Ingredients
- 4kg lamb ribs (whole)
Masterstock
- 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)
Naturally Brewed Soy Sauce
Naturally Brewed Less Salt Soy Sauce
3hrs 20min Serves
10 Cook time
2-3hrs Prep time
20min
Hot, Sweet & 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.
Method
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.