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.
Course Appetizer, First Course, Main Course
Keyword lamb, meat, riblets, ribs
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Author Chef Scotty
Ingredients
5poundslamb riblets (the meaty ones)
2qtswater
1/3 cupsoy sauce
1/4cuptamarind concentrate
2Tsoy sauce
2Tdry sherry
2Thoney
2tsesame oil
1tginger, freshly grated
1tsambal olek (fresh chili paste)
5clovesgarlic, crushed
1/2 tfive spice powder
Instructions
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 mayonnaise1 1/2 teaspoons granulated sugar1/2 teaspoon freshly grated ginger1/2 teaspoon sesame oil1/4 teaspoon saltPinch white pepper3 cups prepared broccoli slaw or prepared cole slawIn large bowl mix mayonnaise, sugar, ginger, sesame oil, salt and pepper. Add vegetables, toss. Makes 6 (1/2 cup) servings.