Ingredients
- Serves 12
Crunchy Slaw
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- Preheat oven to 140ᵒ󠇥C. Combine oil, ginger, ¾ of the garlic, spices and 3 tsp sea salt in a bowl, rub all over lamb ribs and place in a large baking tray. 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 a medium – high heat until reduced to a glaze (10-15 minutes)
- Increase oven to 200ᵒ󠇥C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (15 – 20 minutes)
Tips
- 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.
- Try using lamb shanks, lamb shoulder and lamb neck as an alternative to lamb ribs.