Recipe Provided ByChef Manish Tyagi
8 to 10
- 4 pounds American Lamb spareribs (Denver ribs)
- 2 tablespoons raw, skin-on green papaya blended to a paste
- 2 teaspoons red chili paste
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon toasted coriander powder
- 1 teaspoon toasted fennel powder
- 1/2 teaspoon toasted cumin powder
- 1/2 teaspoon cracked black pepper
- 2 tablespoons mustard oil
- 2 cups jaggery (muscovado)
- 3 tablespoons minced garlic
- 2 tablespoons olive oil
- 1 tablespoon malt vinegar
- 1/2 to 1 tablespoon chili powder
- 1 teaspoon salt
Remove membrane that covers the underside of the lamb ribs and trim excess fat. Place ribs on a baking sheet or tray lined with foil.
Combine papaya paste, red chili paste, garlic powder, salt, onion powder, coriander, fennel, cumin and black pepper. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Refrigerate ribs for 4 hours to overnight.
Cover tray with foil and bake for 2 hours at 350º F. During the last 5 minutes of cook time, in a bowl, mix together jaggery, garlic, oil, vinegar, chili powder and salt.
Remove ribs from the oven; remove foil. Spread Jaggery Glaze on top of ribs.
Increase oven temperature to 450ºF. Return ribs to the oven, uncovered, and bake for an additional 10 minutes.
Broil or grill ribs over medium-high heat to lightly char and caramelize the edges of ribs, about 3 minutes.
Rest for 10 minutes; slice ribs. Serve with tender Brussels sprouts and sautéed onion pieces if desired.