Sticky Hoisin-Sesame Lamb Ribs

4 servings

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

Lime wedges

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