Ingredients:

1kg lamb ribs, 20g penne

, 6 sprigs of green asparagus, 4 drops of Abasco Chili Sauce, 2 tsp of chili powder, 2 tbsp of brown sugar powder, 1.5 tbsp of red wine vinegar, 2 tbsp of ketchup, 2 tsp of salt, 1 tbsp water, 1 tbsp of olive oil, 1 tbsp of red wine. 1 tbsp olive oil, 1 tbsp red wine

Making:

1) Marinate lamb ribs by mixing ingredients evenly, about half a day or a day;

2) Cook penne pasta in boiling water, set aside to cool;

3) Szechuan blanch green asparagus whole, set aside to coolParboil lamb ribs in olive oil in a hot skillet, add red wine, and then sauté over medium heat for 3 minutes;

4) Preheat the oven and bake the lamb ribs at 220°C for 15-20 minutes;

5) Heat the marinade in the same frying pan as the lamb ribs, drain over medium heat to thicken the sauce, remove the lamb ribs, place the macaroni and asparagus on the rim of the plate and drizzle with the sauce and paprika to serve