- 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
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- 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
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