Name: Spiced lamb ribs with sticky glaze
Yield: 4
Ingredients: Spiced lamb ribs with sticky glaze; ¼ cup sumac; ¼ cup cumin; 2 tsp crushed chilli flakes; 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, finely sliced; 1 tbsp sesame seeds, toasted; 2 tsp sesame oil

These Asian-inspired ribs - with plenty of rice to soak up that sauce – taste delicious whether they’re eaten with your fingers or with a fork.

Servings 4, Preparation time 15 minutes, Cooking time: Pressure Cooking time: 30 minutes (excluding pressure building time)

Main courses

All-in-one Multi Cooker

Ingredients

Spiced lamb ribs with sticky glaze
¼ cup sumac
¼ cup cumin
2 tsp crushed chilli flakes
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, finely sliced
1 tbsp sesame seeds, toasted
2 tsp sesame oil

Directions

1. Combine the sumac, cumin, chilli flakes, 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.
Chef’s tip: Pressure Cook: Set valve to “Seal” position. Sauté: Do not close the lid during sauté.