Main Asian

Lamb ribs cooked in coconut water

Name: Lamb ribs cooked in coconut water
Yield: 4
Cuisine: /asian
Ingredients: 1/4 cup (60ml) fish sauce; 1/2 cup (110g) brown sugar; 2 tbs oyster sauce; 2 shallots, finely chopped; 2 cloves garlic, crushed; 1 tbs finely grated ginger; 6 cups (1.5 litres) coconut water; 1/2 cup (125ml) soy sauce; 2 tbs rice wine vinegar; 1 tsp chilli flakes; 1.4kg lamb ribs, cut into individual pieces; Coriander & steamed rice, to serve; 1/2 cup (125ml) rice wine vinegar; 2 tbs caster sugar; 2 carrots, peeled and thinly sliced (we used a julienne peeler); 1/2 bunch radishes, thinly sliced (we used a mandolin)

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by Shannon Bennett

Chef

Aug 20, 2018

“Sticky lamb ribs popping with Asian flavours are a no-brainer with rice” - Shannon Bennett.

1/4 cup (60ml) fish sauce
1/2 cup (110g) brown sugar
2 tbs oyster sauce
2 shallots, finely chopped
2 cloves garlic, crushed
1 tbs finely grated ginger
6 cups (1.5 litres) coconut water
1/2 cup (125ml) soy sauce
2 tbs rice wine vinegar
1 tsp chilli flakes
1.4kg lamb ribs, cut into individual pieces
Coriander & steamed rice, to serve

Pickles

1/2 cup (125ml) rice wine vinegar
2 tbs caster sugar
2 carrots, peeled and thinly sliced (we used a julienne peeler)
1/2 bunch radishes, thinly sliced (we used a mandolin)

Method

1.

Place all ingredients in a large saucepan and bring to the boil, then reduce to a simmer and cook for 45 minutes. Carefully remove ribs from the pan, transfer to a plate and loosely cover with foil.
2.

Increase heat to high and boil cooking liquor for 20 minutes or until liquid is thickened and reduced by around a third. Return ribs to pan and simmer for 10 minutes to heat through.
3.

Meanwhile, for pickles, place vinegar, ½ cup (125ml) water, sugar and 1 tsp salt flakes in a small saucepan and simmer for 1 minute or until sugar and salt have dissolved, then set aside to cool. Place vegetables in a container, pour in cooled pickling liquid and turn to coat. Leave for 10 minutes or longer if time allows.
4.

Transfer ribs and sauce to a serving platter, scatter with coriander and serve with drained pickles and steamed rice.