Ingredients
| 10 cloves garlic, coarsely chopped | |
| 2 teaspoons five spice powder | |
| 60g brown sugar | |
| 60g red miso paste | |
| 100ml ketchup | |
| 100ml oyster sauce | |
| 80ml light soy sauce | |
| 1.2 kg lamb ribs |
Lamb ribs make for an exciting twist on their pork counterpart, being smaller and less messy to eat. The miso in this dish gives it a deeper, earthy quality.
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Instructions
| 1. | To make the marinade, mix the garlic, five spice powder, sugar, miso, ketchup, oyster sauce and soy sauce in a large bowl. |
| 2. | Toss the lamb ribs in the marinade and leave to marinate for 2 hours. |
| 3. | It is crucial to cook the lamb at the correct temperature to ensure proper rendering for the stated cooking time. |
| 4. | So, temperature test your barbecue to ensure it sits at 100-120°C when the lid is closed. |
| 5. | Alternatively, use an oven with fan-forced function turned off. |
| 6. | Remove the lamb ribs from the marinade and shake off excess. |
| 7. | Spread the ribs out over the grill, bone-side down. |
| 8. | Cook for 2 hours, brushing with the excess marinade every 30-40 minutes. |
| 9. | After 2 hours, give the meat a gentle squeeze to ensure it is tender – the meat and fat should be tender, but should slightly adhere to the bone without falling off. |
| 10. | Remove from the heat and allow to rest and cool for 10 minutes. |
| 11. | Serve with your choice of summer salads, grilled vegetables and condiments. |
Food styling, recipes & photography David Neville