Miso Lemongrass Glazed Lamb Ribs

Ingredients:

• 3 lbs lamb plate ribs
• 1 stalk lemongrass, thinly sliced
• 1 3 inch ginger root, peeled & minced
• 3 Tbsp brown or red miso
• 3 large garlic cloves, minced
• 3 Tbsp Apple Cider Vinegar
• 2 tsp Chinese Five Spice
• 2 Tbsp honey
• 2 Tbsp dark brown sugar
• ½ cup beef stock
• Salt to taste
• Cilantro to garnish

Instructions:

Put the lamb ribs in a large saucepan. Add half of the lemongrass, two-thirds of the ginger, and 1 Tbsp miso. Add enough water to just cover the ribs and bring to a rolling boil. Once boiling, reduce to a simmer and cover. Cook for 1 hour to tenderize the ribs.

While the ribs are simmering, make the glaze. In a small saucepan, combine the remaining lemongrass, ginger and miso with the minced garlic, vinegar, Five Spice, honey, brown sugar, and beef stock. Season to taste with salt, about 1 tsp. Bring to a rolling boil and reduce to half. Once reduced, strain out the solids and discard, reserving the liquid glaze.

Preheat your oven to 425°F and line a baking sheet with tin foil. Remove the ribs from the broth and place on the sheet, meaty sides up. Roast for 15 minutes. Remove from oven and pour the glaze over the ribs to coat. Bake for another 10 minutes. Remove from the oven and baste the ribs with the glaze in the pan. Return to oven to roast for another 15 minutes.

To serve, plate over rice and garnish with chopped cilantro. Bring the napkins, these are sticky!