Korean lamb ribs
Serves: 4 | Preparation time: 20 mins | Cooking time: 180 mins
2x Tasman 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
- 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 .
- Place Lamb in a baking dish, baste with stock. Cover tightly with baking paper and foil, place in the oven for 2 ½ hours.
- 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.
- 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.
- 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)