I’ve served them with pa muchim, a spring onion salad which is a refreshing side dish to the slightly greasy and sticky lamb ribs.
This is inspired by beef kalbi, a marinated aromatic beef rib dish grilled on charcoals. I use elements of the kalbi marinade to which I add some Korean chili powder and paste to and applied it to the lamb ribs.
- 1 kg lamb ribs, excess fat trimmed and cut into individual riblets
- vegetable oil, for grilling
- roasted black and white sesame seeds, to serve
- 125 ml (½ cup) soy sauce
- 55 g (¼ cup firmly packed) brown sugar
- 90 g (¼ cup) honey
- 3 tbsp sesame oil
- 1 tbsp fine gochugaru (Korean chili powder)
- 1½ tbsp gochujang (Korean fermented chili paste)
- 6 large garlic cloves
- 3-cm piece ginger, peeled and quartered
- 1 onion, quartered
- 1 nashi pear, peeled and quartered
- ½ tsp ground black pepper
- 4-6 spring onions
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1½ tsp coarse gochugaru (Korean chili powder)
- 1 tbsp apple cider vinegar
- 1 tsp caster sugar
- ½ tsp minced garlic
- pinch of salt (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe needs to be started one day in advance.
- For the marinade, place all the ingredients in a food processor with 125 ml (½ cup) water and blitz into a smooth loose paste.
- Place the lamb ribs in a large bowl, pour over the marinade and use your hands to massage into the ribs well. Cover and refrigerate overnight.
- Heat a charcoal barbecue or a chargrill pan over high heat until and grease with a little oil.
- Drain the riblets, reserving the marinade. Place the riblets on the grill and cook for 2 -3 minutes on each side, brushing both sides with the marinade as they cook. Turn once more for 30 seconds to finish cooking the marinade and remove from the heat. Allow to rest for 5 minutes.
- Meanwhile, for the pa muchim, cut the spring onions into 15 cm batons. Cut the batons in half lengthwise then slice into long thin strips. Soak in cold water for 10 minutes. Drain the spring onions well and place in a bowl with the remaining ingredients and mix well until the sugar has dissolved. Taste and season with salt if required.
- Sprinkle the lamb riblets with sesame seeds and serve immediately with the pa muchim.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.