BUTCHER BOY Sticky Australian Baby Lamb Ribs

  • Chuan bi 10Min
  • Thời gian nấu 12Hr, 30Min
  • Phong cách ,
  • Loại thịt
  • Phần thịt
  • Khẩu phần 2

Sticky Lamb Ribs with an Asian flavoured glaze


12 pieces Australian Lamb Ribs

40 gm Water

250 gm Sugar

3 cloves Garlic

2 stalks Lemongrass

60 gm Ginger

1 Red Chilli, deseeded

75 ml Black Vinegar

75 ml Soy Sauce

75 ml Fish Sauce

100 gm Breadcrumbs

60 gm Garlic, chopped

60 gm Butter

40 gm Parsley, chopped

1 Lime


  1. To make the glaze, combine water and sugar in pot. Once the sugar melts, add finely chopped garlic, lemongrass, ginger and red chilli.

  2. Then whisk in vinegar, soy sauce and fish sauce and reduce to a light syrup. 

  3. To make the breadcrumbs, add garlic into butter that is melted in a pan and cook until fragrant, before adding the breadcrumbs and cook until golden brown. Then place in oven for 4 minutes at 160 degrees.

  4. Marinade the lamb ribs before sealing in an airtight bag to sous-vide for 12 hours at 80°C.

  5. Remove lamb ribs from bag, apply glaze and sear for crust, before finishing off in the oven at 180°C for 1 to 2 minutes.

  6. Mix breadcrumbs with chopped parsley, place on lamb ribs and serve with lime wedge.


Recipe Tip

  • Let the lamb rest after removing from the oven. This allows the meat to relax and redistribute the juices, resulting in a more tender bite!