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!
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Finger-licking good!
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.