Hot Honey Lamb Ribs

Amarante

Sun, May 01 2022, 10:07 am

These were delicious. The technique of essentially steaming/braising the ribs in the oven and then crisping them with the glaze worked really well as the meat was tender from the long braise and then crisp from the broil.

You can cook the meat ahead of time and then do the glaze and broil which makes this a simple dish to actually prepare as everything but the final broil can be done ahead of time.

HOT HONEY LAMB RIBS

Excerpt From: Anna Stockwell - For the Table

For the ribs

2 racks Denver lamb ribs (about 2½ pounds/1.2 kg)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon light brown sugar

For the glaze

¼ cup (60 ml) honey
¼ cup (60 ml) sherry or red wine vinegar
2 tablespoons tamari or gluten-free soy sauce
1 clove garlic, finely grated
1 tablespoon Aleppo-style pepper flakes or ½ tablespoon crushed red pepper flakes

SERVES 4, RECIPE EASILY DOUBLED TO SERVE 8

MAKE THE RIBS

Preheat the oven to 325°F (165°C).

Score the fat cap on top of the ribs, cutting a cross-hatch pattern into it with a sharp knife but being careful not to cut all the way down to the bone. This will help all that fat render better. Place the ribs on a sheet pan and season on all sides with the salt, pepper, and brown sugar.

Add enough water to the sheet pan to go about a third up the sides, then cover tightly with foil and bake until the meat is fork-tender and the bones are starting to expose themselves, 1½ to 2 hours.

When the ribs are done cooking, remove from the oven. At this point you can let them cool completely, transfer to a storage container, and chill for up to 2 days. Or if serving soon, set them aside at room temperature for up to 1 hour. Discard that fatty cooking liquid.

MAKE THE GLAZE

In a small saucepan, heat the honey, vinegar, tamari, garlic, and chile flakes until boiling, reduce to a low simmer, and continue to cook just until the sauce coats the back of a spoon, about 8 minutes.

Let the ribs warm to room temperature if chilled, then brush all sides with half of the glaze and arrange meaty side up on a foil-lined sheet pan. Heat your broiler to high. Broil until the ribs are lightly charred and warmed through, 1 to 3 minutes. Brush the remaining glaze over the top and transfer to a cutting board. Slice into individual ribs and transfer to a serving platter.