Sweet and Sour Lamb Ribs

Name: Sweet and Sour Lamb Ribs
Yield: Serves 4–6
Cuisine: Asia
Ingredients: 500 g (1 lb 2 oz) caster (superfine) sugar; 150 ml (5 fl oz) Chinkiang black vinegar; 170 ml (5½ fl oz/⅔ cup) fish sauce; 150 g (5 oz) soy paste; 3 lemongrass stems, pale part only, very finely chopped; 2 tablespoons finely chopped ginger; 10 garlic cloves, finely chopped; 2 small long red chillies, very finely chopped; 2 tablespoons ground cumin; 5 racks of lamb ribs; vegetable oil, for deep-frying; 1 small handful of coriander (cilantro) leaves, roughly chopped, to garnish; 1 small handful of coriander (cilantro) leaves, roughly chopped, to garnish; 1 small handful of mint leaves, roughly chopped, to garnish; 1 small handful of Vietnamese mint leaves, roughly chopped; lime wedges, to serve

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Lamb ribs are seriously underrated as a cut. We always think to go with pork, but lamb ribs are fatty, sticky and gelatinous – everything you want in a rib and also, the perfect beer companion. The sweet and sour sauce keeps well in the fridge and is handy to have on hand for when the mood strikes.

Ingredients

Sweet and Sour Sauce

500 g (1 lb 2 oz) caster (superfine) sugar

Asia
Starter

Method

Sweet and Sour Sauce

To make the caramel, add the sugar and 100 ml (3½ fl oz) water to a heavy-based saucepan over a high heat. Resist the urge to stir, jus