Lamb Riblets

Every few months we buy a pack of lamb from Highgate Farms at the local farmer’s market that contains a shoulder, leg, chops, chump steaks, and a few riblets. We save them up in the freezer until we can make a meal with them. You might not see them too often in the meat case, but I bet you can get some if you ask the butcher. They are fantastically fatty and need braising to tenderise them, but they are inexpensive and great for BBQ.

  • 2 lbs lamb riblets
  • 1 1/2 tablespoon chopped fresh ginger
  • 1 large clove garlic thinly sliced
  • 1/2 cup cider vinegar
  • 1 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 3 tablespoons lemon juice
  • 1/4 cup clear honey
  • 1 teaspoon Chinese 5 spice

In a dutch oven or large pan with a tight fitting lid, heat some oil on high until it starts to smoke. Season the riblets with salt and pepper and brown them in batches. Remove the ribs from the pan and set aside.

Turn off the heat as the pan will be very hot and let cool for a minute. Drop the ginger and garlic into the pan and cook for a minute or two (with the heat off if the pan is still hot). Then deglaze the pan with the cider vinegar and put the heat back on. Stir in the remaining ingredients and bring to a simmer.

Meanwhile, heat the oven to 300F. Layer the riblets in the pan, turning or basting them to coat with the braising liquid. Bring back to a simmer, cover and place in the oven. The oven temperature should just be hot enough to simmer the riblets. Simmer covered for about an hour turning and basting every 15 minutes or so.

Remove the lid from the pan and place back in the oven. Continue to baste and turn the ribs every 10 minutes and reduce the liquid until it just covers the bottom of the pan. Remove the pan and heat the oven to 425F.

Place the riblets on a wire rack over a baking tray covered in foil to catch any drips. Baste the ribs with the remaining cooking liquid and place in the oven for 10-15 minutes to crisp and brown nicely.

Garnish (I used chopped green onion) and serve.