From: Executive chef/owner Richard Rosendale, Rosendales, Columbus, OH. Yield: 12 servings. 6 rib racks, American Lamb Denver ribs 1 tbsp. olive oil as needed, salt and pepper Sweet and Sour Glaze: ½ cup pineapple juice ¼ cup white wine vinegar 2 Tbsp. soy sauce ¼ cup ketchup 2 Tbsp. dark brown sugar 1 Tbsp. fresh gingerroot 2 Tbsp. cilantro leaves 2 Tbsp. fresh lime juice Peel thin membrane from underside of the lamb ribs. French the tip of the rib bones so they are easy to ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.