Sticky Asian Lamb Ribs
Lamb ribs are growing in popularity as an alternative to the classic pork ribs. They lend themselves well as a match with Asian flavours such as KNORR Japanese Teriyaki Sauce and KNORR Thai Chilli Jam.
Ingredients per serve
Sticky Asian Lamb Ribs
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€0.0
Lamb Ribs
KNORR Japanese Teriyaki Sauce GF 2.1 kg
/g
800.0 g
0%
KNORR Thai Sweet Chilli Jam 920 g
/g
150.0 g
0%
Lamb ribs
/kg
2.0 kg
0%
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Lamb Ribs
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Lamb ribs 2.0 kg
Preparation
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Lamb Ribs
- Combine KNORR Japanese Teriyaki Sauce with KNORR Thai Chilli Jam and pour over lamb ribs. Marinate for 1 hour.
- Drain the ribs. Sous vide at 56 degree Celsius for 18 hours.
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Glaze
- Once the ribs are cooked sous vide, drain juices from the bag into a pan and reduce for 5 minutes.
- Brush ribs with the reduced glaze. Char-grill until golden brown.
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To Serve
- Divide the ribs into portions. Scatter with green onion and serve with charred lemon wedges, and a radish and cucumber salad.
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Tip
- If preferred, ribs can be finished in the combi oven after sous vide, rather than on the char-grill. Cook at 180 degree Celsius for 15 minutes. Baste a couple of times during cooking.
