Sticky lamb ribs

These lamb ribs are rubbed in a delicious spice rub and then glaze to give them a double dose of flavour. They're sticky and delicious and are best eaten with your hands! You may think that this is too many ribs for four people but they do shrink a lot.

Sticky lamb ribs Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• cook

  2:15 hours

• difficulty

  Easy

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Ingredients

• 2 racks lamb ribs, about 800 g each
• 125 ml (½ cup) extra virgin olive oil
• 2 tbsp sumac
• 2 tbsp ground cumin
• 2 tbsp Turkish red pepper flakes (Aleppo pepper)
• 1 tbsp salt
• good grind of black pepper
• 2 tsp smoked paprika
• 2 garlic cloves, finely chopped
• 3 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp tamarind paste
• lemon wedges and roast potatoes, to serve

Marinating time: 1 hour

Instructions

1. Remove the membrane or flap from the bony side of the lamb ribs with a sharp knife.
2. Mix the olive oil, sumac, cumin, red pepper flakes, salt, black pepper, paprika and garlic in a large bowl to form a paste. Add the lamb ribs and toss to coat well. Cover and refrigerate for at least 1 hour.
3. Preheat the oven to 140˚C. Transfer the ribs to a baking dish, cover tightly with foil and roast for 2 hours or until nearly falling off the bone. Remove from the oven and allow to cool.
4. Increase the oven temperature to 180˚C. Place a wire rack on a lined baking tray and place the ribs onto the wire rack so that any excess fat can drain. Mix the brown sugar, fish sauce and tamarind paste together to form a glaze. Brush the glaze onto the meaty top of the ribs and roast for 10-15 minutes or until sticky.
5. Cut the racks into individual ribs and serve with lemon wedges and roast potatoes.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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