Sticky Hoisin Ribs with Asian Slaw

( rating - rate this recipe)

Prep: 30 mins

Cook: 1 hour 20 mins

Serves 4

Good source of iron

Ingredients

Lamb

700g Quality Mark lamb ribs
1/4 cup hoisin sauce
1/4 cup oyster sauce
2 tablespoons soft brown sugar
2 teaspoons finely grated
fresh ginger
1 teaspoon crushed garlic

Asian Slaw

1/4 green or red cabbage, finely sliced
2 carrots, grated
4 spring onions, trimmed and very finely sliced
3 handfuls mung bean sprouts
1 handful picked coriander leaves
2 tablespoons sesame seeds, toasted
2 tablespoons light soy sauce
1 tablespoon lime juice
2 teaspoons soft brown sugar
2 teaspoons sesame oil
1 teaspoon wasabi paste
1 teaspoon nigella seeds or black sesame seeds

Method

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.

Suitable Cuts
Nutrition
Tips & Tricks

LAMB RIBS

Nutrition Information Per Serving

Serving size: 357g

Energy kJ (kcal)	1971 (470)
Protein (g)	42.4
Fat (g)	23.2
Saturated (g)	8.0
Carbohydrate (g)	20.6
Sugars (g)	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

Leave a little of the lamb fat on the ribs to give you flavour and keep the meat moist during cooking.
The Asian slaw adds a great crunch to this dish.
Serve with plenty of napkins for sticky fingers.
Ribs are sold two ways, as separate ribs or joined together. If joined together cut them into two, three or four rib pieces. The bigger the pieces the longer they will take to cook.
As a guide, serve 3 - 4 ribs per person for a main meal.