Thursday, January 5, 2012
No snouts on the table!
That's a hungry Tula Belle. The great thing about having a dog who's as tall as the table is that occassionally you look up from your plate to see this. With a face like that, are you surprised we can't resist giving her table scraps? So why was she hungry tonight? Lamb Riblets! That's why.
Tula Belle has great taste, and who wouldn't beg for their own riblit? Lamb riblets are bone-in lamb breast. You'll find them by the following names: breast, rib, riblets, short ribs, and spareribs. If you see any of those names, just confirm with your butcher or farmer that they're bone-in lamb breast. They're one of the few lamb cuts that one can get for a reasonable price, and until the foodies discover them (and I'm sure they will), its a great cut to snap up. You can sub them in for pork spareribs in recipes, just make sure that the recipe calls for cooking at a low temperature over a long time. These were done in a 325 oven for a little over 4 hours. Lamb spareribs are rich, so grab a bottle of red wine and enjoy!
Slow Roasted Lamb Spareribs
2 pounds (about 2 racks) Lamb Spareribs
1/4 cup soy sauce
4 tablespoons Ponzu
1/4 cup grainy mustard
1 tablespoon honey
1 tablespoon minced ginger
3 minced garlic cloves
Juice of half a lime
a few squirts of Sriracha (or to taste)
salt and pepper
1/2 cup water
Preheat oven to 325.
Whisk together the soy sauce, Ponzu, mustard, ginger, garlic, Sriracha, salt and pepper. Taste and adjust. Generously slather over the spareribs. Any extra can be thinned and used as a dipping sauce.
Place the spareribs in a large baking dish. It's ok if they overlap a little; they'll shrink as they cook. Pour the water into the bottom of the pan, and cover the pan with a lid or foil. Bake for about 4 hours, turning the ribs every 45 minutes. If the water evaporates, add more. They're ready when the meat pulls off the bone and is tender. If you think they're done, pull off a little meat and taste. Is it tender? If so, the ribs are ready!
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