From: Executive chef Vernon Morales, Salt House, San Francisco. Yield: 8 servings. 8 lamb spareribs (Denver ribs) 8 oz. tamarind BBQ sauce 8 oz. vadouvan spice mix (recipe follows) 2 oz. kosher salt Vadouvan Spice Mix: 16 oz. onion 16 oz. shallots 2 Tbsp. coriander seeds 1 Tbsp. cumin seeds 1 tsp. cinnamon, freshly ground 1 tsp. fenugreek seeds, freshly ground 1 tsp. yellow mustard seeds, freshly ground 1 tsp. ras el hanout ½ tsp. allspice, freshly ground ½ ...

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