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No, I’m not bored of lamb yet, but even if you are, give this recipe a try! The sauce is great on any protein, and the radish salad is a great contrast to the fatty lamb.
2 and 1/2–3 pounds (1.1–1.36 kilograms) lamb ribs
3/4 cup brown sugar
1/4 cup Tuscanini Tomato Paste
2 cloves garlic, minced or crushed, or 2 cubes Gefen Frozen Garlic
1/2 cup Boondocks Bourbon
1/4 cup Glicks Soy Sauce
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon chili garlic sauce (see note)
1 teaspoon salt
1 teaspoon fresh cracked pepper
3 breakfast radishes or radishes of your choice
1 bunch daikon cress or 1/2 cup microgreens
1 teaspoon Tuscanini Lemon Juice or 1/2 teaspoon sumac
2 teaspoons Tuscanini Olive Oil
salt, to taste
pepper, to taste
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Combine brown sugar, tomato paste, garlic, bourbon, soy sauce, vinegar, chili garlic sauce, salt, and pepper in a small saucepot. Bring to a simmer and cook five minutes until smooth and thick. Place ribs in a baking dish and cover with sauce. Cover tightly and bake for two to two and a half hours or until extremely tender.
Cut the radishes extremely thinly (I use the slicer on my box grater to do this quickly and easily) and combine with greens. Season with lemon juice or sumac and oil, salt, and pepper to taste.
Lay the ribs on a platter. Top with radish salad.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consulting by Chaya Surie Goldberger
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can I use this for spare ribs?
Sure!
How can I cook this instead of baking?