Black Pepper & Chilli Lamb Ribs

, from Issue #108, page 106. March, 2023
    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.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.