Roasted Lamb Ribs with Dry Rub
Ingredients: red dried chilies, Sichuan peppercorns, coriander seeds, cinnamon stick, orange peel · 115 min cook time · 420kcal · ₩37,400
Ingredients
2tbsp red dried chilies, 0.5tsp Sichuan peppercorns, 0.5tsp coriander seeds, 1small piece cinnamon stick, 1small piece orange peel, 2.5tsp roasted cumin seeds, 0.5tsp roasted sesame seeds, 2tsp salt, 0.5tsp sugar, 1tsp garlic powder, 900g lamb ribs
Instructions
1. Toast the dried chilies, Sichuan peppercorns, coriander seeds, cinnamon stick, and orange peel in a wok over medium-low heat for a couple of minutes.
2. Grind the toasted spices into a fine powder, reserving a small amount with extra cumin and sesame seeds for sprinkling later.
3. Mix the remaining spice powder with salt, sugar, and garlic powder to create the dry rub.
4. Rub the seasoning all over the lamb ribs, wrap tightly in heavy-duty tin foil with the meat side down, and let marinate in the fridge overnight.
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