Sticky Asian Lamb Ribs

I’ve always been a little intimidated to cook my own ribs. Preferring to leave it to the experts and usually enjoying them at my favourite rib joint. But I came across an easy version for baked ribs from simply-delicious-food.com which gave me the confidence to give it a go. It came out brilliantly and we all thoroughly enjoyed it.

I’ve re-invented the recipe with my own flavours but still keeping the Asian inspiration. So whip out those finger bowls for the weekend. You’re gonna love getting your hands dirty on these.

Sticky Asian Lamb Ribs

1 kg Lamb ribs cut to separate the ribs

1 tbsp honey
1 tbsp apricot jam
4 tbsp soy sauce
2 tbsp garlic and ginger paste
1-2 tbsp Thai chilli paste (or any chilli paste of choice)
2 tbsp brown sugar
2 tbsp white vinegar
1 tsp salt

1 tsp Sesame seeds

Line a large baking sheet with baking/parchment paper.  Pre-heat oven to 180ºC/350ºF. Place the ribs in a large bowl.
Combine all the marinade ingredients and mix well. Pour half the mixture over the ribs and mix it through. Leave to marinate for about an hour.
Place ribs on baking sheet and brush on some more marinade.
Place the sheet in the oven and allow to bake for 20-25 minutes then brush with the remaining marinade every 10 minutes or so turning them over each time. After 40 minutes, increase the temperature to 220ºC/430ºF and allow the ribs to caramelize. This should take another 20 minutes or so. Remove when they are sticky and have little burny bits just starting to form. Sprinkle with sesame seeds and serve.

Note: We did half the ribs on the braai which is also great but I found the Asian flavour was overwhelmed by the braai flavour.


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