Lamb ribs in Chinese spices
2 servings
105 minutes
Lamb ribs in Chinese spices are a gourmet dish that combines the tenderness of meat with spicy notes of Eastern seasonings. European cuisine is enriched with elements of Chinese traditions, creating a harmony of flavors. Grated ginger and garlic add depth to the marinade, while soy sauce and balsamic vinegar contribute complexity and richness. After slow cooking in a wok, the ribs become juicy and infused with aromatic spices, and the final searing gives a crispy crust. Sesame and fresh cilantro highlight the richness of flavor nuances. This dish is perfect for a cozy dinner or special occasion, revealing a palette of aromas and traditions to gourmets.
1
Wash the ribs, trim off the fat and any dried edges, if present.
2
Cut into segments one rib.
3
Prepare a marinade from grated ginger and garlic, crushed pepper (remove seeds for less heat), vinegar, soy sauce, and spices.
- Grated ginger root: 1 teaspoon
- Garlic: 2 cloves
- Chili pepper: 1 piece
- Balsamic vinegar: 1 tablespoon
- Soy sauce: 3 tablespoons
- Chinese five-spice powder: pinch
4
Marinate for about one hour.
5
Pour oil into the wok, add the ribs, lightly fry over high heat, then pour in boiling water until the meat is fully covered, but no more.
- Vegetable oil: 2 tablespoons
6
Cover the wok with a lid, reduce the heat, and simmer until the water evaporates, about 30 minutes.
7
Once the liquid evaporates, remove the lid, increase the heat, and fry the ribs until crispy.
8
Place on a plate, sprinkle with sesame and cilantro leaves.
- Sesame seeds: 1 tablespoon
- Cilantro (coriander leaves): to taste