Recipe Provided By"The Food in My Beard"
2 hrs 10 min
1 rack American Lamb Ribs (about 1.25 pounds / 9 ribs)
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
- 1/4 cup light soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1/2 cup Shaoxing wine
- 1/4 cup honey
- 2 celery ribs, chopped
- 1/2 cup honey
- 1 tablespoon light soy sauce
- 1 lime, juiced
- Sesame seeds
- Chopped cilantro
- Chili flakes
Cut lamb rack into individual ribs; place into a baking dish, lightly season with salt.
For the Spice Blend: Grind together peppercorns, cumin, coriander, cinnamon, chili flakes and salt; rub all over the ribs.
Add soy sauce, vinegar, sesame oil, wine, honey and ribs to the baking dish; stir well to combine.
Cook at 325°F for 1 hour. Turn ribs; continue cooking another 30 minutes to 1 hour or more, depending on desired doneness. Turn occasionally to brown; add liquid if needed. Remove from the oven.
For the Finishing Sauce: In a bowl, combine honey, soy sauce and lime juice.
To serve: Transfer ribs to a serving dish; top with Finishing Sauce. Sprinkle with sesame seeds, cilantro and chili flakes as desired.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest