Sticky Whisky Lamb Ribs (a.k.a. #lambgasm)

Two of my fave words – STICKY and RIBS! You need to start this recipe the day before, but it is worth the eort and perfect for parties – let the lambgasms begin!

SERVES 6

3 litres Master Stock*or a good

quality bought stock with some

aromatics added

16 lamb ribs on the rack (2 racks)

large handful of fresh coriander

or mint

1 large shallot, sliced

1 large fresh red chilli, sliced lime

wedges to serve

STICKY WHISKY RIB SAUCE

1 cup reduced Master Stock* (left

over from cooking the ribs)

½ cup tamarind purée

½ cup Hoisin Sauce (see below, or

use a good bought one)

splash of smoky whisky or bourbon,

to taste

HOISIN SAUCE

juice of 1 orange

2 tbsp almond butter

1 tbsp miso paste

1 tsp tomato paste

2 tbsp coconut cider vinegar

1 tsp minced fresh garlic

1 tsp grated fresh ginger

1 tbsp maple syrup (or sweetener of

your choice)

5 tbsp coconut aminos or tamari

1 tsp Chinese five-spice (see Pork

Belly recipe, just leave out the salt!)

1 tbsp toasted sesame oil

½ tsp chilli powder

In a large pot, bring the stock to the boil, add the lamb ribs and braise (i.e. simmer), uncovered, for about 2 hours, or until the meat is falling o the bone. Take out the ribs and lay on a lined tray to let them cool to room temperature. Reduce 2 cups of the stock by half to give you around 1 cup of liquid gold. To make the whisky rib sauce, combine the ingredients in a bowl. Taste, and adjust with more salt or tamarind purée to your taste. Cover the lamb ribs on both sides with sauce, saving some for serving, then refrigerate for a couple of hours until the sauce is set, or leave them overnight.

You can either re-warm the ribs in a moderate (180°C) oven for 20 minutes, till sizzling, or on a barbecue. Preheat your barbecue to a medium heat. Scrape o any excess marinade sauce (keep it to baste the ribs) and place the ribs carefully on the barbecue. Char the ribs on both sides, carefully turning them over so the meat doesn’t fall o the bones, and being careful to not burn them. Baste as you go.

After 10 minutes of c harring and basting, the r ibs should be war med through and ready to eat. Serve with extra rib sauce and a pile of fr esh herbs, sliced shal lots, red chilli and a good kiss of lime juice .

To make the Hoisin S auce, place all the ingredients in a saucepan o ver a medium heat, and br ing to the boil while whisking. Turn down to simmer at an incredibly low heat to pr event it sticking, stirring occasionally, for

8–10 minutes. ’e mixture will darken and thicken as it cools. Store in an airtight container in the fr idge for up to 2 weeks.