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.