New Zealand Grass Fed Lamb Spare Ribs (5-6pcs)
5-6 pcs per pack 550-700g
HOW TO COOK LAMB RIBS
Note: Lamb ribs are fatty and need to be cooked a little longer to make sure the fat has time to render out. Asking your butcher to separate the ribs (or cutting them yourself), will ensure quicker cooking time.
Make the sauce/glaze: Combine honey, soy sauce, Gochujang, vinegar, brown sugar, garlic. Mix well and taste. The sauce needs to be sweet and spicy balanced with the salt from the soy and acid from the vinegar. Place the ribs on a parchment-lined sheetpan and spoon over half of the glaze.
Bake the ribs: Bake at 180ºC/350ºF for 35-40 minutes. After the ribs are cooked, turn on the broiler/grill of your oven and glaze with the remaining sauce. Cook until they are caramelized and sticky.