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Written by Megan Claxton on August 18th, 2017

THE GREAT RIB CHALLENGE

When I received the email about the Beef + Lamb team challenge; to cook with a beef or lamb cut I hadn’t cooked before, my mind instantly went into overdrive going through the various cuts (I even checked out the meat cuts page on recipes.co.nz) as I searched for one I hadn’t attempted before. In the end I settled on lamb ribs, which I have eaten many times before but never cooked at home, and thankfully I found some at my local supermarket.

I am fortunate enough to work part time, and spend the other couple of days at home with my two year old. I know ribs are often best with a bit of time in the oven so it made sense I would attempt to cook the ribs on one of these days at home. Next up, I had to settle on a recipe. We like to prepare meals that our toddler will enjoy too and although he has a pretty adventurous palate (for a toddler!) something spicy was off the menu. I knew he would love the sweet and savoury flavours of the Sticky Hoisin Ribs and as a bonus we have most of the ingredients as staples in our cupboard at home.

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Helping to mix the marinade
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Marinade working it's magic
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Yum!

I prepared the ribs in the morning, even though the recipe doesn’t specify the need to marinate these in advance, I had the time. Mr 2 enjoyed helping out mixing all the delicious flavours together, and getting his hands dirty mixing the ribs in and ensuring they were all coated with the sticky, fragrant sauce. It only took a few minutes to quickly throw the sauce together and before I knew it I was popping the bowl in the fridge and letting the marinade work its magic. Later that day I simply poured the whole lot into a baking dish, popped them into the oven and let them cook away.

Ribs can be quite rich so I prepared a fresh, crunchy salad to accompany them. I had a bag of mixed coleslaw in the fridge and simply added a few herbs (coriander, mint and basil) and some fresh veges (finely sliced spinach, grated carrot and tomatoes) to bulk it out, and served it with Asian inspired dressing. I also had some baby potatoes lurking in the back of the cupboard so I threw these in the oven with a little oil and seasoning to roast while the ribs cooked. The aroma of the ribs roasting away had us all salivating and we couldn’t wait to dive in. The lamb had pulled away from the bone and the sweet, sticky sauce coating them was a huge hit. I would definitely make these again, they would go down a treat on a hot summers evening, cooked in the oven first and finished off on the BBQ. I can already feel the sun on my back and smell the BBQ….

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