I have done Lamb Spare Ribs once before but found them
to be a bit fatty. So I went for a
different method this time. It worked.
Ingredients:
Lamb Spare Ribs
Braising liquid – 6 cups water, 1 cup Chinese cooking
wine (Shaoxing), 2 tablesp soy sauce, 1 star anise, 2 tablesp sugar, 1 cinnamon
quill
1 chilli
½ tsp Sichuan peppercorns
To coat before final frying – Char Sui Sauce, cumin,
soy sauce, fish sauce & lemon juice.
Method:
Braise the spare ribs for 1-2 hours in the braising
liquid
Take the ribs out and let them cool.
Coat the ribs with the char sui sauce etc (or your
favourite glaze).
Fry – in a hot pan – as hot as you dare.
My husband really enjoys lamb and would probably enjoy this recipe..
ReplyDeleteThe last lamb ribs I cooked were awful, mostly all gristle and bone. Yours look a lot better.
ReplyDeleteWe love lamb, but I've not been a big fan of the ribs. If I still have any in the freeze, I may try your method.
ReplyDeleteStar anise is one of my favorite spices. I bet it went well with the lamb.
ReplyDeleteI've never had lamb spare ribs but now I want them more than ever.
ReplyDelete