Chinese Sweet & Spicy Sticky Lamb Ribs

Chinese Sweet & Spicy Sticky Lamb Ribs

Delicious lamb ribs that are slow cooked in an aromatic poaching liquid infused with gorgeous flavours such as anise seeds, 5 spice, soya, ginger and garlic. Once the ribs are almost falling off the bone, they are marinated in the most delicious sweet and spicy sticky sauce and caramelized on a high heat to fully coat the ribs. Seriously bursting with flavour and just so yum!

 

There really is something delightfully indulgent about sticky ribs that you can’t help but pick up and eat away without a care of getting  sauce all over your face. These ribs will get you doing just that!

 

Lamb ribs are not commonly used, but are such a cheap cut and so full of flavour, and once you taste these you are sure to become a fan of lamb ribs. The ribs go so beautifully with the deliciously aromatic Chinese flavours, and the fact that the ribs are first slow cooked in the most flavoursome poaching liquid and then coated in an even more flavourful sweet and spicy sticky glaze results in an explosion of delicious flavours and ribs that have fully absorbed all the deliciousness! The fact that they are so easy to prepare means that like me, you will surely be making these gorgeous ribs over and over again!

 

 

Chinese Sweet & Spicy Sticky Lamb Ribs

April 20, 2019
: 4 - 6
: 10 min
: 4 hr 15 min

Delicious lamb ribs that are slow cooked in an aromatic poaching liquid infused with gorgeous flavours such as anise seeds, 5 spice, soya, ginger and garlic. Once the ribs are almost falling off the bone, they are marinated in the most delicious sweet and spicy sticky sauce and caramelized on a high heat to fully coat the ribs. Seriously bursting with flavour and just so yum!

By:

Ingredients
  • 1kg lamb ribs
  • Poaching Liquid:
  • 5 star anise pieces
  • 2 tbsp 5 spice
  • Thumb size peeled ginger, cut into pieces
  • 5 -6 fat garlic cloves
  • 2-4 dried red birds eye chillies
  • ½ tbsp crushed red chilli
  • ¾ cup (180ml) soya sauce
  • ½ cup (100g) dark brown sugar
  • 1 tbsp ketchup
  • Glaze:
  • 1 tbsp crushed garlic
  • ½ tbsp grated ginger
  • 1 cup (250ml) soya sauce
  • ½ cup (125ml) honey
  • 1 cup (200g) brown sugar
  • 2/3 cup (150g) ketchup
  • 1/3 cup (80ml) rice vinegar
  • 1 ½ tbsp 5 spice
  • 3 – 4 tsp crushed red chilli
  • To Serve: Finely chopped spring onions and red chillies
Directions
  • Step 1 Preheat oven to 160˚C (320˚F). Add the ribs to a deep, large roasting tin.
  • Step 2 Combine all the poaching liquid ingredients thoroughly together and pour over the ribs. Pour in enough boiling water to cover the ribs completely. Cover the tin with foil and cook in the oven for 2 – 3 hours, until meat is just getting tender. (Cooking time will depend on the size of your ribs).
  • Step 3 Mix all the glaze ingredients together.
  • Step 4 Discard all of the poaching liquid from the baking tray.
  • Step 5 Pour the glaze over the ribs ensuring they are fully coated. (You can leave the ribs to marinate in the glaze for a deeper flavour, but I often skip this step and cook directly when time is short.)
  • Step 6 Preheat oven to 180˚C (350˚F). Cover the ribs with foil and cook for 40 – 50 minutes, until meat is tender and just about to fall off the bones.
  • Step 7 Increase the temperature to 200˚C (390˚F)., remove the foil and cook the ribs for 8 – 12 minutes, until the glaze has caramelized.
  • Step 8 Serve with a sprinkling of finely chopped spring onions and red chillies.
  • Step 9 Enjoy x



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