Lamb Riblets with Char Siu sauce
Ingredients
- 1 rack lamb riblets
- salt, for sprinkling
- black pepper, for sprinkling
- cinnamon, for sprinkling
- fennel/anise seeds, for sprinkling
- dried ginger, for sprinkling
Char Siu Sauce
- ¼ cup sugar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp molasses
- 2 tbsp honey
- 1 tbsp water
- 3 garlic cloves
- 1 tsp salt
Instructions
- Preheat oven to 275°F. Add lamb to a baking pan. Sprinkle with salt, pepper, cinnamon, fennel or anise, and ginger. Add 1-2 cups water to the bottom of the pan. Cover well and cook for 5-6 hours, until lamb is springy and soft to the touch.
- Meanwhile, prepare the sauce. Combine all ingredients in a small saucepan. Cook over medium-low heat, just until sugar dissolves–do NOT bring to a boil or the sauce will get hard. Store the sauce at room temperature. (The sauce will keep well at room temperature.)
- To warm the ribs, return to oven. You can either remove the water and add the sauce (and rewarm in the sauce), or rewarm in the water then remove lamb from pan and brush generously with sauce when serving.
