Black Pepper & Chilli Lamb Ribs
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.
Serves: 4
INGREDIENTS
Ribs
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
Sticky Glaze
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
To Serve
1 spring onion, sliced
METHOD
Ribs:
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.
Sticky Glaze:
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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!