Vietnamese Lamb Ribs

Name: Vietnamese Lamb Ribs
Yield: Serves 8
Cuisine: Vietnam
Ingredients: lime wedges for garnish; crispy fried onions for garnish (optional); 2 tbsp sunflower oil; 1 tbsp vegetable oil; 1 large onion; a handful of roughly chopped coriander; salt and white pepper to taste; 24 lamb ribs (about 1.8 kg); 5 peppercorns; 1 large carrot, roughly sliced; 2 tbsp good chicken stock powder; ¾ cup honey; ¾ cup fish sauce; ½ cup sunflower oil; ½ cup whiskey; 6 tbsp soya sauce; 4 tbsp minced garlic (about 10 cloves); 2 tbsp ground coriander; 1 tbsp white pepper; 4 tsp lime juice

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

As more and more South Africans become informed about the cost of meat to the environment and our health, we naturally become fussier about where our meat comes from. More of us are moving towards a vegetable led approach with “proper”, sustainably raised meat served on the side. My feeling is that if we are eating meat, it needs to be carefully and respectfully prepared. These lamb ribs are braised (the best way to cook “cheaper cuts”) and then grilled to perfection. You can just imagine h