More recipes

Cut: Lamb riblets/belly Asian Style Sticky Lamb Ribs

  • Meat Lamb
  • Cut Ribs

Try these delciously wicked sticky lamb ribs in your shop. Recipe courtesy of butcher Sarah Wadland

Ingredients

Ingredients  1kg  5kg 10kg
Lamb Riblets  1kg 5kg 10kg
       
Sticky Glaze Recipe      
Honey 2 tbsp 10 tbsp 20 tbsp
Soy Sauce 4 tbsp 20 tbsp 40 tbsp
Garlic cloves crushed 2 cloves 7 cloves 15 cloves
Gochujang or chilli paste 1 tbsp 5 tbsp 10 tbsp
Brown sugar 2 tbsp 10 tbsp 20 tbsp
Rice wine vinegar 2 tbsp 10 tbsp 20 tbsp
Salt to taste      

Preparation

BUTCHER – PREPARATION/METHOD

  1. Pre-heat the oven to 180ºC/350ºF and line a large baking sheet with baking/parchment paper.
  2. Combine all the glaze ingredients and mix well. Taste for seasoning and adjust. You want the glaze to be sweet and spicy but be balanced with salt (from the soy) and acid (from the vinegar).
  3. Place the ribs on the prepared baking sheet and spoon over half of the glaze.
  4. Place the ribs in the oven and allow to bake for 20-25 minutes then brush with the remaining glaze every 10 minutes, turning the ribs over so they caramelize on both sides. After 40 minutes, increase the temperature to 220ºC/430ºF and allow the ribs to caramelize.

Remove from the oven when the ribs are sticky and caramelized and serve.