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Sticky hoisin and sesame lamb ribs

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2 (550-700g Each) Lamb Short Rib Racks*
1 tbsp Grated Ginger
1 tsp Sesame Oil
3 tbsp Hoisin Sauce
1 tbsp Honey
1 tsp Soy Sauce
2 tsp Toasted Sesame Seeds


1 Place the ribs into a large container with the ginger, sesame oil and 2 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.
2 Preheat the oven to 170ºc. Place the racks and marinade into a large baking dish, cover tightly with foil and cook for 2 ½ hours or until very tender. Set the racks aside and allow to cool slightly.
3 Increase the temperature to 220ºc.Using a large, heavy knife, cut the racks into individual ribs. Place the ribs onto a large baking sheet covered with baking paper. Mix the remaining hoisin sauce with the honey and soy sauce and brush onto the ribs. Cook for 5 minutes or until dark and sticky.
4 Sprinkle with the sesame seeds and serve.


1 Also known as lamb breast. Have your butcher bone it across ways so you can easily cut the rack into individual ribs.