Lamb ribs with corn and red onion slaw

Quick. Easy. Delicious!


Cook Time: 30 minutes
Serves 2 people


  • 1 Rack of lamb ribs

  • 100 ml hoisin sauce

  • 50 ml honey

  • 1 clove garlic

  • 1 large red chilli, seeds removed

  • 2 tbsp soy sauce

  • 1 tsp paprika

  • 1 tbsp vegetable oil

  • 1 coriander seeds, toasted

  • 1 tbsp cumin seeds, toasted

  • 1 head of corn, husked and kernels cut from the cob

  • 1 small red onion, peeled and finely sliced

  • 1 red cabbage, shredded

  • 100 ml mayonnaise

  • 1 handful flat parsley leaves, coarsely chopped

  • 1 handful coriander leaves, coarsely chopped

  • 1 red chilli, finely chopped

  • 1 lemon

  • Salt and pepper


  1. For the marinade: smash the garlic, chilli and seeds using a mortar and pestle. Place the pulverised ingredients in a mixing bowl along with the paprika. Fold through the hoisin, honey, soy and oil and mix thoroughly to combine. Marinade the ribs in the paste for at least 6 hours in the refrigerator.

  2. For the slaw: combine the shredded cabbage, onion, corn kernels, parsley, coriander and chilli in a mixing bowl. Stir through enough mayonnaise to coat the ingredients, squeeze a wedge of lemon and season to taste with salt and pepper.

  3. Preheat the oven to 190⁰C. Remove the ribs from the refrigerator and after 15 minutes, place on a rack inside a roasting tray, season with salt and roast for 25 - 30 minutes. Remove from the oven and allow to rest for 5 minutes.

  4. Season with salt and lemon juice and serve with the slaw.