Secret Succulent Lamb Spareribs

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 kg lamb spareribs (cut into individual pieces)
• 400 ml chicken stock or 400 ml vegetable stock
• 1 teaspoon chili powder
• 1 tablespoon sugar
• 8 tablespoons sherry wine or 8 tablespoons wine
• 3 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 garlic clove (finely chopped)
• 1 onion (finely chopped)
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup

Recipe

• 1 heat oil in a deep fat fryer or a wok and deep fry the ribs for 5-8 minutes in batches, until brown and crisp. drain well on kitchen paper.
• 2 mix all the sauce ingredients in a wok or pan and bring to the boil. add the ribs, cover, and simmer ( very gently) turning occasionaly for about 45minutes to an hour, until tender.
• 3 uncover, increase heat and cook a further 15-20 minutes turning every now and then. the sauce should be brown and sticky by now, if not leave a bit longer.
• 4 the last step is to caramelise the ribs further. place under a hot grill, basting with the sauce as needed or finish off on hot coals until they have a deep caramelised colour. no more tough ribs from the bbq.
• 5 serve with extra sauce on the side.