Spicy Lamb Ribs

Ingredients for 4

• 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

• Step 1

  Mix the lime (juice & zest), garlic, ground cumin, paprika & olive oil together & season well.

• Step 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.

• Step 3

  Set your Anova Sous Vide Precision Cooker to 78ºC / 172.4ºF

• Step 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

• Step 0

  Put the sugar & honey in a small saucepan & place over a medium heat, giving it a stir occasionally.

• Step 1

  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.

• Step 2

  Preheat oven to 220C/fan 200C/gas 7.

• Step 3

  Line a large roasting tray with baking paper (to avoid a difficult sticky mess to clean up).

• Step 4

  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.

• Step 5

  Remove the ribs from the oven & brush the glaze all over the ribs, making sure to cover every crevice.

• Step 6

  Place in the oven for another 10 minutes, basting the ribs with more glaze halfway through.

• Step 7

  For the garnish, mix the spring onions, sesame seeds, coriander & chilli in a bowl.

• Step 8

  As soon as the ribs are out, place on serving platter & sprinkle over the garnish & enjoy immediately.

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