Asian Inspired Lamb Ribs

lovewater66 (54)in Italy • 2 years ago

The other day I had a hankering for some ribs and decided to make them for supper one night. I thought I was buying pork ribs at the grocery store but realized when I got home that I had actually grabbed lamb.

"Oh yeah, I guess they were in the Lamb section now that I think of it."

I've never actually made Lamb ribs before and I noticed that they were much fattier than pork. But they still turned out really good so I'm going to share the recipe with you here on Hive. This recipe could be used on any type of rib with some minor adjustments in cooking times.

I'm calling the recipe Asian Inspired because of the soy sauce and ginger ingredients, which I tend to associate with Asian cooking. I hope you enjoy!

Ingredients

• Lamb Ribs (or pork ribs if you prefer)
• 1 tbsp Brown Sugar
• 2 tbsp Honey
• 3 tbsp Balsamic Vinegar
• 3 tbsp Soy Sauce
• Splash or two Worchestershire Sauce
• 1 tsp Ground Ginger
• 1 tsp Garlic Powder
• 1 Clove Fresh Garlic
• Optional - Fresh Ginger
• Chili Flakes to Taste

Garnish with sesame seeds, or fresh herbs like, chives, green onions or cilantro. I didn't have any if these when I made them but they would all go well with this recipe.

I roasted some vegetables to serve with the ribs as well, which you can see in the photos. Peppers especially go really well.

Directions

Put the ribs in a pot with water and bring to a boil. Reduce the heat and let them simmer. The time will depend on what type of ribs you use but Lamb is generally a tender meat and won't need as much time as pork or beef ribs, which will take longer.

I'd recommend 15-20 minutes for Lamb and 40-50 minutes for pork, possibly even longer for beef. But check their tenderness throughout the process so that they don't get over or under cooked.

The ribs I got were very fatty so the boiling also helped remove some of the excess fat.

I saved the liquid afterward to use for stock in another recipe. This isn't necessary but it's an option if you practice eco-sustainable cooking. All you have to do is reduce the liquid further, then cool it and skim off the saturated fat.

Preheat the oven to around 230-240°C and begin making the sauce while the ribs are cooking.

To make the rib sauce you put the sugar and honey into a pot on medium to low heat and dissolve the sugar, allowing it to caramelize a little.

Remove it from the heat and stir in the liquids and spices until its all fully incorporated.

I didn't have anything to garnish the ribs with but I wanted to add some color for freshness, so I decided to shuck some peas and bake them as well.

The peas didn't turn out very good though. They were chewy and stringy. I should have used frozen peas or skipped them altogether.

Once the ribs were tender I removed them from the liquid and then added the sauce to the pan to fully coat the ribs and allow the meat to absorb some of the sauce flavor.

Line a baking sheet with parchment paper to avoid making a burnt, sticky mess and spread the ribs over the sheet. Give them as much room as you're able to here. Our oven is tiny so I had to share the pan with the vegetables I was roasting. The carrots took longer than the meat and peppers so I pre-cooked them a little while I was preparing everything else.

Pour the sauce on the ribs, holding some back to baste them part way through their bake.

Put the pan into the oven and cook for 20 minutes, basting with the sauce half way through.

Once the ribs are in the oven, pour yourself a glass of wine or a beer of your choosing, to drink while you wait for everything to cook.

I poured a glass of Mont Blancs amber ale La Rousse.

If you're not drinking while you're cooking then you're probably doing it wrong.

After 20 minutes or so the ribs should be done or close to it. Use your judgment to decide where you want them to be. The meat was already cooked in the boiling water so it's really just a matter of baking the sauce into the meat.

But ideally the ribs should be sticky and caramelized.

As you can see the ribs I happened to buy were still quite fatty but I still really enjoyed them and the recipe would work for any type of rib, again with some minor adjustments in cooking times.

The cooking step is the same for the vegetables as well. Use your judgment to determine when they are finished cooking.

The roasted peppers and carrots went well with the dish and I served a large salad with it as well. I think the salad helped offset the heaviness of the dish as well as the decadent dessert my wife made.