Lamb spare ribs Chinese style

 
 

I have done Lamb Spare Ribs 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.