Sticky lamb ribs

I saw Nadiya making this the other night on her cooking show and I just knew that I had to try it out.

I am not a huge rib fans. I once went to a birthday party in primary school way way back in the day and I remember a girl telling me that she could not eat ribs because she was left handed, apparently left handed people can’t eat ribs. I am not sure who true that is, there are no left handed people in our family. Any left handed people out there that eat ribs?

Also I have had a couple of bad experiences every time I used to dive into the spur bottomless ribs, most of the time they would still be raw in the middle. It just put me off ribs for live I guess.

But then I saw her making these and they looked so tantalising and I just wanted to go out and buy me a pack of ribs and make them. I had to wait till Saturday to get ribs, the butcher was all out went  I went the following day.

Nadiya said to boil the ribs first to get out all the excess fat, I never thought of doing that before, I normally just plop them on the baking tray and straight into the oven.

The boiling part was nasty, the smell was no very appetizing and the meat foam, I had to close my eyes and nose when I scooped it off. I am sure it wasn’t that bad and I was being dramatic and bit a tad bit exaggerative but what can I say, I did drama way back in the day.

After draining the ribs form the boiling water they were grey lifeless lumps but after adding the delicious sauce and baking them till they were nice and sticky, wow what a transformation.

SOOO delicious, there was still a bit of basting sauce left over the ribs which I used to baste my roast chicken with.

My dad loved these ribs, and my mother couldn’t stop admiring them.

Ingredients:

  • 1 kg x lamb ribs.
  • 10g x light brown sugar.
  • 2 x tbsp. honey.
  • 3 x tbsp. Worcestershire sauce.
  • 3 x tbsp. brown balsamic vinegar.
  • 3 x tbsp. soy sauce.
  • 1 x tsp ginger powder.
  • 1 x tsp garlic powder.
  • 1 x tsp coriander powder.
  • 1 x tsp red chilli flakes.
  • 2 x spring onion, finely chopped.
  • 1 x tbsp. sesame seeds.
  • 1 x red chilli, finely sliced.

Method:

  • Place the ribs in boiling water and boil for 60 minutes, scooping off any foam that comes to the surface.
  • Remove from the water and allow to drain in a colander.
  • In a saucepan add sugar and honey.
  • Allow the mixture to come to the boil and carry on boiling till all the sugar has dissolved.
  • Remove from the heat.
  • Whisk in the Worcestershire sauce, balsamic vinegar and soy sauce.
  • Add the ginger powder, garlic powder, coriander powder and chilli flakes.
  • Mix well and set aside.
  • Lay the ribs in a single layer on a greased baking tray.
  • Brush generously with the sauce.
  • Pop into a preheated oven and bake at 180 degrees for 30 – 45 minutes or until the ribs are nice and sticky.
  • You can baste the ribs every 10 minutes.
  • Garnish with the spring onions, sesame seeds and chilli.

2 thoughts on “Sticky lamb ribs

  1. Zahraa says:

    Hello my darling ‘Bobby’ , I’d like to try this, but cook for an hour????? Serious, why so long?🤔 I’ll let you know. And by the way, I am left handed, and I eat ribs until it comes out of my ears 😂😅.

    • chillibitten28 says:

      Hi. Thank you for the comment, you can cook it on a high heat for a short time. The boiling part of this recipe is to help soften the meat with shortens the grilling time in the oven… hope this helps

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