July 6, 2006
RH Staff
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 individual ribs.
For sauce: Combine all sauce ingredients in saucepan. Warm mixture over medium heat, stirring occasionally to heat through.
For crispy ribs: Deep-fry cooked ribs in batches at 350°F for 3-4 minutes. Remove ribs from oil and drain on wire rack. While ribs are still hot, toss generously with sauce. Serve immediately.
From: Executive chef David Woolley, The Fort Restaurant, Morrison, CO.
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