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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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