- 4kg lamb ribs (whole)
- 9L Litre water
- 375ml Chinese cooking wine
- 500ml Kikkoman Naturally Brewed Soy Sauce
- 125g rock sugar
- 10 eschallots
- 10 garlic cloves
- 10cm piece of ginger
- 1 bunch green shallots
- 5g liquorice root
- 10 star anise
- 2 cassia bark
- 5 cloves
- 2 pieces of Chinese cardamom
Sweet and sour sauce
- 500g sugar
- 1 cup water
- 150ml Chinkiang vinegar
- 75ml fish sauce
- 150ml Kikkoman Naturally Brewed Less Salt Soy sauce
- 2 lemongrass, sliced as thinly.
- 2tsp cumin powder
- 1 long red chilli
- 2 cloves of garlic
- 3cm piece of ginger, finely chopped
- Micro coriander punnet (garnish)
3hrs 20min Serves
10 Cook time
2-3hrs Prep time
Hot, sweet and sour lamb ribs
These slow cooked lamb ribs in a sticky, asian-inspired glaze make a delicious dinner or easy starter recipe.
The sweet and sour sauce makes these absolutely irresistible, and a sure fire hit with family and friends.
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.
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.
Bring to boil, then turn down to a simmer for at least half an hour to let the flavours infuse.
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.
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.
Coat the ribs in the sweet and sour sauce and reheat over the grill and garnish with micro coriander leaves
Sweet and sour sauce
Melt sugar in a large pot with a touch of water and caramelize the sugar until it reaches a light tan colour.
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.