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sticky asian lamb riblets

Sticky Asian Lamb Riblets with Wilted Greens


Lamb riblets are juicy and packed full of flavour. This recipe gives an added zing with Asian spices.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 30 mins
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1 kg lamb riblets

Sticky Sauce
½ C (125 ml) soy sauce
½ C (125 ml) Indonesian sweet Soy sauce
¼ C (60 ml) oyster sauce
2 cloves garlic, crushed
2 tsp (10 ml) finely grated fresh ginger
1 – 2 chillies, finely chopped
1 Tbsp (15 ml) sesame seeds
½ C (125 ml) coriander leaves, chopped

Wilted Greens
1 tsp (5 ml) vegetable oil
a few drops sesame oil
200 g baby bok choy
120 g mange tout (green or purple)
juice of 1 lime
4 spring onions, finely sliced diagonally

To Garnish
extra sliced chilli
coriander leaves

Preheat the oven to 200 °C.

Combine all the sticky sauce ingredients together except for the sesame seeds and coriander to create a marinade.

In a shallow dish pour over the ribs to coat well, allow to marinate for 30 minutes, tossing them every so often.

Remove the riblets, but reserve the marinade. Place onto a roasting rack and roast for 25 – 30 minutes until crispy and the fat has rendered.
Meanwhile, pour the marinade in a small pot and bring to the boil, then gently simmer for 5 – 10 minutes until reduced by one third.
Toss the hot cooked ribs, sesame seeds and chopped coriander together with the reduced sauce until ribs are well coated.

Heat the vegetable oil and a few drops of sesame oil in a frying pan and fry the bok choy and mange tout for no more than a minute. Remove from the heat and add the lime juice.

Serve the sticky riblets with stir fried greens and garnish with sliced chilli and spring onion.

Foodie Fact: Bok choy is a variety of Chinese cabbage. This superfood is packed full of Vitamin A, Vitamin C and calcium.