Saltbush and Pepperberry Lamb Ribs with Green Tomato Hot Sauce

by Oliver Hagen September 27, 2020 2 min read

Saltbush and Pepperberry Lamb Ribs with Green Tomato Hot Sauce

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Serves 4 | 2 hour 

Mabu Mabu is a Torres Strait Islander owned and run café, catering and food business with an emphasis on using fresh, seasonal and native ingredients to create beautiful dishes that bring people together. Nornie Bero is the head chef and business owner. A Meriam woman of the Komet Tribe, Bero is originally from Mer Island in the Torres Strait, and grew up on the Islands. She has since been a professional chef for over 20 years working across Melbourne and London’s restaurant and café scene. As a chef, Nornie’s style of cooking is all about generosity and flavour. She has been creating dishes using native ingredients for much of her career, and is currently on a mission to make Indigenous herbs, spices, vegetables and fruits part of everyone's kitchen pantry.

Mabu Mabu is a term from the Torres Strait that means 'help yourself’. Traditionally, a Mabu Mabu is a banquet, shared table or big family meal that we put out for family gatherings, weddings, funerals, and tombstone openings. It's how we like to enjoy food on the islands: surrounded by the people we love. When the food is ready, we say ‘Mabu Mabu’ and everyone goes in!


From Hagen’s:

2kg of lamb ribs
1 tbsp of Mabu Mabu Saltbush
2 tbsp of Mabu Mabu Pepperberry (ground)
Mount Zero Pink Lake Salt
Mount Zero Olive Oil

From the pantry:

2 tbsp of Malt Extract
Half a head of cauliflower
500g of green beans

To Serve: 

Mabu Mabu Green Tomato Hot Sauce 


1. In a bowl, place lamb ribs with salt, saltbush, ground pepperberry and malt extract. Do not mix! Simply drizzle the malt extract over the ribs. Cover and marinate in the fridge for two hours.
2. Preheat oven to 180. Take ribs out of the fridge and mix the marinade through the ribs to ensure they are all coated.
3. Line a baking tray with baking paper, then place ribs on the tray and cover in foil.
4. Cook at 180 in the oven for one hour, then uncover and cook for a further 10 minutes to give them colour.
5. To serve with the ribs, separate the cauliflower into florets, sprinkle over Mabu Mabu Desert Herb Seasoning and oil and bake in the oven on 180 for 30 minutes or until cooked and golden.
6. Blanche the green beans in boiling water for 2 minutes only (to keep them crunchy), sprinkle over some sea salt flakes.
7. Serve the lamb ribs with sides of roasted cauliflower and green beans with Mabu Mabu Green Tomato Hot Sauce.

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