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Cola Addicts Glazed Lamb Ribs

Submitted by on April 21, 2013 – 11:08 am47 Comments

If ever I’m in a situation where I’m forced to smile, like in company photos – I think of ribs. A rack of BBQ ribs make me smile. The glaze…aahh…the glaze! It has all the elements I want in a dish – sweet, sticky, spicy, messy, MEAT and is eaten with your hands. Utensils are overrated. We use them way too much. Plus, who the heck wants to clean them anyways?! Even the dishwasher retaliates by doing a lousy job at times. Not them forks again! 

So how did this recipe come about? After eating them addictive lamb ribs at the nearby Spicy Barbie Kitchen countless times, I just had to make something similar at home but not deep fried. Must cut down on fried foods…well, for now. As used in my previous meataaaay recipes, I decided to once again use Coke and rather than frying the ribs up, I’ve chosen the route of boiling them then blasting them in the oven until charred then caramelised. I tried doing this recipe minus the boiling part, going with the conventional way of marinating the ribs then roasting them. But it didn’t turn out as meltingly tender and at times and despite adding water during the roasting process and turning them every 20 minutes, they were way too charred for my liking and bereave me, I’m a dude who likes my meat charred. Plus, I’m not really all that conventional!

I was actually going to call this recipe : COKE ADDICTS GLAZED LAMB RIBS as I seem to be gulping this stuff down more often than one should be, but I prefer not to come up under any ‘drug rehabilitation’ or ‘drug addict’ Google results pages like I’m some cocaine addict blogging about glazed ribs. lol

tamarind glazed bbq lamb ribs

Homer wants ribs

Zee Ingredients

1 rack of lamb ribs. Get your butcher to cut out any traces of the membrane but KEEP THA FAT!!!!

The pre-roasting marinade + glaze

1/2 cup of Coke

2 tablespoons of soy sauce

2 tablespoons of Sriracha sauce (add more of you like it real hot)

4 tablespoons of brown sugar

3 crushed garlic gloves

1 tablespoon of honey

1 teaspoon black pepper

1 teaspoon salt

3 tablespoons of tamarind paste

1 tablespoon of oil

For the boil

1 sliced ginger and 4 cloves of garlic for simmering. You can just roughly slice these as they will be discarded.

Serve with…

1 red chilli for garnish

Sesame seeds

1 Lime

Zee Procedure

1. Fill a large stockpan with cold water and turn up the heat full blast. When at boiling point, reduce to a simmer.

2. Now, if you’re really not into all that fat, just grab your sharpest knife and start slashing. but don’t tell me about it. I will cry. Wash the lamb ribs, peel and roughly cut up 1 sliced ginger and 4 cloves of garlic then add them along with the meat to the pot. Cook for 45 minutes.

3. Whilst the boiling is happening, we’re gonna get to the pre-roast marinade mix. Add the Coke, soy sauce, chilli sauce, brown sugar, crushed garlic, honey, pepper, tamarind paste and oil into a large bowl and stir baby. Stir it up until it forms a slightly thick consistency. Add more tamarind if it needs to be thickened up. Set aside.

4. Check on the meat. Give it a nudge and switch positions of the racks. You will notice the fragrant aromas of the garlic and ginger – give it one big sniff and…get a ‘lamb high’. At this point I was found shakin’ my tail-feather to Brandy’s ‘Put it down’ – so whaat.

5. Once the meat has done it’s thing in the pot, carefully fetch them out and transfer into a large bowl to cool down fully

6. Add 3/4 of the sauce and set aside the rest to use as a glaze. Using you hands, rub a dub dub until all crevices of the meat is coated.

how to make tamarind lamb rib

Roast it up!

8. Preheat oven to 180C (fan forced)

9. Grab a roasting pan. Lay them ribs meat side up on top of the rack (if you have one, fine without), pour in 1/2 cup of water to keep the meat moist and cover tightly with foil for 40 minutes

10. Remove from the oven, chuck out the foil and apply the remaining marinade

11. We want to grill the ribs so we can get them to a crisp and nicely charred state. Switch your oven to grill mode and heat for approximately 5 minutes. Keep an eye on it to ensure it doesn’t burn!

You’ve been served!

Drizzle over some lime, garnish with sliced chilli and serve it with Atchara (pickled green papaya) and homeboy, you got yourself a mouth party. OK, that’s enough, bai bai now.

how to cook tamarind lamb ribsMeltingly marinated lamb ribs

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Keep eating…LIKE CRAZAAY!



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