Vadouvan Spiced BBQ Lamb Riblets with Tamarind BBQ Sauce, Pickled Peaches and Cucumber Raita

Photo: American Lamb Board

From: Executive chef Vernon Morales, Salt House, San Francisco. Yield: 8 servings.

8 lamb spareribs (Denver ribs)
8 oz. tamarind BBQ sauce

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish