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Sticky Asian Honey Soy Lamb Ribs

Sticky Asian Honey Soy Lamb Ribs – Recipe

Try this standout finger-licking Asian-inspired lamb ribs recipe. Lamb ribs are a cheaper alternative to lamb cutlets and are a super delicious dinner or easy snack. These ribs are a little bit sweet and a little bit spicy, so a perfect recipe for young and old alike.

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Ingredients per serve

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What you need

Try this standout finger-licking Asian-inspired lamb ribs recipe. Lamb ribs are a cheaper alternative to lamb cutlets and are a super delicious dinner or easy snack. These ribs are a little bit sweet and a little bit spicy, so a perfect recipe for young and old alike.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Lamb ribs

    • Combine KNORR Chinese Honey Soy Sauce and KNORR Thai Sweet Chilli Jam and pour over lamb ribs. Marinate for 1 hour.
    • Drain the ribs, reserve marinade.

  3. To Cook

    • Sous vide at 56˚C for 18 hours.

  4. Glaze

    • Once the ribs are cooked sous vide, drain juices from the bag into a large saucepan.
    • In the same large saucepan, mix KNORR Beef Booster with warm water (400ml per 10 serves), whisking until combined. Reduce until thickened for a glaze.
    • Brush ribs with the reduced glaze. Char grill until golden brown. Alternatively, ribs can be finished in the combi oven after sous vide, rather than on the char grill. Cook at 180˚C for 15 minutes, basting a couple of times during cooking.

  5. To Serve

    • Divide the ribs into portions. Brush with glaze again and serve with steamed pak choy, Japanese salad, radish, cucumber, and pickled ginger, and sprinkle with furikake.
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