Australian Butchers' Guild
- Meat Lamb
- Cut Ribs
Try these tasty ribs at your next BBQ, they'll be a hit with the entire family!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Ribs | 8 Ribs Frenched, Approximately 300g Each | 600g | 2.4kg | 6kg |
| Honey | 50g | 200g | 500g | |
| Hoisin Sauce | 50g | 200g | 500g | |
| Chinese Five Spice | 1g | 4g | 10g | |
| Sesame Seeds | Optional | 2g | 8g | 20g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Prepare ribs and french the ends of each bone to approximately 10mm. Score Meat.
2. Combine all marinade ingredients. Spread over meaty side of lamb ribs.
RETAIL PRESENTATION
Display on trays meat side up sprinkled with extra sesame seeds.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat BBQ to moderately high heat. Wrap bones in foil before cooking to prevent from burning on the BBQ.
2. Cook lamb ribs for 5 minutes on each side, until well browned and cooked through. Remove to a warmed plate. Cover loosely with foil and rest for 10 minutes before serving.
SERVING SUGGESTION
Serve with Asian greens.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display during the summer BBQ season.
