • 1 tsp Chiu Chow chilli oil (see note)
  • Pinch of caster sugar
01   Preheat oven to 140C. Dry-roast peppercorns and cumin seeds in a saucepan over medium heat until fragrant, adding chilli for the last 10 seconds (30 seconds). Tip into a mortar, add 2 tsp sea salt and pound with a pestle until crushed, then set half aside. Add ginger and garlic to remainder, pound to a coarse paste, stir in oil, then rub all over lamb racks and leave to marinate for 30 minutes. Place lamb in a roasting pan lined with baking paper and roast for 2 hours, then turn and roast until lamb is tender and starts to pull away from the bone (30-40 minutes). Remove from oven and cut into individual ribs.
02   Meanwhile, for chilli glaze, simmer all ingredients in a saucepan over medium-high heat until mixture is reduced to a glaze consistency (15-20 minutes).
03   Increase oven to 200C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (8-10 minutes).
04   Meanwhile, for chilli vinegar, combine ingredients in a bowl and set aside.
05   Scatter ribs with reserved spices and spring onion and serve hot with chilli vinegar.
NoteChiu Chow chilli oil is a roasted chilli and garlic oil available from Chinese supermarkets.

Topics:

CHILLIES, GINGER, SNACKS, LAMB, SOY SAUCE, HONEY, CHILLI, CHILLI, GARLIC, CUMIN, RIBS, LAMB

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

Drinking Suggestion:

FULL-BODIED SHIRAZ. , suggested by MAX ALLEN

FEATURED IN

Aug 2016

Aug 2016

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