Pre-heat oven to 170◦C. Prepare braising stock: Heat oil in a wok over medium-high heat, fry ginger, garlic, coriander, star anise and cinnamon for 2 minutes, add wet ingredients. Bring to the boil, reduce heat and simmer for 20 minutes to allow flavours to .
Place Lamb in a baking dish, baste with stock. Cover tightly with baking paper and foil, place in the oven for 2 ½ hours.
Meanwhile, prepare glaze: Place a small saucepan over medium high heat. Add all ingredients and whisk to combine. Simmer for 2 minutes and set aside.
Remove from the oven, lightly cover with foil and rest for 5-10 mins. Cut lamb into individual ribs. Place on a pan over a high heat and pour over glaze, tossing to coat.
Serve as a finger food, along with green onions and with lime wedges.
Tips
Serve ribs with rice and vegetable stir fry for a lunch or dinner meal.
Instead of frying ribs in glaze: transfer ribs to a lined, baking tray.
Liberally brush several times with glaze whilst baking for 5-10 minutes.
Check out Sam's youtube cooking demonstration here.
