Sticky Lamb Ribs
These sticky lamb ribs are packed with flavor and have a perfect balance of sweet and spicy. The gochujang adds a delightful kick, making these ribs irresistible. Perfect for a casual dinner or a special occasion.
- Level: Easy
- Time: 1 hour
- Nutrition: 426kcal per serving
INGREDIENTS
- 1kg Lamb ribs
- 2 tbsp honey
- 4 tbsp soy sauce/Tamari sauce
- 2 garlic cloves(crushed)
- 1-2 tbsp Gochujang
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- salt to taste
PREPARATION STEPS
- Pre-heat the oven to 350ºF/180°C and line a large baking sheet with baking/parchment paper.
- Combine all the glaze ingredients and mix well. Taste for seasoning and adjust. You want the glaze to be sweet and spicy but be balanced with salt (from the soy) and acid (from the vinegar).
- Pat the ribs dry with paper towel then place the ribs on a sheet pan lined with parchment paper or foil and spoon over half of the glaze.
- Place the ribs in the oven and allow to bake for 20-25 minutes then brush with the remaining glaze every 10 minutes, turning the ribs over so they caramelize on both sides. After 40 minutes, increase the temperature to 220ºC/430ºF (switch on the broiler for quicker caramelisation )and allow the ribs to caramelize.
- Remove from the oven when the ribs are sticky and caramelized and serve.