Sweet and Sour Lamb Ribs

Preparation info
  • Serves


    • Difficulty


Appears in

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.


Sweet and Sour Sauce

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


Sweet and Sour Sauce

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