Recipe

Chinese-style sticky lamb ribs

Finger-licking good!

  • 2 hrs cooking
  • Serves 4
  • Print
    Print
With a flavourful and aromatic marinade, these incredibly delicious Chinese-style sticky lamb ribs are finger-licking good and make the perfect dish to enjoy with loved ones!
Looking for more ribs recipes?

Ingredients

  • 1 tablespoon olive oil
  • 1.5 kg lamb riblets
  • 1 medium orange (240g), halved crossways
  • 55 grams piece fresh young ginger, unpeeled, sliced
  • 6 cloves garlic, unpeeled, bruised
  • 3 shallots (75g), unpeeled, halved
  • 2 fresh long red chillies, chopped coarsely
  • 2 cinnamon sticks, broken in half
  • 3 star anise, cracked
  • ½ cup (125ml) chinese cooking wine (shao hsing)
  • ½ cup (125ml) salt-reduced soy sauce
  • ⅓ cup (120g) honey
  • 1 cup (250ml) beef stock
  • 1 cup (250ml) water
  • 1 bunch gai lan (200g)
  • ½ cup (75g) roasted unsalted cashews, chopped coarsely

Method

  • 1
    Heat oil in a large flameproof dish over medium-high heat. Cook ribs, in batches, for 4 minutes or until browned.
  • 2
    Pour off any excess fat from dish (see tips). Return ribs to dish with orange, ginger, garlic, shallots, chilli, cinnamon, star anise, cooking wine, soy sauce, honey, stock and the water; bring to the boil. Reduce heat to low; simmer, covered, for 1½ hours, turning once halfway through, or until ribs are tender.
  • 3
    Remove ribs from dish; cover to keep warm. Strain solids from liquid; discard. Return liquid to same dish; place over high heat. Boil, uncovered, for 20 minutes or until dark and sticky. Return ribs to dish, stir to coat in sauce and heat through.
  • 4
    Meanwhile, boil, steam or microwave gai lan until tender; drain.
  • 5
    Serve ribs with gai lan, topped with cashews.

Notes

Rendered lamb fat can be strained through a fine metal sieve into a heatproof container and refrigerated for up to 3 months for use in cooking later. Try and find young ginger for this recipe as older ginger skin can be a little bitter. Gai lan is available from Asian supermarkets; you can use any asian green.

More From Women's Weekly Food