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Lamb ribs with miso, chilli and dark ale

Miso, made from fermented soybeans, is often used in Japanese cooking.
Marina Oliphant
8
15M
1H 20M
1H 35M

Here, it takes on new flavours with rich dark ale and hot chilli.

Ingredients

Method

1.

Preheat oven 180ºC. Put ribs, miso, chilli powder and salt in a large baking dish, tossing to coat. Drizzle over treacle, vinegar and ale. Cover with a layer of baking paper, followed by a layer of foil, sealing tightly to enclose. Bake for 1 hour.

2.

Uncover ribs, skim off excess fat and cook for further 20 minutes or until crispy.

3.

Arrange ribs on a serving platter and serve with radish and cucumber on the side. 

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