As Hong Kong has gone back into a semi-lockdown during this third wave of COVID19, I decided to do an online shop at Feather & Bone. While browsing their products, I found lamb ribs and I knew that I had to order some and make these sticky harissa coated ribs.
If you’ve not had lamb ribs before, they’re smaller than baby back ribs, but have just as much meat on them. They do take some time to cook, but it’ll be worth it when you take your first bite.
The other thing I am extremely happy to see back in Hong Kong is Belazu Rose Harissa paste. There is only one supermarket that I can ever find it in, and it’s been out of stock for at least six months. There was much excitement when it returned (although it has once again sold out, so let’s be glad I bought it in bulk).
These ribs go great with roasted veggies, as you can cook everything in the same tray (you’ll just need to do some shuffling around), which makes for an easy clean up.
1.2kg lamb ribs
3 tsp garlic powder
1 tsp onion powder
3 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
130g rose harissa
2 tbsp honey or agave
1 lemon, juice
1 red pepper, cut into large chunks
1 yellow pepper, cut into large chunks
2 medium sweet potatoes,peeled and cut into large chunks
2 medium carrots, peeled and cut into large chunks
200g green beans
- Mix the garlic powder, onion powder, smoked paprika, salt and pepper in a small bowl until well combined. Place the ribs in a shallow dish and rub the spice mixture into the ribs, ensuring all areas of the ribs are covered. Cover the ribs with cling film, or an air-tight lid, and place in the fridge for at least 3 hours, preferably overnight.
- Remove the ribs from the fridge and allow to come to room temperature (about 30 – 40 minutes). Preheat the oven to 160°C. Place the ribs on a rack, and place rack into a baking tray. Roast the ribs for an hour and 15 minutes. While the ribs are roasting, prepare your veggies.
- After an hour and 15 minutes, remove the tray from the oven and set the ribs aside. Place all of the vegetables into the pan, spreading them out into a single layer. Drizzle with olive oil. Place the ribs back on top, and return to the oven for another 45 minutes.
- In the meantime, combine the harissa, honey and lemon juice in a small bowl. When the ribs are done, remove the tray from the oven. Coat the ribs with the harissa paste and put back into the oven for another 10 minutes.
- Allow the rib rack to rest for 5 minutes before slicing into individual ribs and serving warm. Can feed 4 – 6 people.