We're not lying when we say this recipe from Southbeach has changed the rib game...
Singing with the flavours of summer, these smokey Asian lamb ribs with a fresh sesame leaf salad make for the perfect shared plate and are downright addictive!
2.5Kg lamb rib rack (cap on)
1 cup water
200g white sugar
1kg Korean chilli paste
180ml Sriracha hot sauce
35ml sherry vinegar
35ml sesame oil
10ml lime juice
5 whole sesame leaves
1 bunch mint
1 bunch coriander
25gm mesclun lettuce
25gm toasted mixed sesame seeds for sauce
5gm toasted sesame seeds for garnish
50ml creamy sesame dressing
10m lime juice for dressing
1.In a large pot, add the water, Korean chilli paste, sriracha, vinegar, honey and lime juice. Bring to the boil stirring continuously. As soon as sauce hits a rapid boil, add the sugar and the sesame seeds and turn off the heat. Stir while the sauce cools to make sure all the sugar is dissolved in the sauce. Set aside for basting.
2. Lay the lamb rib racks on a flat smoking or oven tray. Remove any membranes left on as they’ll become chewy later on.
3. Baste heavily across the fat cap and keep the rib bone facing down to the tray. Smoke at 150C for 1hr 25 mins. Refrigerate immediately so they're easier to slice.
4. Once the ribs have cooled down, break them down into individual fingers by slicing down the side of the rib bone. Be careful to use the same bone on each side so you have even sized fingers.
5. Pick the herbs and keep cool. Shred half the sesame leaves and mix through the picked herbs.
6. Mix the sesame sauce and lime juice with a pinch of salt to create our dressing.
7. Deep fry the lamb fingers for around 2 to 3 minutes or until golden brown on the rib bone.
8. Toss the warm lamb ribs through the picked herbs and shredded sesame leaves and dress lightly with our lime and sesame dressing.
9. Place a whole sesame leaf on the plate and stack the lamb fingers on top making sure to evenly distribute the herb and sesame salad.
10. Sprinkle with toasted sesame seeds and add a wedge of lime for garnish.