Serves 15 portions
2.5kg lamb ribs, cut into sheets
2 cups Barker’s Professional Korean BBQ Sauce
Trim a strip away from each side of the lamb rib sheet. Butcher can prepare these sheets so they are uniform in size.
Place the ribs into perforated steam pans, place into the combi steam oven at 100% steam setting and cook for 2 hours. Alternatively vacuum seal the ribs with the Barker's Professional Korean BBQ Sauce, place into a sous vide bath at 85°C for 5 hours.
Drain the ribs and cool. Line a baking tray with non-stick paper.
Cut the ribs into individual portions. Pour the Barker's Professional Korean BBQ Sauce into a large mixing bowl, add the ribs and coat. Lay onto the non-stick tray.
Bake in a 195°C oven until tacky and golden.
Serve with a lemon finger bowl and an extra bowl for the gnawed bones!