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Ingredients
  • 1 kg (2 pounds) Lamb ribs (Ask your butcher to separate the lamb ribs so they cook faster)
  • subheading: For the sticky glaze:
  • 2 tbsp honey
  • 4 tbsp soy sauce/Tamari sauce
  • 2 garlic cloves crushed
  • 1 to 2 tbsp Gochujang (If you can't find gochujang, any chilli paste can be substituted)
  • 2 tbsp brown sugar
  • 2 tbsp rice wine vinegar
  • salt to taste
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