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Sticky Lamb Spare Ribs

  • 10 Minutes
  • 30 Minutes
  • 4-6
Sticky Lamb Spare Ribs

Sweet, savoury and sticky. Lamb's ribs are an economical purchase, perfect for a flatter's meal, family night, or for cooking on the BBQ in summer. This marinade, made from pantry staples, can be jazzed up with additional spices such as Chinese 5-Spice or garlic. Using different soy sauces - Indonesian sweet soy sauce, Chinese, or Japanese, sugars or tomato sauces will create your bespoke flavour profile.


  • 1 kilogram lamb ribs, trimmed of excess fat
  • 1/3 cup tomato sauce
  • 1/3 cup soy sauce ( see intro)
  • 1/3 cup brown sugar
  • 1 teaspoon ground ginger


  1. Preheat the oven to 180 degrees Celsius and place the oven rack into the centre. Line a shallow-sided baking tray with baking paper.
  2. Place the fat-trimmed lamb ribs into a plastic bag or arrange them in a dish large enough to coat in the marinade.
  3. Mix the remaining ingredients and pour over the lamb ribs. If in a bag, massage to cover the ribs well. If in a dish, turn the lamb ribs to coat evenly. (At this stage you can refrigerate the ribs overnight if wished) Place the lamb ribs bone-side down on the baking paper-lined tray.
  4. Bake in the preheated oven for 30 minutes for medium-cooked. For crispier ribs, cook a further 8-10 minutes but be careful not to burn the ribs with the sweet marinade. Serve scattered with cashew nuts and chopped spring onions.

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