Sticky Lamb Ribs

From starting to serving: 13 hours. Active time: 1 hour. Serves 4. 

How the chefs explain it: Sear the ribs, braise in lamb stock, reheat in a maple glaze then garnish with kewpie mayo, sichimi, sesame powder & lime zest & cheek.


  • 8 lamb ribs
  • 2 L lamb stock (see recipe)
  • 60ml maple syrup
  • 150g Kewpie mayonnaise 
  • 30g Sriracha
  • 2 tsp (5g) Shichimi Togarashi 
  • 2 tbsp (15g) white sesame seeds
  • 2 tsp (5g) black sesame seeds
  • 1 lime, zest
  • 4 lime cheeks
  1. Sear the lamb ribs in a hot pan on all sides until nicely brown.
  2. Bring the stock to the boil then pour over ribs in an ovenproof tray.
  3. Braise at 100०C for 12 hours. Or sous vide at 78०C for 6 hours.
  4. Leave to cool completely.
  5. Mix together kewpie and sriracha to make sriracha mayo. 
  6. Grind the sesame seeds in a spice grinder or a mortar and pestle to make a powder.
  7. Brush the ribs with maple syrup and reheat in a hot oven for 8 minutes.
  8. Coat with sriracha mayo, then shichimi, then sesame powder, then lime zest.
  9. Serve with lime cheeks.