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:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.