Ingredients
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800g lamb ribsseparated into individual pieces
-
1 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp honey
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2 tbsp hoisin sauce
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1 tbsp chilli pasteor sambal
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1 tsp sesame oil
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1 garlic cloveminced
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1 thumb-sized piece gingergrated
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salt and pepper
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2 spring onionsfinely sliced
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1 red chillifinely sliced
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2 tbsp roasted peanutsroughly chopped
Directions
These lamb ribs are first air-fried until crispy, then coated in a sticky, spicy glaze and finished with roasted peanuts, spring onions, and fresh chilli. A punchy, indulgent small plate with bold flavour and satisfying crunch.
Ingredients
| 800g lamb ribs | |
| 1 tbsp soy sauce | |
| 1 tbsp rice vinegar | |
| 1 tbsp honey | |
| 2 tbsp hoisin sauce | |
| 1 tbsp chilli paste | |
| 1 tsp sesame oil | |
| 1 garlic clove | |
| 1 thumb-sized piece ginger | |
| salt and pepper | |
| 2 spring onions | |
| 1 red chilli | |
| 2 tbsp roasted peanuts |
Steps
|
1
|
Preheat the Panasonic Combi Oven using the Combi Air Fry setting at 170°C. |
|
2
|
Pat the lamb ribs dry and season with salt and pepper. Arrange them on the wire rack with the enamel tray beneath to catch drips. |
|
3
|
Cook the ribs for 45–50 minutes, turning once, until the fat is rendered and the edges are crisp and golden. |
|
4
|
While the ribs are cooking, whisk together the soy sauce, rice vinegar, honey, hoisin, chilli paste, sesame oil, garlic, and ginger in a small bowl to make the glaze. |
|
5
|
After 50 minutes, brush the ribs generously with the glaze and return to the oven for another 10 minutes until caramelised and sticky. |
|
6
|
Transfer the ribs to a serving platter and scatter over sliced spring onions, chilli, and chopped peanuts. Serve immediately. |
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