Red Spice Road Lamb Ribs Recipe

Lamb ribs with chilli, cumin and coriander

Finger lickin’ good lamb ribs

This is quite an ambitious dish for a Easter Dinner. Firstly, I wasn’t aware that EVERYTHING closes on a Good Friday here (that’s after living in Australia for close to 6 years). That even includes the supermarket like COLES. Lamb ribs is not something you can get off from any supermarket ( I wonder if they even  sell it at all!).So,I almost give this dish a miss until I’ve got a brilliant idea! The butcher across the pharmacy. A special shout to the butcher across the pharmacy.If it wasn’t for them, the dish would not have been possible. You’ll be amazed how far you can go being a trusted community legal ‘drug dealer’. The butcher actually brought out a whole lamb and cut the specific part of the ribs just for me ( sweet right!). Second, this dish takes about 5 hours to from preparation to serving. Why did I even bring this to myself ?  Well,it’s all worth it in the end although it didn’t look exactly like the ones you see in the picture above (that’s taken in the Red Spice Road restaurant).


Serves 4 as part of a shared meal

Flour mix

250g (8oz) cornflour

1 tbsp salt

2 tbsp chilli powder

2 tbsp cumin seeds,ground slightly

2 tbsp coriander seeds, ground slightly

1 tbsp garlic powder


1kg (2lb) lamb ribs (roughly 2 racks)

200ml (6fl oz) light soy sauce

100mg (31/2fl oz) sweet soy sauce

800ml (30kl oz) chicken stock

5 cloves garlic,peeled and chopped roughly

2cm (1in) piece ginger,chopped roughly

1L (32fl oz) vegetable oil

pinch of chilli flakes

pinch of salt

1 large red chilli,sliced

1 spring onion,chopped

1 pinch coriander leaves


1. Preheat oven to 180C (350 F/Gas Mark 4).

2. To make the flour mix,combine all ingredients in a bowl and set aside.

3. Heat a little oil in a pan large enough to fit the ribs, Brown the ribs on each side.

4. Place the ribs in a deep-sided baking dish.Ideally, the ribs should fit snugly.Pour over both types of soy sauce and the stock.

5. Add the garlic and ginger,cover the pan with foil and cook in oven for 3.5 hours.

6. Remove the ribs from the cooking liquid and set aside until cool enough to refrigerate.

7. When required,cut into individual ribs and toss in the flour mix.

8. Heat the oil in a large wok or saucepan until just about smoking,add ribs and cook,in batches, for 2.5 minutes. Drain the ribs in a bowl lined with paper towels.

9. Serve ribs sprinkled with chilli flakes,salt,chilli,spring onion and coriander.


If you can’t find lamb ribs, you can substitute with pork or beef ribs. My lamb ribs turned out to be really dark in colour and the coating didn’t stick well. I think it perhaps I didn’t allow (or should I say didn’t have the time!) to allow it to cool and refrigerate. Perhaps you can do step 1-6 the night before. Also, I might use egg white to coat the ribs before tossing in the flour mix so that the mix can stick better. Last but not last tips,persevere!!

Tips from reader, Jeff: 

From 3Kg of lamb ribs I trimmed 500g of fat. When simmer and chilled I removed another 500g of that hardens at the top of the pot. You could market it as the 33% fat free rib recipe

Leave me a comment when you try this recipe!

4 Responses to “Red Spice Road Lamb Ribs Recipe”
  1. Ian says:

    Must be different in where I am. I regularly buy lamb ribs from our local Coles, Safeway and even IGA. I live in Dandenong so maybe it is because of the diverse migrant population we have in the area (African, Asian and sub-continent migrants are very common now).
    I will try your recipe next time. I think you might be able to do the whole recipe in a wok if you cut them in to individual ribs (this is what I do with pork ribs sweet and sour) first.

    • foodloca says:

      Hey Ian! Thanks for the tips. Yes,I live in the CBD. So,perhaps these city folks are not too keen on a 5-hour meal preparation! Do try the recipe and let me know how it goes. Cheers!

  2. Julia says:

    Hi Pheh Sze,
    I cant thank you enough for posting this recipe! After having these lamb ribs at red spice road I couldnt stop thinking about how delicious they were… so I was so happy to come across this recipe! I have followed your recipe a few times now and they are DELICIOUS every time. Mine were also very dark and didnt look nearly as appealing as the ones at red spice road, but tasted great all the same! YUM!
    Thanks again!

    • foodloca says:

      Hiya Julia! You are welcome. Thank you for your kind words. This will motivate me to post up recipes even more! Yah, would like to find out tips as how not to make it look so dark. But, as you’ve said, they tasted just as good! I’ve got the Red Spice Road recipe book as a birthday present. Will tempt the famous pork belly one of these days..(when I have the WHOLE day to spare..haha). Thank you again for your readership.

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