Indulge in the irresistible delight of sticky balsamic glazed ribs. Effortlessly prepared, these ribs are a treasure trove of meaty succulence. Glazed in a rich medley of Giusti balsamic vinegar, spicy nduja, smoky paprika, and the alluring sweetness of honey, these lamb ribs are the ultimate culinary masterpiece. 

Serves 4-6

1.2 kg lamb ribs, separated into single ribs 
A few sprigs of parsley

2 cloves garlic, crushed
2 tbsp Callipo nduja
½ tsp La Chinata hot smoked paprika
2 tbsp Giusti balsamic vinegar
1 tbsp extra virgin olive oil (EVO)
½ tsp Sal de Añana Spring salt  
½ tsp freshly ground black pepper

Sticky balsamic glaze:
2 tbsp Opito Bay raw bush honey
4 tbsp Giusti balsamic vinegar
1 tbsp Talatta colatura

Put all the marinade ingredients in a small bowl and mix to combine. Smear marinade over the lamb ribs and then put the ribs into a large ceramic dish, in a single layer. Cover ribs with baking paper then cover dish with foil and set aside to marinate at room temperature for half an hour.

Preheat oven to 160°C (140°C fan bake). Bake the ribs, covered with foil, for 1.5 hours, turning halfway through. Transfer ribs to a large, low-sided oven tray, lined with baking paper, discarding the fatty juices from the first baking dish. Increase the oven temperature to 180°C (160°C fan bake).

Mix together the glaze ingredients in a small pot set over medium heat. Simmer for 1 minute to melt the honey and combine into a sticky glaze. Brush the glaze onto the lamb ribs and return to the oven for 5-10 minutes or until caramelised and sticky. Garnish with parsley.

Recipe by Julie Le Clerc



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