Sticky hoisin and sesame lamb ribs

Ingredients

2 (550-700g Each) Lamb Short Rib Racks*

1 tbsp Grated Ginger

1 tsp Sesame Oil

3 tbsp Hoisin Sauce

1 tbsp Honey

1 tsp Soy Sauce

2 tsp Toasted Sesame Seeds

Place the ribs into a large container with the ginger, sesame oil and 2 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.
Preheat the oven to 170ºc. Place the racks and marinade into a large baking dish, cover tightly with foil and cook for 2 ½ hours or until very tender. Set the racks aside and allow to cool slightly.
Increase the temperature to 220ºc.Using a large, heavy knife, cut the racks into individual ribs. Place the ribs onto a large baking sheet covered with baking paper. Mix the remaining hoisin sauce with the honey and soy sauce and brush onto the ribs. Cook for 5 minutes or until dark and sticky.
Sprinkle with the sesame seeds and serve.

Also known as lamb breast. Have your butcher bone it across ways so you can easily cut the rack into individual ribs.