Ingredients
2 rounded tbsp honey
8 tbsp light soy sauce
2 flat tbsp Sriracha hot sauce
2 tbsp distilled vinegar
2 flat tbsp brown sugar
6 large cloves garlic, roughly chopped
1 kg Dandaragan Organic Lamb
2 tbsp fresh coriander, finely chopped
1 tbsp white sesame seeds
salt
Cucumber Salad
1 tbsp distilled vinegar
4 tbsp light soy sauce
2 tbsp sesame oil
2 flat tsp brown sugar
2 flat tsp chilli flakes in chilli oil
4 small cloves garlic, finely chopped
400g cucumber, thinly sliced
50g red onion, finely sliced
Method
Make the marinade for the ribs by mixing honey, soy sauce, Sriracha, vinegar, sugar and garlic in a medium bowl. Put the ribs in a large bowl and pour half the marinade on top, coat the ribs well with the marinade. Cover the ribs and leave on the bench for one hour to marinate and come to room temperature. Cover the leftover marinade and save for later.
Make the cucumber salad by mixing all the ingredients except for the cucumber and onion in a medium bowl then toss through the cucumber and onion. Cover and put in the fridge.
Preheat the oven to 150 degrees Celsius using the top and bottom element mode. Place the marinated ribs on a baking tray lined with baking paper. Cover the tray tightly with a couple of layers of foil. Put in the oven on the middle shelf for 1 hour. Turn ribs over and cook for 45 minutes. Remove the tray from the oven and discard the foil.
Switch the oven to grill mode on a high temperature. Transfer the ribs onto a new tray with fresh baking paper. Baste the ribs with half of the leftover marinade and put the tray under the grill for 5 minutes until they caramelise. Turn the ribs over and baste the ribs with the rest of the marinade. Put back in the oven for another 5 minutes until they caramelise. Take the ribs out one more time. Turn the ribs so the fat layer is now facing upwards, stack side by side to help them stay upright. Lightly sprinkle the fat layer with salt then put the tray back in the oven for 5 minutes or until the fat has rendered. Remove from the oven and sprinkle ribs with coriander and sesames seeds. Season with salt. Serve hot ribs with cucumber salad.
