Ingredients

• 1kg lamb breast riblets, cut into single ribs
• Olive oil, for serving

• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoonsfish sauce
• 2 tablespoons peanut oil
• 2 tablespoons tamarind paste
• 2 teaspoons sambal oelek
• 1 teaspoon ground coriander
• 2 small cloves garlic, chopped
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon sea salt flakes
• 2 spring onions, finely sliced
• 2 tablespoonslime juice

• 2-3 tablespoons fresh lime juice
• 1 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1½ tablespoonsfish sauce
• 1 tablespoon light soy sauce
• 1 small clove garlic, finely chopped
• 1 long red chilli, deseeded, finely chopped
• Fresh lime cheeks, to serve

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Method

1. For the marinade, combine ingredients in the chopper attachment of a stick blender and blend until combined.

2. Coat ribs in marinade and refrigerate for 1 hour or overnight.

3. For the dipping sauce, combine juice, vinegar and sugar in a bowl, stir until sugar dissolves. Add remaining ingredients. Check seasoning.

4. Preheat oven to 160°C. Place ribs on a rack over an oven tray and bake for 1½ hours or until tender, basting with marinade once during cooking. Heat remaining marinade in a small saucepan until boiling. Remove ribs from oven, brush with hot marinade and drizzle with a little olive oil to serve.

5. Serve ribs with dipping sauce to the side and fresh lime cheeks.

Why not try George's accompanying Eggplant Chutney recipe