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.
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
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
1 spring onion, sliced
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.
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.