Recipes
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Lamb Ribs with Wet BBQ Sauce |
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| Category: | Main |
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| Ingredients: | 5 lb lamb ribs, trimmed of excess fat
spices (Cajun rub or a Chinese 10 spice-see recipe online at www.sunvalleymag.com) BBQ Sauce 1 quart sweet chili sauce (available at most Asian markets) 1 cup soy sauce 1/2 cup Sriracha (an Asian condiment not unlike our ketchup, but with more spice) 1/3 cup rice vinegar 1/4 cup finely chopped garlic lime juice salt and pepper Combine everything in a bowl and mix. Taste it, adjust the sweetness to your liking with lime juice. It will be too sweet for some so tweek it a little to the acidic side of your taste buds and make it work for you. It will keep for a couple of weeks in a jar in the fridge. |
| Preparation - Directions: | Preheat oven to 350 degrees. Season the ribs generously on both sides. Using a shallow casserole pan, lay the ribs partially overlapping in one layer, add a little water to barely cover the bottom of the dish, cover tightly with a double layer of aluminum foil and roast/steam the ribs for 2 hours 15 minutes. The rib meat should be tender, but still just barely hanging on to the bones. Much more cooking and you could have boneless ribs, which is fine for other options but we want to keep the bones intact. This steaming part of the process can be done a couple of days ahead. To make it easy on your guests, cut the ribs into individual single-bone sections. Fire up the oven to 400 degrees and line a sheet pan with foil to make cleanup easy. Dip or brush the ribs with the wet sauce, lay them on the sheet pan and bake for 20 minutes, just to heat through. If your ribs are shedding the sauce give, them a little brush touch-up of sauce, and a few more oven minutes. You want the ribs to caramelize a little and the sauce to be sticky and finger-licking yummy. Arrange the ribs on a serving platter and sprinkle with sesame seeds and thin sliced scallions or garlic chives. |
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