2017-08-21
Sticky Hoisin Ribs with Asian Slaw
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Sticky Hoisin Ribs with Asian Slaw

(1 rating - rate this recipe)
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 1 hour 20 mins Cook: 1 hour 20 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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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

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.

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Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
Hi Mary,

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
Can you use beef ribs instead , using same recipe ?
Posted by Mary 2016-11-29 05:38:03
I cooked this recipe last week and it was so easy and delicious. Ribs are notorious for being moreish so the slaw is a healthy addition!
Posted by Emily Parks 2016-11-28 10:16:39
 

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