Recipe Provided ByChef Will Gilson
- 2 to 2-1/2 pounds American Lamb ribs
- Salt and black pepper, as needed
- Ground coriander, as needed
- 1/2 cup soy sauce
- 1/2 cup Moxie® soda (or other cola or root beer)
- 1/4 cup sugar
- 2 tablespoons sake or rice wine
- 1 teaspoon fish sauce
- 2 cups rice flour or corn starch
- Vegetable oil, as needed
- 1/2 cup mint leaves
- 1/2 cup Thai basil leaves
- 1/2 cup cilantro leaves
- 1/2 cup fried shallots
For the ribs: Season both sides of ribs with salt, pepper and coriander. Line a roasting pan or large rimmed baking sheet with aluminum foil and add the ribs meat-side up. Cover tightly with foil, crimping edges to make a tight seal. Bake at 275°F until the meat is very tender but still attached to the bone, about 3 hours. Allow to cool to room temperature.
For the Moxie® Glaze: In a small saucepan, combine soy sauce, soda, sugar, sake and fish sauce and bring to a boil, stirring often. Once boiling reduce heat and simmer until thickened to a glaze, 15 to 20 minutes, stirring occasionally. Remove from heat; cool to room temperature.
To finish: Cut the rack of ribs between each bone into individual ribs. In a bowl, toss ribs with flour until coated; shake off excess. Fill a skillet with 1/2 inch of oil and heat over medium-high heat. Once hot, fry ribs in batches, turning after 1 to 2 minutes. Cook until crispy and golden, 2 to 3 minutes. In a separate bowl, toss fried ribs in Moxie® Glaze to coat evenly. Transfer to a plate; garnish with mint, basil, cilantro and shallots.