Sticky Hoisin Ribs with Asian Slaw![]() ![]() ![]() ![]() |
IngredientsLamb
Asian Slaw
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Method |
Energy kJ (kcal) | 1971 (470) |
Protein (g) | 42.4 |
Fat (g) | 23.2 |
Saturated (g)
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8.0 |
Carbohydrate (g) | 20.6 |
Sugars (g)
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18.1 |
Sodium (mg) | 743 |
Iron (mg) | 3.5 |
Zinc (mg) | 6.3 |
Vitamin B12 (ug) | 5.4 |
Vitamin D (ug) | |
Selenium (ug) | 8.0 |
There are: 1 reviews, with an average rating of out of 5
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Yes you can use beef ribs, you will just need to cook them a little bit longer :) Happy cooking
Posted by Beef + Lamb NZ 2016-11-29 09:54:06
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Posted by Mary 2016-11-29 05:38:03
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Posted by Emily Parks 2016-11-28 10:16:39
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Preheat the oven to 200°C.
Lamb
Place the lamb ribs in a large baking dish.
Mix together the hoisin sauce, oyster sauce, sugar, ginger, garlic and 1/2 cup water. Pour over the ribs and toss well to coat. Cover with baking paper and foil, seal well and place in the oven. Cook for 1 hour.
Remove ribs from the oven and uncover. Return to the oven and cook for a further 20 minutes until dark and crispy, turning halfway through cooking.
Asian slaw
Place the cabbage, carrots, spring onions, sprouts, coriander and sesame seeds in a large bowl.
Combine the soy sauce, lime juice, brown sugar, sesame oil and wasabi in a small screwtop jar and shake well. Drizzle over enough dressing to moisten the salad and toss well.
Sprinkle with nigella seeds or black seasame seeds.
To serve
Serve the lamb ribs with the Asian slaw.