Cooking at Home
Hot, Sweet & Sour Lamb Ribs


  • 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
Cook time
Prep time

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.


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.

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