Sticky Hoisin Ribs with Asian Slaw
Flavour and Protein Packed Recipe
Ingredients
700g Quality Mark lamb ribsi
1/4 cup hoisin sauce
1/4 cup oyster sauce
2 Tbsp brown sugar
2 tsp grated fresh ginger
1 crushed garlic clove
1/4 red cabbage
finely sliced2 carrots
grated4 spring onions
finely sliced3 handfuls mung bean sprouts
1 handful fresh coriander
2 Tbsp sesame seeds
toasted2 Tbsp soy sauce
1 Tbsp lime juice
2 tsp brown sugar
2 tsp sesame oil
1 tsp wasabi paste
1 tsp nigella seeds
Method
Preheat the oven to 200°C.
Place the lamb ribs in a large baking dish.
Mix together the hoisin sauce, oyster sauce, sugar, ginger, garlic and 1/2 cup water.
Pour over the ribs and toss well to coat.
Cover with baking paper and foil, seal well and place in the oven.
Cook for 1 hour.
Remove ribs from the oven and uncover.
Return to the oven and cook for a further 20 minutes until dark and crispy, turning halfway through cooking.
Place the cabbage, carrots, spring onions, sprouts, coriander and sesame seeds in a large bowl.
Combine the soy sauce, lime juice, brown sugar, sesame oil and wasabi in a small screwtop jar and shake well.
Drizzle over enough dressing to moisten the salad and toss well.
Sprinkle with nigella seeds or black seasame seeds.
Serve the lamb ribs with the Asian slaw.
