November 29, 2018
Dinner, Lunch, Main Dish,
Lamb/Mutton, Asian, Chinese, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top more
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"From our weekday newspaper The West Australian. Times are estimated and have not included resting and marinading in times."
In a medium bowl, add the oil, hoisin, soy sauce, maple syrup, garlic, ginger and five-spice powder and then season and stir to combine.
Place lamb ribs in a large snap-lock bag or glass container, add marinade and rub to coat and marinate at room temperature for 154 to 30 minutes.
Preheat a barbecue to medium heat.
Drain ribs, reserving marinade.
Add ribs and cook until browned and charred on all sides turning regularly to prevent burning, for 15 to 20 minutes or until cooked through and set aside covered with foil to rest for 5 minutes.
Heat the reserved marinade and one-third cup (80ml) water in a small saucepan over medium-low heat for 4 to 5 minutes until slightly thickened and heated through.
Serve ribs drizzled with marinade, sprinkled with chilli, spring onion and sesame seeds with Asian greens and rice on the side.
TIPS - if using riblets/single ribs, they will take about 10 to 15 minutes. Substitute marinade with a pre-made char sui marinade to save time.
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