KC’s Lamb Ribs

by Chris Kastner of CK’s Restaurant in Hailey, Idaho
(This recipe was printed in a mailing from the Northwest Coalition for Alternatives to Pesticides (www.pesticide.org))
Makes 12 appetizers or 4 entrees.

Season 12 lamb ribs or lamb riblets with Chinese 5 spice.

Steam for 2.25 hrs until you can flip a bone out. The meat should be tender and almost falling off the bone. Lamb can be cooked up to two days ahead.

Half an hour before serving, cut ribs into singles, paint them with a wet sauce (see below) and heat in a 400-degree oven for 20 minutes. Before serving, sprinkle with chopped cilantro and sesame seeds.

Sauce: 1 cup Sweet chili sauce, 1 cup Chinese hoisin sauce and 1 tbsp minced garlic.

(I steamed the ribs by putting water in the bottom of my broiling pan, and then covering the pan tightly with foil. This was a very easy recipe, and very delicious. It can also be easily adapted to accommodate how many people you are serving. Using our lamb short ribs (riblets) wouldn’t give as nice a presentation as the whole ribs he calls for. (We can have whole ribs cut for you). This was the favorite recipe of several of us at the table.)