It’s a very long time since I studied economics. One of its cornerstones is the law of supply and demand. Simply put, it states that as demand increases the price does likewise. This then encourages new market entrants which increase supply, bringing the price back to where it started. In macroeconomic terms, this works pretty well. In the tiny world of retail that I occupy, this law doesn’t apply. So often, I have my enquiries rebuffed by slovenly sales staff with “No, there’s no demand for them.” or the one that really boils my ageing blood “No, there’s no demand for them any more.”. If I were looking for something like a set of E-180 cassettes or a pair of long johns with a trapdoor, I might not find this so upsetting. But, when I’m looking for lamb ribs in a butcher’s shop, I get pretty irate. “We used to sell them but it’s only the Chinese who eat them now.” was what the spotty youth in fancy dress said to me.
That one sentence managed to convey three things to me. He has racist leanings. Despite the garb, he is no butcher. And lastly, but not least importantly, he is no economist either. I left and rang a friend who is a butcher. He confirmed what we know. The ribs are on sale in some Asian restaurants. Not many people ask for them in Irish butchers. There is a market opportunity. So, for all you real butchers (and your customers), here’s a simple recipe for Asian Style Lamb Ribs.

Not a lot of ingredients. Best to keep it simple for the uninitiated.
Ingredients
- 12 lamb riblets (presented in twins, as in the photo).
- 1 teaspoon of ground cumin
- 2 tablespoons of light soy sauce
- 1 tablespoon (heaped) of dark brown sugar
- 1 tablespoon (level) of oyster sauce
- 1 tablespoon (level) of tomato paste
Mix all the ingredients except the lamb in a large saucepan.

This, like so much of what I do, hardly qualifies as a recipe.
Heat until boiling. Simmer for a few minutes until the sauce gets nice and thick.

This boils like a volcano. It is highly aromatic.
Turn off the heat and add the ribs. Let them marinate in the marinade for a couple of hours.

One would be tempted to eat them raw.
Heat an oven to 200ºC. Add the ribs on a rack and cook for 30 minutes. Allow to cool for a few minutes before cutting into individual ribs and serving with some sliced chilli.

Now I know why the Asians have been keeping quiet about them. Delicious!
These fantastic little ribs are a real treat. You have to get your hands on them. If you have a real butcher, he or she will be happy to sell you some at a great value price. If, when you ask, all you get is a blank stare and a stupid answer, get yourself out of there and find a real butcher. There are still a few of them around.
Footnote for butchers: The laws of supply and demand suggest that if you display these, there will be some demand. Hopefully, you can capitalise on that demand and supply your customers with something they want and can’t get from the futchers (fake butchers).
Footnote for butchers’ customers: Get your butcher to read the footnote above. They will stock the ribs. You should buy them. They are really fantastically delicious (said he, modestly).

I had a spare shot of the ribs. It would have been uneconomic to waste it.
Linda Duffin | 2nd May 2017
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What a gorgeously glossy picture of the ribs in their sauce, it’s making my mouth water. Those look great … shows what a good cook can do with a cheap cut.
Conor Bofin | Author | 9th May 2017
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Shows what a trick photograph can do….
Claire | 2nd May 2017
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They look amazing and when last year’s little darlings head of to university in a month or so I will certainly ask the butcher to butcher it so that there are ribs with meat on them.
Conor Bofin | Author | 9th May 2017
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Hi Claire,
I love the euphemism. Do talk to the butcher.
Tara Sparling | 2nd May 2017
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I doubt it will surprise you to know that until this post, I did not know that lambs had ribs. It did however surprise me, because I am from the country and would be laughed out of it for not knowing this sort of thing. They don’t eat them down there either, though.
Conor Bofin | Author | 9th May 2017
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I had thought of writing this along the lines of a Creationist dirge. The spare rib being used to make a perfect partner for some chips or such like. Then I thought of you Sparling, with your innocent country Irish ways and I relented. A good thing I did.
Tara Sparling | 9th May 2017
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Well, as long as my concerns are front and centre, I think we’re all happy.
katechiconi | 2nd May 2017
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I’m totally with you on the annoyance factor of “there’s no demand…” My invariable response is “I am MAKING a demand, so clearly this is not correct”. It’s amazing how many perfectly ordinary things there’s ‘no demand’ for when the retailer is an idle sort… Minced lamb, for example, which I’ve had to resort to buying in bulk. I hope you’ll forgive me for using your delicious sauce on a different animal, since it’ll be a while till we get another half hogget for the freezer.
Conor Bofin | Author | 9th May 2017
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Use away, if you haven’t done so already. The sauce would be great with pork or beef too. Sorry for the delay in responding. I was away from the blog for a week. Hope all is good.
Mad Dog | 2nd May 2017
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They look delicious – you’ll be annoyed to hear that they are easy to come by in London 😉
Conor Bofin | Author | 9th May 2017
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From reading your blog over a long time MD, I know that they are easy for you to find. That’s because you have a passion for this sort of thing. I doubt the average Sainsburys or Tesco would oblige. If they do, I might move there, Brexit or no.
Conor Bofin | Author | 9th May 2017
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They do seem to take the butchery more seriously than the bigger ones. Not that they are too small themselves.
Mad Dog | 9th May 2017
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It could be their northern pedigree 😉
A Cookbook Collection | 2nd May 2017
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I have never eaten lamb ribs, I’d imagine they are delicious. Yours certainly look like they are. I can almost taste the sauce.
I’m sure I could get you some E-180 cassettes if you’re stuck. You’re on your own for the long johns 😉
Conor Bofin | Author | 9th May 2017
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We were cycling in Northern Ireland over the weekend. In one pretty rural hamlet, we came across a video shop complete with videos stacked on shelves in the window. If only there had been a mans shop too….
anotherfoodieblogger | 2nd May 2017
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Gorgeous riblets! I can probably find a futcher in my area, but butchers are few and far between.
Conor Bofin | Author | 9th May 2017
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Time to think of becoming a butcher yourself (in your second change of career in as many weeks) or moving……
ladyredspecs | 2nd May 2017
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The sticky glaze looks delicious Conor. Lamb ribs are making a comeback here, I’ve seen them on several menus recently so I guess it’s only a matter of time before even the supermarket has them. Such is the way of the world
Conor Bofin | Author | 9th May 2017
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If they do make it to the supermarket, they will probably be sold in a sugar based sauce that has an unnatural looking glow. that too is the way of the world.
Eha | 3rd May 2017
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Sandra is so much more knowledgeable than I that I’ll surely take her word about the delicious lamb riblets. Not available here yet to the best of my knowledge . . .Love your recipe, love that you have looked our way again and am surprised lamb seems popular in China : for me that is pork and chicken and sometimes beef country!! What one learns on an Irish blog 🙂 ! Am smiling also about your recollections about doing economics!!! Somehow, besides all else, have two years under my belt too . . . also with lifelong recollections about some of the macroeconomics axioms 🙂 !!
Conor Bofin | Author | 9th May 2017
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Thanks Eha. They say that the education weighs nothing when one carries it through life. I did enjoy economics and it gave me some grasp of the ways of the world.
Michelle | 6th May 2017
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Lamb ribs are so delicious. A little hard to find here, too, sadly.
Conor Bofin | Author | 8th May 2017
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That is a pity Michelle. My butcher promises to get them on display as a regular.
StefanGourmet | 15th May 2017
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My butcher would have these if I ask for them, but he normally debones the breast (as that is what he calls it) and cuts up the meat for lamb shawarma (as there is demand for that). You should try the same recipe with the ribs cooked sous-vide (with the marinade) for 24 hours at 57C/135F. And then just a brief sear (perhaps on a very hot charcoal grill?). I’ll try your marinade next time I make lamb breast (or ribs, if I ask the butcher before he debones it).
Conor Bofin | Author | 22nd May 2017
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I like the idea of doing them sous vide. Lucy got me a present of a cooler box to use for my SV. It will be far better than using the big old stock pot I have got used to using.
Karen | 29th May 2017
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Would you believe that I have seen lamb riblets in our market here but there didn’t appear to be any meat what so ever on them. I’ll have to look more closely.
Conor Bofin | Author | 29th May 2017
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Do Karen. They work very nicely, cooking for longer than I did at a lower temperature. They are worth the wait.
Tim | 16th September 2017
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Hi Conor,
A friend gave me some lamb for my dog as he had bought a side and was not happy with the quality. I used your marinade on a section of ribs (flap) and cooked them sous-vide as per Stefan’s instructions, then on the BBQ, just to see if I could do something with a pretty average quality cut. They turned out delicious.
Thank you very much.
The dog got the bones.
Tim O’Brien
Margaret River
Conor Bofin | Author | 16th September 2017
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Hi Tim,
Thanks for that little story. I love when things work out well. I’m sure the dog was happy too.
Best,
Conor