Lamb Ribs with Tamarind, Honey, and ToastedĀ Peanuts

January 22, 2016
3 Ratings
Photo by James Ransom
  • Serves 4 to 6, as an appetizer
Author Notes

Barbecued pork ribs are such a traditional favorite for the Super Bowl, but I have fallen in love with the smaller size and meatier flavor of lamb ribs. Tamarind, cilantro, and peanuts skew this to a more Southeast Asian flavor profile, which I am always excited by. —Sara Jenkins

What You'll Need
  • 1/4 cup grapeseed or peanut oil
  • Salt and freshly ground black pepper, to taste
  • 2 pounds lamb ribs
  • 3 cups stock (chicken or vegetable)
  • 1/4 cup tamarind paste
  • 1/4 cup honey
  • Juice from 1 lime
  • 1 dried chili (like arbol)
  • 1 lime, sliced into quarters
  • 2 scallions, slivered
  • 1/2 bunch cilantro, leaves only
  • 1/2 cup toasted peanuts, crushed
  1. Heat the oil in a large Dutch oven or other heavy-bottomed pan over medium-high heat.
  2. Salt and pepper the lamb rib and sear them off in the hot pan a few at a time so as not to overcrowd the pan. Remove them to a dish or bowl to drain as you brown them in batches. When done, bring the temperature of the oil down. When all the ribs are browned, discard the fat, but leave any burnt bits on the pan.
  3. Add the stock to the pot and stir over high heat, scraping with a wooden spoon to release the browned bits. Add the tamarind paste, lime juice, honey, and dried chili, and then add the ribs back in and reduce the heat.
  4. Simmer uncovered until the ribs are tender (about 2 hours) and the sauce is reduced. When the ribs are tender, remove them to a serving platter. If necessary, continue to reduce the sauce until thick and able to coat the ribs.
  5. Pour the sauce over the ribs, and garnish with the peanuts, cilantro, and scallions sprinkled over the top. Serve with the lime wedges.

See what other Food52ers are saying.

  • Sophia Henkel
    Sophia Henkel
  • DrGaellon
  • Sara Jenkins
    Sara Jenkins
  • fidelio

6 Reviews

fidelio February 7, 2016
This is insanely delicious! Like btglenn I was wondering whether ribs or riblets. I went with riblets in the end and think this is what it should be. This will become a regular in our house!
Sophia H. February 3, 2016
OK, lamb shanks are going into this because that is what I have. YUMMM!
Sara J. February 4, 2016
I would just make sure to cooke the lamb shanks longer! because they are bigger!
Sophia H. February 4, 2016
I made it for dinner tonight. I did cook them a lot longer, next time, (and there will be a next time!) In will cook them with the lid on then the last three hours lid off. This is amazing and easy.
DrGaellon February 3, 2016
I don't have any whole dried chiles, and don't want to buy a package just to use one. Could I substitute 1/2 tsp or so of crushed red pepper flakes?
btglenn February 3, 2016
Did you mean lamb riblets? Lamb ribs are lamb chops. Riblets are really hard to find these days in many markets, unfortunately, because they are delicious, even just roasted.