March 26, 2013
Tamarind and Sumac Lamb Ribs
These ribs pair excellently with any light tabbouleh, couscous, or cucumber salad.
Ingredients
- 1 Pound lamb ribs, preferably Australian
- 1 -2 quarts chicken, beef, veal, or lamb stock
- 1/2 Pound onion, chopped
- 1/4 Pound carrots, chopped
- 1/4 Pound celery, chopped
- 2 Tablespoons minced garlic
- 6 Tablespoons dried sumac
- 1/4 Cup honey
- 1/4 Cup tamarind paste
- 1/4 Cup molasses
- 1/4 Cup tomato paste
- 1/2 Cup water
- 1 Tablespoon salt
Directions
Place the ribs in a stockpot and add the stock until just covered. Add the onion, carrots, and celery and place over high heat. Once it reaches a gentle simmer, reduce the heat to maintain the simmer and cook for 45 minutes.
Meanwhile, purée the remaining ingredients in a food processor until smooth to make the lacquer. When the ribs are done, remove them from the cooking liquid and let cool to room temperature.
Then, preheat a gas grill or grill pan on medium heat. Lightly coat the ribs with the lacquer and place on the grill for about 4-5 minutes on each side, basting frequently. When ribs are heated through and nicely lacquered on both sides, remove from the heat. Bring any remaining lacquer to a boil in a pot and drizzle over the ribs.