Tamarind & lime lamb ribs with coconut rice
These finger-licking ribs are the prefect dinner, snack or party food, but make sure you always have plenty to go around
|Prep Time||10mins||Cooking Time||1hour||Serves||6|
Preheat oven to 200°C (180° fan-forced). Line a large baking tray with baking paper.
Heat a lightly oiled chargrill pan or barbecue over medium-high heat. Cook lamb for 4 to 5 minutes on each side or until lightly charred. Place on prepared tray.
Meanwhile, place oil, ginger, garlic, tamarind, lime zest and juice, brown sugar, fish sauce and Sriracha into a medium saucepan and heat over medium heat for 4 to 5 minutes or until sugar dissolves and sauce slightly thickens.
Brush lamb with marinade, reserving any leftover in a bowl and cook in oven for 45 to 50 minutes, basting occasionally, or until tender. Cover loosely with foil to rest for 10 minutes.
In a medium bowl place vinegar and caster sugar and stir to combine. Add cucumber, toss to coat and set aside to pickle for 5 minutes.
Serve lamb with cucumber pickle, coconut rice and lime wedges.