Lamb Ribs With Szechuan Glaze - Recipe by Chef Alex De Leon

Ingredients

Lamb ribs:

5g Szechuan peppercorns
60mL soy sauce
15mL sesame oil
15mL black vinegar
15mL Chinese cooking wine
3 garlic cloves, minced
10g fresh ginger, mnced
5g chilli flakes
60g maple syrup
50g brown sugar
20g umami flavour
Pinch of five spice
Cornflour, to thicken

Method

Pre-heat the oven to 180 C and line a large baking sheet with baking paper.

Combine all the glaze ingredients and mix well.

Taste for seasoning and adjust.

You want the glaze to be sweet, spicy and tangy. The salt (from the soy) and acid (from the vinegar) should balance the sauce in flavour.

Place the ribs on the prepared baking sheet and spoon over half of the glaze.

Place the ribs in the oven and bake for 20-25 minutes.

Brush with the remaining glaze every 10 minutes, turning the ribs over so they caramelize on both sides.

After 40 minutes, increase the temperature to 220 C and allow the ribs to caramelize.

Remove from the oven when the ribs are sticky and caramelised and serve.

Recipe provided by Miss Mi Perth