Preparation Time 10 minutes
Cooking Time 2 hours 35 minutes
2 Jack Purcell lamb short rib racks
1 tbsp grated ginger
2 tbsp Chinese rice wine
1 tsp sesame oil
3 tbsp hoisin sauce
1 tbsp honey
1 tsp soy sauce
2 tsp toasted sesame seeds
- Place the ribs into a large container with the ginger, rice wine, sesame oil and 2 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.
- 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.
- 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.
- Sprinkle with the sesame seeds and serve.