This issue’s recipe comes all the way from Korea, via the interwebs and some mates at MLA. When you say ‘ribs,’ most people think heaping plates of toothsome pork, glazed in barbecue sauce…and isn’t it a glorious thing?
Those in the know, however, are even more enamoured with lamb ribs. A highly underrated cut (read:cheap), the little bit of fat makes it forgiving to cook, resulting in a succulent, hands on dish that’s perfect for sharing. Pair it with an ice cold beer…or three.
Pan-fried lamb ribs in honey and red pepper paste
Serves 2 as a share plate
4 rib lamb ribs – two sets
Herb salt and olive oil for seasoning
2 tbsp Gochujang (red pepper paste)*
2 tbsp honey
2 tbsp mirin
2 tbsp rice wine vinegar
2 tsp minced garlic
4 tsp water
1 tsp ginger juice or powder
Cut excess fat off the lamb ribs.
Season the ribs with the herb salt and olive oil.
Heat the frying pan and pan fry the ribs to brown.
Pour in the sauce to coat the ribs and heat.
Remove the ribs from the pan and place in a baking tray.
Cook in a moderate oven, basting with sauce from the frypan until crispy and sticky (at least half an hour).
Remove ribs from oven and season with sea salt and a squeeze of lime to serve.
• Recipe by Ms. Moon Sung Sil, Korea
*Gochujang is a Korean condiment made from red chili powder, glutinous rice powder mixed with powdered fermented soybeans and salt, available from most Korean/Japanese grocery stores.