Black Pepper & Chilli Lamb Ribs
These lamb ribs pack heat from both fresh ground black pepper and chilli flakes. Finished with a sweet and sticky glaze, they’re perfect with a cold beer.
Serves: 4
INGREDIENTS
Ribs
2 tablespoons black peppercorns, ground
3cm piece of ginger, finely grated
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon kecap manis
¼ teaspoon chilli flakes
1 teaspoon sesame oil
1.5 kilograms lamb ribs
Sticky Glaze
3 tablespoons honey
2 teaspoons brown sugar
1 clove garlic, mince
2cm piece of ginger, finely grated
6 tablespoons soy sauce
2 tablespoons rice wine vinegar
To Serve
1 spring onion, sliced
METHOD
Ribs:
Using a spice grinder or mortar and pestle, crush the peppercorns until finely ground. Pour into a large bowl with the remaining marinade ingredients and lamb ribs. Toss then set aside to marinade for 1 hour.
Heat the oven to 160ºC regular bake and line an oven tray or two with baking paper. Place the ribs onto the tray and bake for 1.5 hours, turning halfway through.
Sticky Glaze:
Mix together the glaze ingredients in a small saucepan. Simmer for 5 minutes or until sticky and thickened.
Increase the oven temperature to 180ºC, brush the glaze onto the lamb ribs and return to the oven for 5 minutes.
Serve ribs topped with sliced spring onions.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!