Sticky Asian lamb ribs

No need for serviettes, it’s finger-licking good.


⅓ cup (80ml) hoisin sauce
⅓ cup (80ml) honey
⅓ cup (80ml) soy sauce
Grated peel of 1 lime
800g-1kg individual lamb riblets
Sliced spring onion, chopped
Chilli, for serving
Fresh coriander, for serving


  • Preheat oven to 190°C.
  • Combine hoisin sauce, honey, soy sauce and lime and pour over ribs. Mix to coat ribs thoroughly.
  • Marinate for about 20-30 minutes.
  • Roast for about 30-35 minutes or until crisp and well browned.
  • Serve sprinkled with spring onion, chilli and coriander.

Recipe source: