Wicked Sticky Ribs
Tasty lamb ribs in a sticky, sweet and salty glaze.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 1 kg lamb ribs
- 1/2 cup plum jam
- 1/4 cup dark soy sauce
- 1/4 cup tomato ketchup
- 2 tablespoons sesame oil
- crispy fried shallots, for sprinkling
Trim lamb ribs of excess fat and place on a baking paper lined oven tray. Warm jam, soy, ketchup and sesame oil together in a saucepan, stirring until well combined. Pour 3/4 glaze over the lamb ribs, coating them all over. Roast at 180°C for 30 minutes until golden brown. Serve drizzled with remaining glaze and sprinkle with fried shallots.
Ribs may be marinated overnight in the fridge if desired.