Bring lamb ribs to room temperature before starting recipe. Pre-heat oven to 140◦C - 160◦C, dry heat.
For Masterstock: Heat a wok or sauce pan over high heat, add sesame oil, followed by garlic, ginger, coriander, star anise, cinnamon quills and green onions
Stir to combine, deglaze wok with Shaoxing wine. Add brown sugar, soy sauce and water. Bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
Place mirepoix in a gastronome, top with lamb ribs, meat side down, bones up. Pour over master stock. Cover with baking paper and foil, place in the oven. Cook for 1 ½ hours.
Drain ribs, reserving masterstock. Strain masterstock, reserve for another use. Set aside ribs to rest.
For Glaze: Combine Gochujang, ginger, honey and mirin in a jug. Whisk well to combine. Pour over lamb ribs, coat ribs well in marinade. Heat a large frying pan over medium-high heat, add ribs and marinade. Cook for 5-8 minutes or until caramelized.
Garnish with shallots, bean sprouts, coriander and sesame seeds. Serve with noodles, cucumber, chilli, lime wedges and fried green onion sprinkle.
