Sticky Spicy Honey Soy Lamb Ribs

  • 700g-1kg sliced lamb ribs
  • 2 TBSPS Lebanese 7-spice (or mild dry spice mix of choice)

for the basting sauce

  • 2 TBSPS runny honey
  • 2 TBSPS brown sugar
  • 4 TBSPS soy sauce
  • 3 crushed garlic cloves
  • 1 or 2 TBSPS sambal oelek (or chilli sauce of choice)
  • 2 TBSPS apple cider vinegar (or rice vinegar)
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • salt and pepper to taste

Sprinkle the dry spice mix over the lamb ribs and add to a hot pan. Allow lamb to sizzle, add water to the pan to cover and reduce heat to simmer. Cook the ribs until they’re soft and pulling away from the bone. This takes about an hour and you’ll need to top up the water intermittently.

Preheat the oven to 200 degrees Celsius. Line a roasting pan with parchment paper.

In a separate pot, heat the honey with the sugar until the sugar crystals have melted. Add the other basting sauce ingredients and stir to blend. Taste for balance, adjusting the sweetness and acidity with either a bit more honey or soy sauce.

Arrange the ribs in the prepared roasting pan and brush with half the basting sauce. Place in the oven for about ten minutes or less if the basting sauce starts to smoke. Remove the pan and baste with the remainder of the sauce. Return to the oven for about five minutes.

Serve with a sprinkling of sesame seeds and chopped spring onions.