Black Pepper & Chilli Lamb Ribs
These lamb ribs pack heat from both fresh ground black pepper and chilli flakes. Finished with a sweet and sticky glaze, they’re perfect with a cold beer.
Serves: 4
INGREDIENTS
Ribs
2 tablespoons black peppercorns, ground
3cm piece of ginger, finely grated
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon kecap manis
¼ teaspoon chilli flakes
1 teaspoon sesame oil
1.5 kilograms lamb ribs
Sticky Glaze
3 tablespoons honey
2 teaspoons brown sugar
1 clove garlic, mince
2cm piece of ginger, finely grated
6 tablespoons soy sauce
2 tablespoons rice wine vinegar
To Serve
1 spring onion, sliced
METHOD
Ribs:
Using a spice grinder or mortar and pestle, crush the peppercorns until finely ground. Pour into a large bowl with the remaining marinade ingredients and lamb ribs. Toss then set aside to marinade for 1 hour.
Heat the oven to 160ºC regular bake and line an oven tray or two with baking paper. Place the ribs onto the tray and bake for 1.5 hours, turning halfway through.
Sticky Glaze:
Mix together the glaze ingredients in a small saucepan. Simmer for 5 minutes or until sticky and thickened.
Increase the oven temperature to 180ºC, brush the glaze onto the lamb ribs and return to the oven for 5 minutes.
Serve ribs topped with sliced spring onions.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!