Yield: 12 servings. 12 American Lamb spareribs ("Denver" ribs) 2 large carrots, diced 2 stalks celery, diced 2 medium onions, diced 8-12 cups chicken stock SAUCE: 6 cups hot sauce 2 cups sweet Thai chile sauce 2 Tbsp. tamarind syrup or Worcestershire sauce 2 Tbsp. honey as needed, canola oil For ribs: Place spareribs, carrots, celery and onions in roasting pans. Cover with chicken stock. Cover and braise in 400°F oven for 2 hours. Remove lamb ribs from liquid and cool. Cut into ...
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