Fiery Lamb Ribs with Teriyaki Glaze and Asian Cole Slaw

From: Executive chef Steve Chiappetti, Chiappetti’s Edible World, Chicago. Yield: 10 servings.

6 racks American Lamb ribs

Lamb Rib Braising Liquid:
1 cup Chinese five spice
12 oz. barbecue sauce
4 oz. soy sauce
1 cup brown sugar
as needed, water to cover ribs

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