If you love great ribs then you will go crazy for our sticky Chinese BBQ lamb ribs marinated in our spiced plum and damson jam.

Serves 4
Prep Time 15 Minutes
Cooking Time 25 Minutes

INGREDIENTS
800g cherry valley lamb ribs
1 tbsp vegetable oil
125 ml hoisin sauce
60ml salt-reduced soy sauce
3 tbsp Dundarave spiced Plum and Damson jam
2 garlic cloves, crushed
4cm piece ginger, finely grated
1 tsp Chinese 5 spice powder

To serve
Sliced red chilli
Green onions
Sesame seeds
Mixed lettuce
Jasmine rice

METHOD
1, In medium bowl add the oil, hoisin, soy sauce, Dundarave plum and damson jam, garlic, ginger and 5 spice powder. Season and stir to combine. Place the lamb ribs in a large snap lock bag or glass container, add the marinade and rub to coat. Marinate at room temperature for 30 minutes.
2, Preheat a barbecue or char-grill pan to medium heat. Drain ribs, reserving marinade. Add the ribs and cook until browned and charred on all sides, turning regularly to prevent burning, for 15 to 20 minutes, or until cooked through. Set aside covered with foil to rest for 5 minutes.
3, Heat the reserved marinade and 1/3 cup (80ml) water in a small saucepan over medium-low heat for 4 to 5 minutes until slightly thickened and heated through.
Serve ribs drizzled with marinade, sprinkled with chilli, green onions and sesame seeds with Asian greens and rice on the side.