Lamb ribs are growing in popularity as an alternative to the classic pork ribs. They lend themselves well as a match with Asian flavours such as KNORR Japanese Teriyaki Sauce and KNORR Thai Chilli Jam.



  1. Lamb Ribs

    • Combine KNORR Japanese Teriyaki Sauce with KNORR Thai Chilli Jam and pour over lamb ribs. Marinate for 1 hour. 
    • Drain the ribs. Sous vide at 56 degree Celsius for 18 hours.
  2. Glaze

    • Once the ribs are cooked sous vide, drain juices from the bag into a pan and reduce for 5 minutes. 
    • Brush ribs with the reduced glaze. Char-grill until golden brown.
  3. To Serve

    • Divide the ribs into portions. Scatter with green onion and serve with charred lemon wedges, and a radish and cucumber salad.
  4. Tip

    • If preferred, ribs can be finished in the combi oven after sous vide, rather than on the char-grill. Cook at 180 degree Celsius for 15 minutes. Baste a couple of times during cooking.