Ingredients
- 2 racks (2 1/2 pounds) lamb ribs (2 full racks Denver-cut lamb ribs)
- 1 1/2 cups chicken broth
- 1 bottle (12 ounce) malt beverage (Goya Malta)
- 1/2 cup honey
- 2 dried chile peppers (morita chipotle chiles or 1 canned chipotle chile in adobo)
- Ginger root (2" piece, not peeled, sliced into rounds)
- 4 scallions, sliced (for garnish)
- 1 teaspoon sesame seeds (toasted (for garnish)
How to Make
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Step 1: Preheat the oven to 325F.
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Step 2: Season the ribs with salt and pepper. In a large roasting pan, mix the chicken broth, Malt beverage, honey, soy sauce, chipotles and ginger until well combined. Set the ribs, curved side up, in the pan and place in the oven. Roast for 1 hour.
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Step 3: After the hour, flip the ribs over and continue roasting until the meat is very tender and a knife meets no resistance when inserted between the rib bones. About 2 1/2 to 3 hours.
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Step 4: Check the pan occasionally and add water 1/2 cup at a time if it is a little dry.
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Step 5: Remove the pan from the oven. The liquid should be thick and syrupy. If not, put the pan over medium heat and simmer until the liquid is very thick. Brush the ribs with the sauce to glaze and keep them warm until ready to serve.
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Step 6: To serve, cut into individual ribs and place on a serving platter. Brush them again lightly with the sauce. Sprinkle the scallions and sesame seeds, if using, over he top. Strain any extra sauce and serve on the side.
We hope you enjoy this recipe!
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