Lamb ribs are not used as often as pork or beef ribs but to me are far superior they have a fantastic flavour and texture. – John McLeay
1 kg lamb ribs, roughly 2 racks
200ml light soy sauce
800 ml chicken stock
100ml sweet soy
5 garlic cloves, peeled and roughly chopped
2 cm piece ginger, roughly chopped
1lt vegetable oil
1 spring onion, chopped
1 pinch coriander leaves
1 lge red chilli, cut into rounds
For the flour
250gr corn flour
1 tbl spoon salt
2 tbl spoons chilli powder
2 tbl spoons cumin seeds, ground slightly
2 tbl spoons coriander seeds, ground slightly
1 tbl spoon garlic powder
Mix all the ingredients together in a bowl.
In a pan large enough to fit the ribs heat a little vegetable oil and brown the ribs on each side one at a time.
Place the ribs in a deep side baking dish, ideally the ribs should be fitting snugly.
Pour over both types of soy and the stock add the ginger and garlic cover with foil and place in a pre heated oven on medium temperature and cook for 3 ½ hours.
Remove the ribs from the cooking liquid and set aside until cool enough to refrigerate.
When needed cut into individual ribs and toss in the pre prepared flour. Heat the oil in a large wok or saucepan until just about smoking add the ribs to the oil you may need to do this a few at a time. Cook in the oil for 2 ½ minutes remove from the oil and let them drain in a paper towel lined bowl.
When they are all cooked place the ribs in a serving bowl and sprinkle over a little chilli salt, top with the chilli rounds, spring onion and coriander.
*You may need to pre order the ribs through your butcher, it’s well worth the effort
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