- 800g Lamb ribs
- 150g Brown sugar
- 30g Five spice
- 30g Chilli powder
- 15g Garlic powder
- 15g Smoked paprika
- 100ml Honey
- 50ml Gouchochang
- 1 Lime Juiced
- 1g Toasted sesame seeds, white and black
- 5 Spring onions, finely sliced
- Add lamb, brown sugar, 5 spice, chilli powder, garlic powder and smoked paprika to a bowl and allow to infuse ideally overnight or at least 1 hour.
- Preheat your oven to 100*. Add your lamb ribs and slow cook for 4 hours.
- Over a medium heat bring the honey, 1 juiced lime and gouchochang to the heat and reduce by half to glaze your ribs.
- Toasted sesame seeds to garnish.
