Singapore Lamb Riblets


Singapore Lamb Riblets

Chef Scotty
If you're looking for flavor, and a way to make your guests refuse to leave your table, then look no further. These riblets take oven bbqing to a higher plane.
Prep Time 30 minutes
Cook Time 45 minutes
Course Appetizer, First Course, Main Course
Servings 6


  • 5 pounds lamb riblets (the meaty ones)
  • 2 qts water
  • 1/3 cup soy sauce
  • 1/4 cup tamarind concentrate
  • 2 T soy sauce
  • 2 T dry sherry
  • 2 T honey
  • 2 t sesame oil
  • 1 t ginger, freshly grated
  • 1 t sambal olek (fresh chili paste)
  • 5 cloves garlic, crushed
  • 1/2 t five spice powder


  • Place lamb ribs in large saucepan. Cover with water and the 1/3 cup soy sauce. Bring to a boil; reduce heat and simmer 10 minutes. Drain and let cool
  • Preheat oven to 350°F. Cover baking sheet with aluminum foil. In medium bowl, mix remaining ingredients. Coat each rib with sauce; arrange on baking sheet. Roast 10 minutes. Reduce oven to 275°F. Baste with sauce. Roast 10 to 15 minutes longer or until tender. Serve with Asian Slaw.
  • Asian Slaw:
    1/4 cup mayonnaise
    1 1/2 teaspoons granulated sugar
    1/2 teaspoon freshly grated ginger
    1/2 teaspoon sesame oil
    1/4 teaspoon salt
    Pinch white pepper
    3 cups prepared broccoli slaw or prepared cole slaw
    In large bowl mix mayonnaise, sugar, ginger, sesame oil, salt and pepper. Add vegetables, toss. Makes 6 (1/2 cup) servings.
Keyword lamb, meat, riblets, ribs