Sichuan lamb ribs with salted cucumber

by Oliver Hagen September 06, 2020 1 min read

Sichuan lamb ribs with salted cucumber

Serves 4 | 1.5 hour marinade 

We’re often asked “what should I cook with lamb ribs?”. The answer is Sichuan ribs, a mouth-numbing taste sensation. This Gourmet Traveller recipe is a steam first, stir fry second method that gives you succulent, juicy ribs without the need for slow cooking.


From Hagen's:

1kg lamb ribs
Mount Zero Pink Lake Salt

From the pantry:

5 tsp Sichuan peppercorns, crushed
2 tsp coriander seeds, crushed
2 tsp dried chilli flakes
2 tsp fennel seeds, crushed
2 tbsp peanut oil
2 tbsp Chinkiang vinegar*
2 tbsp light soy sauce
2 tsp brown sugar
2 spring onions, julienned

For the cucumbers:

1 large cucumber, diced in to 1cm chunks, or a punnet of baby cucumbers.
Mount Zero Pink Lake Salt

*we used an organic brown rice vinegar but Chinkiang is widely available.


1. Place the lamb ribs in a large steamer and steam over a saucepan of simmering water until tender (45-60 minutes), topping up water if necessary.

2. Meanwhile, coarsely grind spices with a mortar and pestle, add ½ tsp Mount Zero Pink lake salt and crush to combine. Set aside.

3. For salted cucumber, toss cucumber and Mount Zero Pink lake salt in a bowl until cucumber is well coated and set aside for 5-10 minutes.

4. Heat oil in a wok or large frying pan until smoking, add ribs and cook until golden (2-3 minutes). Add spices and toss to combine until fragrant, then add vinegar, soy and sugar and toss to coat ribs well (1 minute). Serve hot with salted cucumber and rice and top with spring onion.

Also in Organic Recipes

Harissa + Miso Chicken Tray Bake
Harissa + Miso Chicken Tray Bake

by Olivia McCrimmon March 05, 2021 2 min read

The perfect mid week dinner where you can set and forget! The combination of salty miso and aromatic harissa is so well-balanced and infuses a lot of flavour with very little effort. If you have time to marinate overnight that would be ideal, but 1 hour is delicious too. 
Chicken Pita by Clementine Day
Chicken Pita by Clementine Day

by Olivia McCrimmon February 26, 2021 2 min read

​Clementine Day of @somethingsiliketocook has kindly shared her recipe for Chicken Pitas. Charred chicken, roasted & pickled onion and garlicky yoghurt all wrapped up in a freshly made pita.
Crispy Skin Salmon with Fennel + Cabbage
Crispy Skin Salmon with Fennel + Cabbage

by Olivia McCrimmon February 25, 2021 2 min read

Crispy skin salmon with a zingy salad that comes together in 5 minutes. Perfect for a single meal when you’re strapped for time and impressive enough to cook for a group of friends.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid