Sticky Lamb Ribs

Cook Time 2 hours 30 minutes

Servings 4

Ingredients

3 racks of lamb ribs (about 2 kg)

¼ cup Chinese black vinegar (Chinkiang vinegar)

¼ cup soy sauce

¼ cup brown sugar

2 tbsp cumin seeds, crushed in a mortar and pestle

1 long chilli, seeds removed and finely chopped

Method

Preheat the oven to 150°C and line a large baking tray with baking paper. For the glaze, place the vinegar, soy and sugar in a small saucepan and bring to a simmer over a medium heat. Whisk to dissolve sugar. Place the ribs into tray so they fit snug, side by side. Generously brush some of the sauce over each rack.

Cover tightly with a piece of baking paper and two pieces of foil and cook in the oven for 2 - 2.5 hours or until the meat is tender but not completely falling off the bone.

While the ribs are cooking, keep simmering the sauce until thick and glossy. Remove from the heat and reserve for later.

Remove the ribs from the oven and increase the temperature in the oven to 210°C.

Brush remaining glaze over the ribs and sprinkle over the cumin. Bake in the oven for a further 20 - 25 minutes to toast the cumin crust and allow the lamb to become crispy.

Remove from the oven and cool a little before portioning the individual ribs. Sprinkle over the chilli to garnish.