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 ...
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.