Asian Baked Lamb Ribs

Lamb ribs are inexpensive cuts, available at supermarkets. If it’s not handy to you, you can replace it with lamb racks or cutlets, but adjust the baking time without covering with foil.

Prep time: 10mins + marinate 3 hrs
Cook time: 60 mins
Yield: 2 to 3 serves

Ingredients:

• 700 gm lamb ribs

Marinade:

• 1 Tbsp brown sugar
• 1 Tbsp light soy sauce
• 2 tsp fish sauce
• 2 tsp oil
• 1/2 tsp ground coriander
• 1 clove garlic, finely chopped
• 1 tsp freshly grated ginger
• 1/4 tsp salt
• 1 spring onion
• 1 Tbsp lemon juice
• 1/2 tsp dried chilli flakes, optional
• Sauce:
• 2 tsp light soy sauce
• 2 tsp lemon juice
• 2 tsp fish sauce
• 2½ tsp brown sugar
• 1 red chilli, finely chopped, optional
• 1 tsp minced garlic

Method:

1. Rinse the lamb ribs and pat dry with kitchen papers. Mix with marinade well and put into a plastic bag or container with cover. Refrigerate for at least 3 hours, or over night for the best results.
2. Remove the lamb ribs from the fridge and leave it at room temperature for about 20 minutes before cooking.
3. Preheat oven to 160C / 320F, about 10 minutes.
4. Transfer the lamb ribs with the marinade into a baking tray, with downside up. Cover with foil and bake in the preheated oven for about 45 minutes. Remove the foil. Flip the lamb rib to the other side up and continue to bake for 15 minutes, or until the surface turns brown. While baking, blast the ribs with the juice in the baking tray in order to keep the meat moist.
5. Mix all the ingredients of sauce. Drizzle on top of the baked lamb ribs. Serve immediately.

Tips on making moist baked ribs：To get the best results, use ceramic baking dish instead of metal tray. The ribs are moist and the juice in the dish won’t dry up too quickly. I tried using Pyrex glass baking dish and found the results were equally good. If using metal tray, it would be better if you add some water with the marinade for baking.

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