Enjoy these easy to make Sticky Lamb Ribs

These sticky baked lamb ribs recipe is the thing you make when you want to feed the family with a (literally) finger-licking-good meal. Because believe me, there will be a lot of finger-licking going on when you make these.

Lamb has fragrant, flavoursome meat and so the strong flavours in the sauce work incredibly well to balance the fatty, rich meat The Asian-inspired glaze is packed full of flavour, spicy and SO sticky.

If you want to have the ultimate meal, get in the kitchen and let’s get cooking these lamb ribs!

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Easy Sticky Lamb Ribs

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Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

These sticky lamb ribs will have you wanting more! They are what one would describe as finger licking good. So, what are you waiting for?

Ingredients

• 1 kg Lamb Rib (ask your butcher to cut the ribs, it is much easier and quicker to cook)

• 1 tin 410g Peaches in natural juice

• For the sticky glaze

• 125 ml Worcestershire Sauce

• 2 to 4 garlic cloves crushed

• 250 ml tomato puree, not tomato sauce, as the puree contains less sugar

• 250 ml Chutney (light one if possible)

• 60 ml Soy Sauce

Method

• Preheat the oven to 180/350ºF and line a large baking sheet with tin foil.
• Combine all the glaze ingredients and blend in a blender. Taste for seasoning and adjust. You want the glaze to be sweet and spicy but be balanced with salt (from the soy) and acid from the chutney.
• Place the ribs on the prepared baking tray and spoon over the glaze. Make sure all the ribs are covered completely
• Place the ribs in the oven and allow to bake for 45 minutes.
• Turn up the heat to 200 ºC for about 10 minutes to allow the ribs to caramelize.
• Remove from the oven when the ribs are sticky and caramelized and serve.

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