Ingredients
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800g lamb ribsseparated into individual pieces
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1 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp honey
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2 tbsp hoisin sauce
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1 tbsp chilli pasteor sambal
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1 tsp sesame oil
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1 garlic cloveminced
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1 thumb-sized piece gingergrated
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salt and pepper
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2 spring onionsfinely sliced
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1 red chillifinely sliced
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2 tbsp roasted peanutsroughly chopped
Directions
These lamb ribs are first air-fried until crispy, then coated in a sticky, spicy glaze and finished with roasted peanuts, spring onions, and fresh chilli. A punchy, indulgent small plate with bold flavour and satisfying crunch.
Ingredients
| 800g lamb ribs | |
| 1 tbsp soy sauce | |
| 1 tbsp rice vinegar | |
| 1 tbsp honey | |
| 2 tbsp hoisin sauce | |
| 1 tbsp chilli paste | |
| 1 tsp sesame oil | |
| 1 garlic clove | |
| 1 thumb-sized piece ginger | |
| salt and pepper | |
| 2 spring onions | |
| 1 red chilli | |
| 2 tbsp roasted peanuts |
Steps
|
1
|
Preheat the Panasonic Combi Oven NN-CD88 using the Combi Air Fry setting at 170°C. |
|
2
|
Pat the lamb ribs dry and season with salt and pepper. Arrange them in the air frying basket, placed on top of the wire rack with the enamel tray beneath to catch drips. |
|
3
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Air fry the ribs for 45–50 minutes, turning once, until the fat is rendered and the edges are crisp and golden. |
|
4
|
While the ribs are cooking, whisk together the soy sauce, rice vinegar, honey, hoisin, chilli paste, sesame oil, garlic, and ginger in a small bowl to make the glaze. |
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5
|
After 50 minutes, brush the ribs generously with the glaze and return to the oven for another 10 minutes until caramelised and sticky. |
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6
|
Transfer the ribs to a serving platter and scatter over sliced spring onions, chilli, and chopped peanuts. Serve immediately. |
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