Korean lamb ribs

Korean lamb ribs

Serves: 4 | Preparation time: 20 mins | Cooking time: 180 mins


  • 2x Farm88 lamb rib racks (or 16x single lamb spare ribs )
  • 3 green onions, finely sliced
  • 3cm piece ginger, thickly sliced
  • 3 garlic cloves, chopped
  • 4 coriander roots and stems
  • 3 star anise
  • 2 cinnamon quills
  • 275mls dark soy sauce
  • 150ml shao hsing* wine
  • ¼ cup brown sugar
  • 1 litre water
  • 2 tbsp Gochujang** chilli paste
  • 2 tbsp dark brown sugar
  • 2 tbsp rice wine vinegar
  • 1 lime, juiced


  1. Pre-heat oven to 170°C. Prepare braising stock: Heat oil in a wok over medium-high heat, fry ginger, garlic, coriander, star anise and cinnamon for 2 minutes, add wet ingredients. Bring to the boil, reduce heat and simmer for 20 minutes to allow flavours to .
  2. Place Lamb in a baking dish, baste with stock. Cover tightly with baking paper and foil, place in the oven for 2 ½ hours.
  3. Meanwhile, prepare glaze: Place a small saucepan over medium high heat. Add all ingredients and whisk to combine. Simmer for 2 minutes and set aside.
  4. Remove from the oven, lightly cover with foil and rest for 5-10 mins. Cut lamb into individual ribs. Place on a pan over a high heat and pour over glaze, tossing to coat.
  5. Serve as a finger food, along with green onions and with lime wedges.


  • Serve ribs with rice and vegetable stir fry for a lunch or dinner meal.

  • Instead of frying ribs in glaze: transfer ribs to a lined, baking tray.

  • Liberally brush several times with glaze whilst baking for 5-10 minutes.

*Shao hsing wine, is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice.

**Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.