Brown-Sugar Bourbon Lamb Ribs

Michal Frischman Michal Frischman
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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.

3h 8
Easy Low Carb Meat

Contains: Soy

Directions

Prepare the Brown-Sugar Bourbon Lamb Ribs

  1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).

  2. 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.

  3. 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.

  4. Lay the ribs on a platter. Top with radish salad.

Credits

Tips:

I use chili garlic sauce from Huy Fong Foods, found right next to sriracha in my grocery store. It’s pretty potent raw but mellows out big time when cooked. This recipe doesn’t end up spicy at all; it has just a very subtle hint of heat. For spice
lovers, add up to 1/4 cup chili garlic sauce to this recipe!

Notes:

Some butchers cut riblets from lamb breast, which can end up with many small bones in each “riblet,” so specify lamb spare ribs if you aren’t sure.

Description:

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consulting by Chaya Surie Goldberger

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2 Comments

libby rosenberg •

can I use this for spare ribs?

Raquel Malul Kosher.com Team •
Reply to libby rosenberg

Sure!

Dassy Friesel •

How can I cook this instead of baking?