Sticky Hoisin and Sesame Lamb Ribs

Serves 4

INGREDIENTS

• 2 lamb short rib racks
• 1 tbsp grated ginger
• 2 tbsp Chinese rice wine
• 1 tsp sesame oil
• 3 tbsp hoisin sauce
• 1 tbsp honey
• 1 tsp soy sauce
• 2 tsp toasted sesame seeds

METHOD

1. Place the ribs into a large container with the ginger, rice wine, sesame oil and 2 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.
2. Preheat the oven to 170ºC. Place the racks and marinade into a large baking dish, cover tightly with foil and cook for 2 ½ hours or until very tender. Set the racks aside and allow to cool slightly.
3. Increase the temperature to 220ºC.Using a large, heavy knife, cut the racks into individual ribs. Place the ribs onto a large baking sheet covered with baking paper. Mix the remaining hoisin sauce with the honey and soy sauce and brush onto the ribs. Cook for 5 minutes or until dark and sticky.
4. Sprinkle with the sesame seeds and serve

From www.australianlamb.com.au