Lamb Ribs With Honey - Hoisin Sauce

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 racks of baby-back lamb ribs
• 4 stalks lemongrass
• 1/2 cup sugar
• 1/4 cup canola oil
• 4 shallots, peeled
• 2 thai bird chiles, stemmed, halved & seeded
• 1/2 cup fish sauce
• 1 tablespoon canola oil
• 2 tablespoons shallots, minced
• 2 garlic cloves, minced
• 1 teaspoon minced peeled fresh ginger
• 1 small thai chile, stemmed, minced
• 1 cup ketchup
• 3 tablespoons hoisin sauce
• 3 tablespoons honey
• 3 tablespoons unseasoned rice vinegar
• 3 tablespoons light soy sauce
• 1 1/2 tablespoons brewed espresso
• 1 1/2 tablespoons golden brown sugar
• 3 large fresh cilantro stems
• sesame seeds (garnish) (optional)

Recipe

• 1 for the marinade:.
• 2 trim bottom ½ inch from lemongrass stalks and discard.
• 3 starting from bottom, thinly slice remaining lemongrass until rings are no longer tinged with pink; discard remainder of each stalk.
• 4 place lemongrass in small processor and mince finely.
• 5 add sugar, oil, shallots, and chiles; process until finely minced.
• 6 add fish sauce until blended.
• 7 cover and chill at least 2 hours (better overnight) in a zip bag.
• 8 for the sauce:.
• 9 heat oil in heavy medium saucepan over medium heat.
• 10 add shallots, garlic, ginger and chile. saute until soft about 3 minutes.
• 11 mix ketchup and all remaining ingredients.
• 12 bring mixture to boil; reduce heat to low.
• 13 simmer 20 minutes.
• 14 transfer sauce to blender and puree until smooth.
• 15 to prepare the ribs:.
• 16 preheat oven to 375ºf.
• 17 place ribs bone side down, atop rack on rimmed baking sheet.
• 18 roast for 1 hour.
• 19 brush ribs generously on both sides with some honey-hoisin sauce.
• 20 roast 15 minutes.
• 21 brush ribs again with honey-hoisin sauce.
• 22 roast another 15 minutes.
• 23 cut ribs up and brush the ribs with the remainder of the honey-hoisin sauce.
• 24 add toasted sesame seeds over ribs, optional.