Korean Lamb Ribs
- 1 Tbs olive oil
Method:
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Preheat your oven to 170 degrees Celsius.
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Prepare the braising stock: In a large frying pan, heat oil over medium-high heat. Add the ginger, garlic, coriander roots and stems, star anise, and cinnamon. Sauté for 2 minutes until fragrant. Then, add the soy sauce, Shaoxing wine, brown sugar, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
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Place the lamb rib sets in a baking dish and pour the prepared stock over them. Cover the dish tightly with a layer of baking paper and then foil. Put the dish in the preheated oven and cook for 2 ½ hours.
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While the lamb is braising, prepare the glaze: In a small saucepan over medium-high heat, combine the chilli paste, brown sugar, rice wine vinegar, and lime juice. Whisk the ingredients together and let the mixture simmer for 2 minutes. Set the glaze aside.
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Once the lamb has finished cooking in the oven, remove it and let it rest for 5-10 minutes. Then, cut the lamb into individual ribs.
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Grill the lamb ribs over high heat, generously basting them with the spicy glaze until they become caramelised and slightly charred.
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Serve the braised lamb ribs as a delicious finger food, garnished with green onions and lime wedges.