- 2.5 kg lamb ribs
- 3 tbsp vegetable oil
- 11/2 tbsp finely grated ginger
- 4 cloves garlic, finely grated
- 3 tsp ground pepper
- 3 tsp ground cumin
- 1 tsp dried chilli flakes
- 200 ml rice vinegar
- 100 g honey
- 70 ml soy sauce
- 30ml kecap manis
- Steamed rice, thinly sliced spring onion and toasted sesame seeds, to serve
- 1 wombok, finely shredded
- 2 carrots, cut into matchsticks or coarsely grated
- 4 spring onions, white and green parts, thinly sliced
- 2/3 cup coriander sprigs
- 50 ml sesame oil
- 50 ml soy sauce or tamari
- 2 tbsp rice vinegar
- 2 tbsp finely grated ginger
- 1 clove garlic, crushed
Preheat oven to 140°C. Combine oil, ginger, three-quarters of the garlic, spices and 3 tsp sea salt in a bowl, rub all over lamb ribs and place in large baking trays. Cover tightly with foil. Roast until very tender (2-2 ½ hours). Cool slightly and cut into double ribs.
Meanwhile, simmer honey, soy sauce, kecap manis, vinegar and remaining garlic in a saucepan over medium-high heat until reduced to a glaze (10-15 minutes).
Increase oven to 200°C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (15- 20 minutes).
To make the crunchy slaw, toss ingredients in a bowl to combine and season to taste. Serve with lamb ribs and steamed rice, scattered with spring onion and sesame seeds.
1. The ribs can be slow cooked a day ahead to make preparation easier, then the second part of the cooking is completed just before serving.
2. This same flavours and slow cooking could be applied to lamb shanks, lamb shoulder and lamb neck.