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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 2 |
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Adaptation of a Donna Hay recipe as a last minute resort to pimp up some Asian Coleslaw for dinner. Ingredients:
500 g lamb ribs |
1 tablespoon crushed ginger |
2 teaspoons crushed garlic |
2 star anise |
1 teaspoon crushed red chili |
1/4 cup brown sugar |
1/2 cup shaoxing wine |
1/4 cup oyster sauce |
1/4 teaspoon chinese five spice powder |
Directions:
1. Mix all ingredients, except for lamb.
2. Place lamb in a heavy base roasting pan with a lid. Pour sauce over.
3. Bake for two hours, turning regularly.
4. Remove lid for last half hour or to bake to your stickiness.
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