Sticky Hoisin-Sesame Lamb Ribs
Preparation time: 10 minutes
Marinate time: 8 hours
Cook time: 2-1/2 to 3 hours
2 racks American Lamb spareribs, 1-1/2 pounds each
1/2 cup hoisin sauce
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons light brown sugar
1 tablespoon Sriracha chile paste
1-1/2 tablespoons five-spice powder
2 teaspoons garlic powder
2 tablespoons orange marmalade
Salt, to taste
Sesame seeds, as needed
In a bowl, combine hoisin sauce, sesame oil, soy sauce, brown sugar, chile paste, five-spice powder and garlic powder. Remove 1/4 cup of marinade; mix in marmalade and refrigerate.
Season ribs with salt. Place in marinade; refrigerate 8 hours. On a foil-lined rimmed baking sheet, place ribs; cover with foil. Roast at 300ºF until tender, about 2-1/2 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. Slice into individual ribs and serve with fresh lime wedges.
Recipe and image provided by the American Lamb Board