Chefs' Recipes

Porteño's beer and miso lamb ribs

Australian Gourmet Traveller recipe for beer and miso lamb ribs by Elvis Abrahanowicz and Ben Milgate.

By Elvis Abrahanowicz & Ben Milgate
  • Serves 8
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Beer and miso lamb ribs


  • 4 racks lamb breast (350gm-400gm each)
Miso marinade
  • 700 ml lager
  • 150 gm yellow miso paste (also called white or shiro miso)
  • 100 gm caster (superfine) sugar
  • To serve: radishes, quartered, cucumber, quartered and cut into pieces, ginger and garlic


  • 1
    Preheat a combination oven with a steam function to 100°C and 100% steam. Place the ribs on steamer trays and cook for 2 hours. Remove from oven and leave to cool. You could also do this in a large stovetop steamer for the same amount of time.
  • 2
    With a sharp, heavy knife or a cleaver, slice between each rib so you get single, finger-friendly portions. Place these in a non-reactive dish.
  • 3
    For miso marinade, whisk the beer, miso paste and sugar in a large mixing bowl until combined, then pour mixture all over the lamb ribs and toss to coat evenly. Cover and refrigerate to marinate for 24 hours.
  • 4
    Preheat the oven to 200°C and place the marinated lamb ribs on lined baking trays. Bake for 10-15 minutes, or until a golden crust forms over the ribs.
  • 5
    Serve immediately with some radish and cucumber and a little ginger and garlic microplaned over the top.