Ingredients
- 2 lamb short rib racks
- 1 Tbsp grated ginger
- 2 Tbsp Chinese rice wine
- 1 tsp sesame oil
- 3 Tbsp hoisin sauce
- 1 Tbsp honey
- 1 tsp soy sauce
- 2 tsp toasted sesame seeds
Sticky hoisin sesame short lamb ribs
Method
- Place the rack of ribs into a large container with the ginger, rice wine, sesame oil and 2 Tbsp of hoisin sauce
- Stir well, cover and leave to marinate for 3 hours or up to overnight
- Preheat the oven to 170ºC
- Place the rack and the marinade into a large baking dish, cover tightly with foil and cook for 2 ½ hours or until very tender
- Set the rack aside and allow to cool slightly
- Increase the temperature to 220ºC
- Using a large, heavy knife, cut the racks into individual ribs
- Place the ribs onto a large baking sheet covered with baking paper
- Mix the remaining hoisin sauce with the honey and soy sauce and brush onto the ribs
- Cook for 5 minutes or until dark and sticky
- Sprinkle with the sesame seeds and serve
Comments
Thanks to Cardrona Merino for providing the lamb ribs used in the demonstration at the market
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