Gourmet Traveller Lamb Ribs at Richard Ranck blog

Gourmet Traveller Lamb Ribs. Serve hot with salted cucumber and rice and top with spring onion. these spicy honey glazed lamb ribs came out so good. Place rib racks on an oven tray and score meat with a sharp knife. Perfect bite sized ribs that have a classy feel but retain that sticky tender rib essence. The sichuan pepper adds that awesome tingly sensation and the honey balances the heat. The glaze is super sticky making the ribs irresistible. Pound garlic and a pinch of salt in a mortar and pestle to a fine paste. Add spices and toss to combine until fragrant, then add vinegar, soy and sugar and toss to coat ribs well (1 minute). cook time 2 hours 30 minutes servings 4 ingredients 3 racks of lamb ribs (about 2 kg) ¼ cup chinese black vinegar (chinkiang vinegar) ¼ cup soy sauce ¼ cup brown sugar 2 tbsp cumin seeds, crushed in a mortar and pestle 1 long chilli, seeds removed and finely chopped

Serve hot with salted cucumber and rice and top with spring onion. Add spices and toss to combine until fragrant, then add vinegar, soy and sugar and toss to coat ribs well (1 minute). Place rib racks on an oven tray and score meat with a sharp knife. The sichuan pepper adds that awesome tingly sensation and the honey balances the heat. cook time 2 hours 30 minutes servings 4 ingredients 3 racks of lamb ribs (about 2 kg) ¼ cup chinese black vinegar (chinkiang vinegar) ¼ cup soy sauce ¼ cup brown sugar 2 tbsp cumin seeds, crushed in a mortar and pestle 1 long chilli, seeds removed and finely chopped Perfect bite sized ribs that have a classy feel but retain that sticky tender rib essence. Pound garlic and a pinch of salt in a mortar and pestle to a fine paste. these spicy honey glazed lamb ribs came out so good. The glaze is super sticky making the ribs irresistible.

Barbecued lamb ribs with smoked eggplant and yoghurt sauce Recipe Barbecued lamb, Lamb ribs

Gourmet Traveller Lamb Ribs Perfect bite sized ribs that have a classy feel but retain that sticky tender rib essence. Perfect bite sized ribs that have a classy feel but retain that sticky tender rib essence. Serve hot with salted cucumber and rice and top with spring onion. The sichuan pepper adds that awesome tingly sensation and the honey balances the heat. Place rib racks on an oven tray and score meat with a sharp knife. cook time 2 hours 30 minutes servings 4 ingredients 3 racks of lamb ribs (about 2 kg) ¼ cup chinese black vinegar (chinkiang vinegar) ¼ cup soy sauce ¼ cup brown sugar 2 tbsp cumin seeds, crushed in a mortar and pestle 1 long chilli, seeds removed and finely chopped Pound garlic and a pinch of salt in a mortar and pestle to a fine paste. The glaze is super sticky making the ribs irresistible. Add spices and toss to combine until fragrant, then add vinegar, soy and sugar and toss to coat ribs well (1 minute). these spicy honey glazed lamb ribs came out so good.