INGREDIENTS
Lamb
4 kg lamb ribs (kept whole), trimmed
Master stock
10mls sesame oil
3 garlic cloves, crushed
1.5cm piece ginger, thickly sliced
½ bunch coriander, roots and stems
6 green onions (shallots), trimmed, chopped
3 Star anise
1 cinnamon quill
200mls Shaoxing wine
½ cup brown sugar
3/4 cup light soy sauce
3 litres cold water
Pickled vegetables
1 cup apple cider vinegar
1 cup water
1 tbsp sugar
2 tbsp salt
½ tsp peppercorns
½ tsp coriander seeds
1 cup thinly sliced vegetables (e.g. carrots, red onion, cucumber, watermelon radish)
Sweet and sour sauce
2 cups sugar
2 tbsp lime juice
100mls Shaoxing wine
2 tbsp Chinese black vinegar
100mls soy sauce
2 tbsp tamarind puree
175g fish sauce
1 tsp chilli flakes
1 long red chili, finely chopped
3 cloves garlic, crushed
3cm piece ginger, grated
1 lemongrass stalk, finely chopped, white part only
1 ½ tbsp ground cumin
To Serve
Steamed Chinese broccoli
Finely sliced green shallots and red chili
METHOD
1. For the master stock: Heat a wok or stockpot over high heat. Add sesame oil, followed by garlic, ginger, coriander, green onions, star anise and cinnamon quills. Stir to combine. Deglaze wok or pot Shaoxing wine. Add brown sugar, stir to combine. Add soy sauce and water. Reduce heat to a gentle simmer and cook for 25 minutes to allow flavors to infuse.
2. For the pickled vegetables: Place vinegar, water, sugar and salt in a saucepan. Bring to the boil and stir until sugar and salt have dissolved. Add peppercorns and coriander seeds. Place vegetables in sterilized jars. Pour liquid over vegetables. Set aside to cool at room temperature before refrigerating.
3. Pre-heat oven to 150°C. Place lamb ribs in baking dishes, meat side down. Pour over master stock. Cover with baking paper and foil, place in oven and cook for 2 ½-3 hours. Remove from oven, place ribs on a chopping board, allowing them to cool slightly. Cut racks into individual ribs. Strain master stock and reserve for future use.
4. For the sweet and sour sauce: Place sugar, lime juice and ¼ cup water into a medium saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 15-20 minutes or until mixture turns into a rich caramel color. Add Chinkiang vinegar, soy sauce, tamarind and fish sauce. Add chili flakes, chili, garlic, ginger, lemongrass and cumin. Bring to the boil, reduce heat, cook for 5 minutes or until sauce thickens slightly. Remove from heat, set aside.
5. Heat a wok or frying pan over high heat. Add the ribs and pour over a liberal amount of sweet and sour sauce to coat. Toss ribs in sauce and heat through.
6. Serve on a bed of steamed Chinese broccoli and with pickled vegetables, and extra sauce if desired.
Note: Master stock, pickled vegetables and sweet and sour sauce can be prepared in advance. Refrigerate until required. Strain the remaining master stock after use, refrigerate or freeze for further uses.