Red Spice Road's Lamb Ribs

Years ago, back when I was living in Australia, Miss XS and I went to Red Spice Road, one of the hottest 'it' restaurants of that year. Melbourne has a big Asian population, and likely because of its close proximity to many Southeast Asian countries, a lot of Asian ingredients have been adopted there. When we were there, Asian-Australian fusion was enjoying a surge in popularity, with restaurants like Chin Chin and Red Spice Road commandeering long waiting times. 

Many of these places play on traditional Southeast Asian spices and condiments, and combines the zippy profile of Asian spices in classical Western cooking, bringing established dishes toward a modern direction. It was lovely, to say the least. 

We were enchanted by these lamb ribs, even Miss XS, who thinks most lamb dishes are too overpowering, loved the dish. We kept telling ourselves we'll be back, but like most things in life, things don't work out quite like planned. Years passed, and one day and another continent away, while browsing at the new library in Vivocity, I serendipitously came across this Red Spice Road Cookbook. What luck! I spent the last few months intermittently cooking my way through the recipes, until I at last plucked up the courage to attempt these lamb ribs. They're one of the most expensive cuts that I've handled, I had a bit of a sticker shock when I reached the cashier. But these were indeed as incredible as I'd remembered them. The soy-flavoured gravy was simply incredible, and was perfect when drizzled over rice. 

Red Spice Road's Lamb Ribs 
Adapted from The Red Spice Road Cookbook 
I don't usually post recipes up after just one attempt, but this recipe was simply quite irresistible. For people who don't take lamb, I should think that this would work great with pork as well, perhaps in a meaty cut like pork shoulders. 

INGREDIENTS
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Lamb
1kg lamb ribs
150ml light soy sauce 
100ml sweet soy sauce
650ml chicken stock
150ml water
5 cloves garlic, peeled and chopped roughly
2cm ginger, peeled and chopped roughly

Flour Mix
125g cornflour
1/2 tbsp salt 
1 tbsp chilli powder
1 tbsp cumin seeds
1 tbsp coriander seeds

Vegetable oil for browning and deep frying

For Serving 
Pinch of chilli flakes
Pinch of salt 
1 large red chilli, sliced
1 spring onion, chopped 
1 pinch coriander leaves


STEPS
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1. Preheat oven to 180C. 
2. In a roasting tray set over a stove, heat a little oil. Add the lamb and brown the lamb on each side. 
3. Add stock and both types of soy sauce. Add garlic and ginger. Continue cooking until the mixture starts to boil. Turn off the flame, cover the roasting tray with aluminium foil and transfer to the oven. Cook for 3 1/2 hours.
4. Remove the ribs from the sauce. Let them cool separately to prevent overcooking the ribs. 
5. When ready to coat the lamb, cut the lamb into individual ribs. Combine all ingredients of the flour mix together, and coat the ribs well. 
6. In a large saucepan, heat vegetable oil until just about smoking. Add the ribs in small batches and cook for about 2 1/2 minutes. Transfer the ribs to a large bowl lined with kitchen towel. 
7. Arrange ribs on a plate. Top with chilli flakes, salt, sliced chilli, spring onion and coriander, if using.