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Food Network SA

Lamb Ribs with Hot and Spicy Sauce

Key info

  • Difficulty
    › Intermediate
  • Prep time
    › 1/4 hr
  • Cook time
    › 20 min
  • Serves
    › 2-4


 200g lamb ribs

 cornflour to dust


To make the stewing broth:

 3 star anise

 1 cinnamon stick

 8 slices of dried liquorice

 1 1⁄2 tsp Chinese five spice

 3 cloves garlic

 5cm ginger thinly sliced

 2 tbsp Shaoxing wine (Chinese wine)

 2 spring onions cut into thirds

 a pinch sugar

 enough water to cover the ribs


For the dressing:

 2tbsp Sichuan chilli (see recipe below)

 1tsp white wine vinegar

 1tsp minced garlic

 4 spring onions cut into slices

 1⁄2 tsp sesame oil

 1⁄2 tsp sugar

 1tbsp water

 salt and sichuan peppercorns to taste


To garnish

 1 fresh red chilli thinly sliced

 1spring onion 



 4tbsp chilli flakes

 200ml sunflower or ground nut oil

 2tbsp crushed Sichuan peppercorns

 120ml chicken stock

 2 tsp tian mian jiang ( if difficult to get hoisin sauce could be a substitute)

 2 tsp tomato puree

 salt and sugar to taste

 1tsp white wine vinegar


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