If ever there was a cut of animal engineered to be best mates with beer, lamb ribs would most certainly have to be it. Sticky, meaty, juicy, they’re finger lickin’ good and super easy to make. ‘Twice cooked’ might sound like it involves a lot of work, but in reality, any football-loving novice in the kitchen should be able to master this one with ease, and all in time to sit down and watch the game.
Sticky glazed Chinese five spice lamb ribs
Serves 4 (3 ribs per person doesn’t sound like a lot, but they’re super rich)
12 lamb ribs
2 tbsp Chinese five spice powder
¼ cup sweet soy
Thumb sized piece of ginger, finely grated
1 long red chilli, deseeded and finely chopped
1 clove garlic, peeled and finely chopped
2 tbsp Chinkiang black vinegar
2 stalks of spring onions (scallions), finely chopped into rounds
Wedges of lemon
1. Combine all of the ingredients except for the garnish and allow the ribs to marinate for a few hours in the fridge.
2. Set up a big bamboo steamer basket (or a couple of small ones) over a pot of boiling water. Place the ribs on a plate that fits snugly inside the steamer with the lid on, and steam the ribs for 30 minutes. Reserve the marinating sauce for later use.
3. While the ribs are steaming, preheat an oven to 180 degrees celsius. Remove the ribs from the steamer and place them on a tray lined with baking paper. Baste the marinating liquid generously onto the ribs and place the tray into the oven.
4. Once every 10 minutes, repeat the basting process until the ribs become sticky and glazed.
5. Remove from oven, allow to cool slightly and garnish with the chopped spring onions, coriander leaves and lemon wedges. Crack open a beer, wait for the applause.