Sticky Hoisin & Black Garlic Lamb Ribs

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.

Ingredients

• 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. 

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