• (Andy and Ben Eat Australia, Food Network)

Heres another pretty simple recipe for you. Trust me, its worth it - my mates still beg for me to make these at every dinner party.






Skill level

Average: 3.4 (120 votes)


  • 1.5 kg lamb ribs with the cap removed


  • ½ bunch coriander stalks and roots, rinsed well and coarsely chopped
  • 1 thumb size piece of ginger, peeled and coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 long red chilli, finely sliced
  • 125 ml (½ cup) sweet soy sauce (kecap manis)
  • 1 tbsp fish sauce
  • juice and zest of 1 orange
  • 4 star anise, broken
  • Cracked black pepper, to taste

Cook's notes

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.


For the marinade, place all the ingredients in a large bowl. Stir to combine well then have a taste. You’re looking for the sweet, to be cut by the fish sauce, the perfume of the orange and then pops of all through other ingredients. Adjust to taste if necessary.

Add the lamb ribs and smother them in the marinade. Cover and refrigerate for at least 2 hours or overnight if possible.

Preheat the oven to 150˚C.

Place the lamb ribs in a large roasting pan and roast, uncovered for 2½ -3 hours or until the meat falls off the bone.