Savory Lamb Ribs with a Lamb Rib Sauce

Lincoln Road Meat Market is an outdoor promenade in Miami that just keeps on going. There’s shopping, dining, and pretty much anything you’d ever need. 


Here’s a recipe with a kick, and using lamb instead of pork will bring that unexpected twist to your guests.

Ingredients
  • Lamb Rib Seasoning:
  • 6 pounds Lamb ribs
  • 3/4 cup koser salt
  • 1/4 cup smoked paprika
  • 1/4 cup crushed red pepper flakes
  • 1/2 cup Herbs De Provence
  • 1/2 cup El Toro Chili Powder
  • 1/2 cup granulated garlic
  • 1/4 cup ground chile mix (ancho, chipotle)
  • Lamb Rib Sauce:
  • 16 fluid ounces hoisin sauce
  • 1/2 cup rice wine vinegar
  • 1/4 cup mirin
  • 1/3 cup sweet chili sauce
  • 1 ounce siracha
Directions

Coat seasoning onto the lamb ribs and place in a pan for 4-6 hours in fridge.

add a small amount of water to the pan, cover with foil and let cook at 275° for 3-4 hours depending on the thickness of the ribs. Take ribs out of the pan and place on a sheet tray to cool. Once the ribs are cold, section them into individual chops and serve.

For the sauce, place all ingredients into a blender and mix well.

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