Torello Farm’s free range, grass-fed lamb ribs baked with their own knockout sweet green chilli sauce, a splash of local apple juice and dash of soy makes for an easy midweek meal with delicious tastings of sweet, salty and sour. Very moreish indeed!

serves  3-4

900g Torello lamb ribs (about 15-18 ribs) 

sea salt

black pepper

½ cup (125ml) Torello sweet green chilli sauce

⅓ cup (80ml) Mock Orchard’s apple juice

2 tablespoons soy sauce

Pre-heat the oven to 150°C (130°C fan-forced).  Have ready a roasting tray large enough for ribs to spread in a single layer. Have ready two large sheets of aluminum foil and a sheet of baking paper, large enough to overhang the roasting tray.

Line the roasting tray with a sheet of foil with edges over hanging, then place the baking paper on top. Spread the lamb ribs in a single layer on the baking paper. Sprinkle over the salt and grinding of pepper.  Fold the sides of paper over the ribs to enclose, then place the second sheet of foil over the top. Fold along edges of the top and bottom layers of foil to seal completely, to prevent steam escaping. Place in the oven and bake for 1½ hours. While ribs are cooking combine the remaining ingredients in a small bowl.  

After 1½ hours cooking, remove the roasting dish from oven and carefully open and remove the top sheet of foil, being aware of escaping steam. Have ready a heat-proof bowl. Carefully lift the dish and tilt to allow the rendered melted fat in the base to pour into the bowl. Discard the melted fat.

Now pour the sweet chilli sauce mixture over the ribs and toss to coat.  Increase oven temperature to 180°C (160°C fan-forced). Return dish to the oven and cook for a further 30 minutes, or until the meat is tender and pulls away easily from the bones.  

Transfer the ribs to a serving platter. Serve immediately with steamed greens such as Chinese broccoli. 

Recipe by Fiona Hammond, April 2022