Step 1
Roughly chop garlic, eschallots and ginger. Place in a stockpot, on medium heat, sauté the garlic, ginger and eschallots until golden. Deglaze with Chinese cooking wine, bring to a rapid boil and continue boiling for 3-4 minutes.

Step 2
Add water, soy sauce and rock sugar, liquorice, cassia, star anise, cloves and Chinese cardamom to the master stock. Add the roughly chopped bunch of green shallots.

Step 3
Bring to boil, then turn down to a simmer for at least half an hour to let the flavours infuse.

Step 4
Trim the excess fat from the lamb ribs and add to the master stock. Bring to a boil, then simmer until the meat is tender for 2-3 hours.

Step 5
When the ribs are cooked, lift out and place on wire racks until completely cooled. When the ribs are cool and manageable, use a knife and cut along the ribs to separate.

Step 6
Coat the ribs in the sweet and sour sauce and reheat over the grill and garnish with micro coriander leaves

Sweet and sour sauce

Step 1
Melt sugar in a large pot with a touch of water and caramelize the sugar until it reaches a light tan colour.

Step 2
Deglaze the pot with Chinkiang vinegar, soy sauce, and fish sauce.
Add chopped chilli, garlic, ginger, lemongrass and cumin. Bring to the boil, set aside.