Spiced lamb ribs with sticky glaze
These Asian-inspired ribs - with plenty of rice to soak up that sauce – taste delicious
whether they’re eaten with your ngers or with a fork.
Serves 4
Preparation time 15 minutes
Pressure cooking time 30 minutes (excluding pressure building time)
Ingredients
¼ cup sumac
¼ cup cumin
2 tsp crushed chilli akes
1 tbsp paprika
3 cloves garlic, sliced
Finely grated zest and juice of a lemon
1.6kg lamb riblets
½ cup honey
¼ cup kecap manis
Finely chopped fresh coriander, to serve
Sesame rice
4 cups cooked white rice
3 spring/green onions, nely sliced
1 tbsp sesame seeds, toasted
2 tsp sesame oil
Method
1. Combine the sumac, cumin, chilli akes, paprika, garlic, lemon zest and juice. Rub into the lamb ribs. Place into the
inner pot.
2. Close lid, select MEAT/POULTRY program in PRESSURE COOKING, set time for 30 minutes. Press START.
3. To make sesame rice combine cooked rice with spring onion, sesame seeds and sesame oil and keep warm.
4. When cooking is complete allow ribs to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining
pressure to release. Remove lid and transfer ribs to a serving platter, cover with foil to keep warm.
5. Wipe inner pot clean. Add honey and kecap manis to inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time
for 5 minutes and press START, do not close the lid. Stir until heated. Pour over the ribs and sprinkle with chopped fresh
coriander if desired. Serve with prepared Sesame rice.
Cook’s note
Pressure Cook
Set valve to “Seal”
position.
Sauté
Do not close the
lid during sauté.
45
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