Braised lamb ribs in miso sour plum sauce

 

Braised lamb ribs in miso sour plum sauce

Buying half a lamb direct from the farmer is economical, but come with the challenge of cooking cuts of lamb normally does not appear at the butcher. I am dealing with the end part of ribs here, there is little meat but a lot of tough tissues, a long slow cooking is required.

1. Mix 3 tbsp of dark miso, 3 tbsp of Japanese preserved sour plum paste, 5 spices powder, orange liqueur, and brown sugar to form a sour, salty and sweet marinade. Rub ribs in the marinade and keep overnight. 

 

Braised lamb ribs in miso sour plum sauce

2. Arrange ribs in a large baking dish, add a cup of water, bake at 200˚C for 15 minutes to warm up the meat, then turn down to 110˚C and cook until tender, around 3 hours, turn ribs over every half hour.