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Sticky Hoisin Ribs with Asian Slaw
Prep: 30 mins
Cook: 1 hour 20 mins
Serves 4
Good source of iron
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IngredientsLamb
Asian Slaw
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Method |
Nutrition Information Per Serving
Serving size: 357g| Energy kJ (kcal) | 1971 (470) |
| Protein (g) | 42.4 |
| Fat (g) | 23.2 |
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Saturated (g)
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8.0 |
| Carbohydrate (g) | 20.6 |
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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 |
- 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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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.