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.
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.
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.