From: Executive chef Steve Chiappetti, Chiappetti’s Edible World, Chicago. Yield: 10 servings. 6 racks American Lamb ribs Lamb Rib Braising Liquid: 1 cup Chinese five spice 12 oz. barbecue sauce 4 oz. soy sauce 1 cup brown sugar as needed, water to cover ribs Lamb Rib Glaze: 8 oz. plum sauce 4 oz. hoisin sauce 2 oz. sriracha sauce 2 oz. dark soy sauce 1 oz. sesame oil 1 Tbsp. sesame seeds 1 tsp. black sesame seeds Asian Slaw: 1 head Napa cabbage, shredded 1 ...

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