Shantung Lamb Ribs
By Lee Jackson ↣ Published on: May 27, 2019
These Shantung (Shandong) Lamb Ribs are amongst my favourite dishes of all time. If you’re familiar with Shandong Chicken, YOU WILL LOVE the lamb rib version. Tender lamb ribs and the most amazing shart, salty sauce to accompany. It’s pure heaven!
I remember the first time I experienced Chinese Shantung Lamb Ribs (sometimes called Shandong Lamb Ribs). It was in Australia, in the Capital, Canberra. There was a long standing restaurant Portias, which sold them - I'd long been promised the wonders of these ribs by everyone who ate there so was curious to see if they lived up to the hype. I'd been familiar with Shantung or Shandong chicken so kind of knew what I was in for.
Why shantung lamb ribs work
They're just so satisfying. Lamb makes for the perfect vehicle for the sweet, sour and savoury sauce that accompanies. It's so addictive!
Nothing could have prepared me for just how delicious these ribs are! Meltingly soft with a lovely crunch at the same time. This comes from being gently steamed, then fried in a flour/egg white dredge - almost a batter. They lamb itself is rich, so the addition of a fresh, zingy element is very welcome. The dressing brings a wonderful slap of flavour - sweet, sour and zingy. This in conjunction with the crunchy cucumber cut through all that richness to deliver a fresher, lighter mouthful. Quite wonderful!
Lamb ribs are not easy to come by, so call around and visit a butcher to ask about getting hold of them. I actually found the last lot in Walmart! Failing that, you can use pork ribs too. But for the most authentic, unusual Chinese dish - lamb is the way to go. They're quite unlike the chicken version - definitely richer but absolutely delicious too!
Ready to get cooking?
My shantung lamb ribs are not your everyday run-of-the-mill recipes, but definitely a dish I'll pull out of the bag if I'm in a celebratory mood. Whenever I spot lamb ribs in a butchers (they're not that easy to come accross) I'll whip up a bag and make this dish too... that's celebration enough! hope you enjoy the recipe.
More Chinese recipes
If you liked this recipe, I'm sure you'll love some more of my best Chinese recipes.
- Chinese Shandong Roast Chicken
- Hainan Chicken and Rice
- Ginger Scallion Sauce
- Chicken Egg Foo Young
- Pork Rib Soup with Noodles
- Duck Congee
- Chinese Braised Pork Belly – Hong Shao Rou (Instant Pot Style)
- Chinese Cucumber Salad (拍黄瓜)
- Sticky Baked Chinese Chicken Wings
- Chinese Eggplant
- Chinese Snow Pea Shoots with Garlic
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Ingredients
For the lamb
- 3 lb lamb ribs (trimmed of excess fat)
- 1 tsp cumin powder
- 2 tsp salt
- 4 tbsp rice flour
- 1 egg white
- 2 cups vegetable oil
For the dressing
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp chinese black vinegar
- 2 tbsp soy sauce
- ½ cup shaoxin cooking wine
- 2 garlic cloves (finely chopped)
- 1 red chilli (seeded and finely chopped)
- 2 spring onions (finely sliced)
- 1 cucumber (peeled and seeded, cut into chunks)
- 1 tbsp cilantro (chopped)
Instructions
- Combine the cumin and salt then toss the ribs in the mix to coat well. Cover and refrigerate for 2 hours or longer.
- Place the ribs in a steamer pan over boiling water and steam for 1½ hours until soft. Remove from the heat and let cool completely.
- To make the dressing, mix together the sugar, sesame oil, vinegar, soy sauce and shaoxin cooking wine. Mix in the garlic, chilli and spring onion. Set aside until needed.
- When the lamb has cooled, beat the egg white until you have stiff peaks. Mix the rice flour with about ¾-1 cup water until you have a consistency of double cream. Gently fold in the egg white.
- Heat the oil over a moderate heat until hot (around 350ºf/170ºc) - carefully dip a few lamb ribs into the rice flour mix to lightly coat - tap off any excess. Carefully drop into the oil to fry for about 2-3 minutes each side to crispen slightly. Drain on paper towels and keep warm in a warm oven. Repeat with all the other ribs.
- Arrange the ribs on a large serving platter. Scatter over the cucumber, then pour over the dressing. Finally, scatter with cilantro and hot with rice.
I too enjoyed Portia’s Lamb Shantung. Thanks for the recipe and the memory.
It seems Shantung lamb is missed by everyone!
+ 1! I had this dish at Portias many, many years ago and have been looking for the recipe (or somewhere which sold it) since. Thanks Lee.
I think about these all the time! Finding lamb ribs is a struggle but when I do, I snap them up for this dish. Love it – miss Portias too!
Oh my gosh – I LOVE YOU – miss Portias so much and since moving north there is nothing like this anywhere…..our fav dish….drooling…..thank you thank you thank you……. Btw Portia is a wonderful, warm hearted woman….if you are ever in Canberra, you simply must go there!