If you’re in the lean-only meat camp, walk on by. For everyone else lamb ribs might just be the best ribs you’ve ever tried. When beautifully cooked, they’re insanely moreish – slightly crispy, perfectly rendered, glazed to unctuously sticky and melt-in-the-mouth, singularly redefining ‘finger-licking good’.
When served with a piquant pickled rhubarb, a herbaceous spring slaw and crunchy polenta chips, this dish will keep your customers coming back for more – while also making good margins.
Ingredients
2 tablespoons cumin seeds
2 tablespoons fennel seeds, toasted
1 tablespoons pink peppercorns
2 teaspoons salt
Glaze
150ml balsamic vinegar
80ml pomegranate molasses
80g brown sugar
6 cloves garlic, grated
3 teaspoons Aleppo pepper
80g cold butter (this can be substituted for olive oil)
Salt to taste
Spring slaw
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Bean tendrils
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Heirloom carrots, radish, beetroots, julienned
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Radicchio hearts, torn
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Baby mint
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Lemon balm
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Pomegranate pearls
Dressing
30ml maple syrup
30g miso shiro
70ml lemons, juice and finely grated zest
1 gold shallot, peeled, roughly chopped
200ml pistachio oil
Salt flakes
White pepper
Pickled rhubarb
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1kg rhubarb
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5cm chunk ginger, chiffonade
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500ml brown rice vinegar
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3-4 dried chillies
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2 star anise
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1 stick cinnamon
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4 cloves
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60g kosher salt
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80g coconut sugar
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500ml water
Method
1. The lamb ribs
Trim any excess or unwanted fat from the lamb ribs. Mix the spices and salt, then roughly crush. Toss the spice mix with the lamb ribs to coat. Arrange the ribs on a wire rack in a roasting tin, cover tightly with baking paper and foil. Roast in a 130˚C oven for about 2-2 1/2 hours, remove the paper and foil, turn the ribs, and cook for a further 30 minutes or until the fat is rendered and beginning to golden.
2. The glaze
To make the glaze, bring all the ingredients, except the butter and salt, to a low simmer. Cook until reduced by half, then whisk in the cold butter.
3. Pickled rhubarb
Wash and trim the rhubarb, then cut into batons or smaller cross sections. In a saucepan, heat the vinegar, chilli, star anise, cinnamon, cloves, salt and sugar, stirring until the sugar and salt crystals have dissolved. Set aside to infuse for 15 minutes before adding the water. tuff the rhubarb into sterilised jars, interspersing with the ginger slices. Fill with the pickling liquid, seal and set aside until completely cooled. Refrigerate for at least 48 hours before using. Keeps for 3-4 weeks refrigerated.
4. Spring slaw
Blitz all ingredients for the dressing together until smooth. Wash all ingredients for the slaw and toss with just enough of the dressing to coat.
The ribs can be glazed in a hot oven, under a salamander or on a grill over coals. To finish, keep brushing with glaze while cooking until they reach the perfect crispy, golden finish. Serve with spring slaw, pickled rhubarb and polenta chips.
Chef's notes
Forced rhubarb is a special variety of rhubarb that is grown in the dark to encourage tender, sweeter stalks. This process, known as “forcing,” results in a more delicate and less acidic rhubarb compared to the standard variety. Because of its natural sweetness, forced rhubarb requires less sugar and prep work, making it an excellent choice if you can find it. If you’re using standard rhubarb instead, opt for thinner stalks and remove the fibrous ribs with a paring knife before pickling.
You can also experiment with different types of sugar – such as muscovado, coconut, or palm sugar – to add a caramel note to the flavour profile.
Polenta chips
450g polenta
2ltrs of water
125ml of milk
125g butter
2 tablespoons porcini powder
120g parmesan or pecorino, finely grated
Salt
In a bowl, soak the polenta in milk for at least 30 minutes. Bring the water to boil in a large pot with 2 tsp salt. Just as the water is coming to the boil, whisk in the soaked polenta in a slow, steady stream.
Reduce the heat to low and stir continuously until thickened. Stir through the butter, porcini powder and parmesan. Season to taste.
Pour the mixture into a greased half gastronome tray (ensuring desired thickness) and chill for 2+ hours until firm. Portion as desired.
To cook, baste the polenta chips with oil or melted butter. Cook to order on a grill, in the oven, in a pan or deep-fry until golden and crispy.
