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
4 to 6, as an appetizer
grapeseed or peanut oil
Salt and freshly ground black pepper, to taste
stock (chicken or vegetable)
Juice from 1 lime
dried chili (like arbol)
lime, sliced into quarters
cilantro, leaves only
toasted peanuts, crushed
In This Recipe
Heat the oil in a large Dutch oven or other heavy-bottomed pan over medium-high heat.
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.
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.
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.
Pour the sauce over the ribs, and garnish with the peanuts, cilantro, and scallions sprinkled over the top. Serve with the lime wedges.