• Cook time: 1 hour
  • Temperature: 160 ºC
  • Serves: 6


Main Dish
  • 700 g lamb ribs
  • 1 Tbsp brown sugar
  • 1 Tbsp light soy sauce
  • 2 tsp fish sauce
  • 2 tsp oil
  • ½ tsp ground coriander
  • ¼ tsp 5-spice powder
  • ½ tsp fine shrimp paste
  • 1 clove garlic, peeled and finely-chopped
  • 1 tsp freshly-grated ginger
  • ¼ tsp salt
  • 1 spring onion, minced
  • 1 Tbsp lemon juice
  • ½ tsp dried chili flakes, optional
  • 2 tsp light soy sauce
  • 2 tsp lemon juice
  • 2 tsp fish sauce
  • 2½ tsp brown sugar
  • 1 red chili, finely-chopped, optional
  • 1 tsp minced garlic


  1. Rinse the lamb ribs well and pat dry with kitchen papers.
  2. Prepare the Marinade. Combine together all the ingredients until well-blended.
  3. Place the ribs in a plastic bag and pour the marinade over it to coat well. Seal and place in the fridge for at least 3 hours, or overnight for a more flavourful meat.
  4. Remove the lamb ribs from the fridge and leave it at room temperature for 20 minutes before cooking.
  5. Preheat the oven to 160°C (320°F).
  6. Transfer the lamb ribs with the marinade into a baking tray, with the down side up. Cover with foil and bake in the preheated oven using the bottom heat function for 45 minutes. Remove the foil. Flip the ribs and continue to bake for 15 minutes, or until the surface turns brown. While baking, baste the ribs with the juice in the baking tray to keep the meat moist.
  7. Prepare the Sauce. Mix together all the ingredients until well-blended; drizzle the sauce on top of the baked lamb ribs. Serve immediately.
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