INGREDIENTS
Lamb ribs
1.5 kg lamb ribs
150 g brown sugar
30 g five spice powder
30 g chilli powder
15 g garlic powder
15 g smoked paprika
Caramel sauce
160 g rock sugar, grated
150 ml young coconut juice
2 diced red chilies
20 ml oyster sauce
2 shallots, peeled and cut into small wedges
30 g garlic, peeled and crushed
10 g chili flakes
2 limes, juiced
40 ml fish sauce
Sea Salt to taste
Miele Accessories
METHOD
Sous vide method
- Combine lamb, brown sugar, five spice, chili powder, garlic powder and smoked paprika in a vacuum seal bag.
- Vacuum seal and allow to marinate for at least 1 hour and up to 2 days.
- Place in the steam oven and steam at 65°C for 8 hours
Pressure Steam Oven method
- Combine lamb, brown sugar, five spice, chili powder, garlic powder and smoked paprika in a vacuum seal bag.
- Vacuum seal and allow to marinate for at least 1 hour and up to 2 days.
- Remove all lamb from the bag and place all ingredients into a deep steam tray. Cover with foil and pressure steam at 120°C for 45 minutes or until the meat falls off the bone.
Caramel Sauce
- In a heavy based pot on a medium to high heat, Induction setting 7, mix rock sugar and coconut juice, bring to the boil, cool and reduce until a light caramel forms (approximately 7-8 minutes).
- Remove the pot from heat
- Add remaining ingredients to the caramel, stir until combined.
- Season with lime juice and fish sauce, to taste.
To Serve
- Once cooked, place the lamb ribs on a grilling and roasting insert placed in a universal tray.
- Pre-heat oven on Fan Grill at 200°C. Place lamb on shelf position 4 and cook for a further 10 minutes.
- Carve lamb into individual ribs.
- Arrange over a large serving platter, drizzle over the warmed sauce and serve.