Name: Nadiya's insane BBQ lamb ribs recipe! | Nadiya's Party Feasts - BBC
Uploaded: 2020-03-26T06:10:40.000Z
Duration: 4 min 36 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

My sticky lamb ribs are my family's all-time favourite.

As soon as I start thinking about making lamb ribs,

they're easy to make and even easier to eat.

I start by adding one kilogram of ribs to a pan of water.

I like using lamb ribs because they are lovely and tender

A lot of the cooking will happen in the pan,

and then when I've got the glaze on, they'll be in the oven,

Bring to the boil, then simmer for 45 to 50 minutes.

So while the lamb ribs boil, I'm going to get started

Heat 10g of soft light brown sugar with two tablespoons of honey.

So I just want to cook that until it just starts to bubble

and the sugar has dissolved and it's going to start becoming

Then put in three tablespoons of Worcester sauce,

three of soy sauce and the same amount of balsamic vinegar.

Sometimes you can just throw your entire contents

of your cupboard into a recipe and it just works out.

Remove from the heat and stir in garlic powder,

ginger powder, ground coriander and chilli flakes.

Those spices, as soon as they hit that hot caramel,

they're going to start infusing, so what you don't want to do

is have it on the heat and burn it, so take it off,

add your spices and now, like, that smell...

As it's cooling, it's starting to stick to the side of the pan.

all they need is that lovely sticky glaze.

So I've got my tray and I've lined it with some paper,

because as much as I love the sticky glaze,

They're looking a little bit sad at the moment, aren't they?

They are going to get so dressed up for this party,

Then cook in the oven at 200 degrees for about ten minutes

The lamb ribs are lovely and soft, from simmering away in the water

and now, because they've been in the oven,

Not looking so boring any more, are they?

Right now, the kids would be all over this.

They're like, "Oh, can we just eat it? It's cooked, right?

"This is going to taste even better in ten minutes."

So whenever I make ribs, I always, always make more than I need

because I have to account for the fact that little fingers

are going to eat some before they even make it to the party,

and I have to account for the five that I will eat before the party,

and then it's about feeding the guests, so lots and lots.

Pop the ribs back in the oven for another ten minutes,

And for the garnish, finely chop two large spring onions.

I like to cut them on the wonk, a little bit slanted.

I think that makes them look a little bit prettier.

And then I'm going to chop up a big red chilli.

And then I've got some fresh coriander, as if those ribs

Just to finish it off, I'm going to sprinkle it

with some sesame seeds and then I'm going to do some spring onion...

You better get here because these are going to disappear fast.