Sichuan Honey Glazed Lamb Ribs
1 rack American Lamb Ribs (about 1.25 pounds, about 9 ribs)
2 tablespoons Sichuan Peppercorns
1 tablespoon Cumin
1 tablespoon Coriander
1/2 teaspoon Cinnamon
1/2 teaspoon Chili Flake
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 ribs Celery chopped
1 tablespoon light soy sauce
1/2 cup Honey
Preheat oven to 325.
Cut the ribs into individual ribs and place into a baking dish. season with a light sprinkle of salt, but go easy because there are lots of salty ingredients.
Grind the spices and rub all over the ribs.
Add the cooking liquids to the baking dish along with the celery and stir well to combine.
Place into the oven and cook one hour. Flip and continue cooking another half hour to an hour or more depending on desired doneness. Flip occasionally to brown (the parts above the cooking liquid will get some color in the oven.) and add liquid if needed.
Remove from the oven.
Combine the soy sauce, lime juice, and honey. Place the ribs on the serving dish and top with the honey sauce.
Sprinkle on the sesame seeds, cilantro and additional chili flakes as desired.
*If you want to bring these to a party, you could and travel with them warm after you pull them from the oven in step 6, and slightly reheat at the party, or chill them and refrigerate for a few days, then reheat at the party.
Recipe and image from the American Lamb Board.