I crafted this dish In honor of the Chinese New Year. By chance, I happened to score some lamb ribs, which is a delicious cut of meat that I knew would stand up well to the strong Asian flavors I had planned to use. The outcome was better than I could have expected. If you can't find lamb ribs, pork ribs would do just fine.
- 2 racks of lamb ribs
- 1/2 cup hoisin sauce
- 2 tbsp. toasted sesame oil
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. Gochujang chilli paste
- 1 tbsp. five spice powder
- 1 tsp. mustard powder
- 2 tbsp. grated black garlic
- 1 tbsp. fresh grated ginger
- 2 tbsp. orange marmalade
- Sesame seeds
- Kosher salt
The How To...
In a non-reactive bowl, combine hoisin sauce, sesame oil, soy sauce, brown sugar, chili paste, five spice powder, mustard powder, garlic, and ginger.
Remove about a 1/4 cup of marinade, mix in the orange marmalade and refrigerate.
Season racks with salt, pour over with marinade, cover and refrigerate overnight.
Preheat oven to 300. Set the ribs on a foiled, racked baking sheet. Add about a half cup of water to the bottom of the pan and cover tightly with foil.
Place in oven and roast for 2.5 - 3 hours, or until ribs are fork tender. Remove foil and brush the reserved glaze on both sides the ribs.
Dash on some sesame seeds and broil on high for about 3 minutes on each side.
Remove from the oven, let cool, and slice into individual servings.