Yield: 4 servings.

2 racks lamb spareribs, 1½ lb. each
½ cup hoisin sauce
2 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
2 Tbsp. light brown sugar
1 Tbsp. Sriracha chile paste
1½ Tbsp. five-spice powder
2 tsp. garlic powder
2 Tbsp. orange marmalade
to taste, salt
as needed, sesame seeds
as needed, lime wedges

In a bowl, combine hoisin sauce, sesame oil, soy sauce, brown sugar, chile paste, five-spice powder and garlic powder. Remove ¼ cup of marinade; mix in marmalade and refrigerate.

Season ribs with salt. Place in marinade and refrigerate 8 hours. Place ribs on a foil-lined, rimmed baking sheet and cover with foil. Roast at 300°F until tender, about 2½ hours; remove foil cover. Brush reserved marmalade glaze over the ribs; sprinkle with sesame seeds. Broil 2 inches from heating element until sizzling, 2 to 3 minutes. Cool and slice into individual ribs. Serve with fresh lime wedges.

Recipe and photo courtesy of the American Lamb Board