Spicy Lamb Ribs

I was never a big fan of ribs, mainly due to wearing a retainer on my teeth, but these are amazing! So flavourful and just fall off the bone, I'm now a rib convert.

Author

Andrea Warburton

Prep Time: 00:30

Recipe Time: 06:00

Temperature : 172.4F / 78C

Ingredients

• 16 lamb ribs
• 1 lime, juiced and zested
• 2 garlic cloves, roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 50mL olive oil
• Salt & pepper
• 10g soft light brown sugar
• 2 tablespoons honey
• 3 tablespoons Worcestershire sauce
• 3 tablespoons balsamic vinegar
• 3 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon chilli flakes
• 2 large spring onions, finely sliced
• 1 tablespoon sesame seeds
• Large handful fresh coriander (cilantro), roughly chopped
• 1 red chilli, finely sliced
• 2 cloves garlic, roughly chopped or 1/4 tsp garlic powder

Directions

1. Mix the lime (juice & zest), garlic, ground cumin, paprika & olive oil together & season well.
2. Place the lamb ribs in 2 large vacuum bags (or zip lock bags) & divide the marinade between them. Massage the marinade into the ribs & then vacuum seal (or use water immersion method to remove air from ziplock bags). Leave overnight in the fridge to marinate.
3. Set your Anova Sous Vide Precision Cooker to 78ºC / 172.4ºF
4. Remove the ribs from the fridge, allow to come to room temperature then add to the water bath & leave to cook for 6 hours.

Finishing Steps

1. Put the sugar & honey in a small saucepan & place over a medium heat, giving it a stir occasionally.
2. Once the sugar has melted & the caramel is a deep brown colour, take the pan off the heat & stir in the Worcestershire sauce, balsamic vinegar & soy sauce then add the ginger, garlic powder, ground coriander & chilli flakes. Stir well over low-medium heat to dissolve the caramel into the liquid. Set aside until ribs are finished cooking in the water bath.
3. Preheat oven to 220C/fan 200C/gas 7.
4. Line a large roasting tray with baking paper (to avoid a difficult sticky mess to clean up).
5. Remove the ribs from the vacuum pouches/ziplock bags & place in the roasting dish in a single layer. Bake in the preheated oven for 10 minutes.
6. Remove the ribs from the oven & brush the glaze all over the ribs, making sure to cover every crevice.
7. Place in the oven for another 10 minutes, basting the ribs with more glaze halfway through.
8. For the garnish, mix the spring onions, sesame seeds, coriander & chilli in a bowl.
9. As soon as the ribs are out, place on serving platter & sprinkle over the garnish & enjoy immediately.