Asian BBQ Lamb Ribs

Total Time:
11 hr 50 min
Prep:
25 min
Inactive:
7 hr
Cook:
4 hr 25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Lamb Ribs:
  • 3/4 cup kosher salt
  • 1/2 cup chili powder, such as Mild Bill's El Toro Chili Powder
  • 1/2 cup granulated garlic
  • 1/2 cup herbs de Provence
  • 1/4 cup ground ancho or chipotle chili mix
  • 1/4 cup smoked paprika
  • 1/4 cup crushed red pepper flakes
  • 6 pounds lamb ribs
  • Asian BBQ Sauce:
  • 2 cups hoisin sauce
  • 1/2 cup rice wine vinegar
  • 1/3 cup sweet chili sauce
  • 1/4 cup mirin
  • 2 tablespoons sriracha hot sauce
  • Pickled Papaya:
  • 2 to 3 medium unripe Papayas, julienned
  • 1 1/2 cups rice wine vinegar
  • 1 1/4 cups sugar
  • 1 ounce lemongrass, minced
  • 1/2 teaspoon salt
  • 1 star anise pod, ground
  • Pickled Red Onion:
  • 2 red onions, julienned
  • 1 1/2 cups red wine vinegar
  • 5 ounces sugar
  • 2 tablespoons sriracha hot sauce
  • 1 teaspoon crushed red pepper flakes
  • Slaw:
  • 1 cup napa cabbage, sliced
  • 1/2 cup scallions, sliced
  • 1/4 cup olive oil
  • 1 to 2 liters vegetable or canola oil, for frying
  • Chopped peanuts, for garnish
Directions
  • Special equipment: a deep-fry thermometer

  • For the ribs: Combine the salt, chili powder, granulated garlic, herbs de Provence, ancho mix, paprika and red pepper flakes in a small bowl. Coat the lamb ribs with the seasoning and refrigerate in a roasting pan for 4 to 6 hours.

  • Preheat the oven to 275 degrees F.

  • Add a small layer of water to the bottom of the roasting pan with the lamb, cover with foil, and cook until fork-tender but not falling off the bone, 3 to 4 hours, depending on the thickness of the ribs. Transfer the ribs to a baking sheet to cool. Section the ribs into individual chops and set aside until the other components are assembled.

  • For the Asian BBQ Sauce: Combine the hoisin, vinegar, chili sauce, mirin and sriracha in a blender and mix well. Set aside.

  • For the pickled papaya: Place the papayas in a large bowl. Combine the vinegar, sugar, lemongrass, salt and star anise in a small saucepan and bring to a boil. Remove from the heat and let cool. Pour over the papayas. Cover and refrigerate.

  • For the pickled red onion: Place the onions in a large heatproof bowl. Combine the vinegar, sugar, sriracha and crushed red pepper flakes in a small saucepan and bring to a boil. Pour over the onions and let rest.

  • For the slaw: Toss together the cabbage, scallions, oil, 1/2 cup of the pickled red onions and 1/2 cup of the pickled papaya until mixed. Reserve the remaining pickled red onions and pickled papaya for another use.

  • When ready to serve, heat the vegetable oil to about 350 degrees F in a medium pot.

  • Working in batches, place the lamb ribs in the hot oil and cook until crispy, 3 to 4 minutes. Toss the ribs in the Asian BBQ sauce.

  • Place a handful of the slaw on each plate. Top with the lamb ribs and garnish with chopped peanuts if desired.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.


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