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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

Lamb Rib Glaze:
8 oz. plum sauce
4 oz. hoisin sauce
2 oz. sriracha sauce
2 oz. dark soy sauce
1 oz. sesame oil
1 Tbsp. sesame seeds
1 tsp. black sesame seeds

Asian Slaw:
1 head Napa cabbage, shredded
1 carrot, finely julienned
1 red onion (sauteed with red wine vinegar and sugar, cooled down)
1⁄2 cup green onions, sliced
1 Tbsp. sesame seeds
1 tsp. black sesame seeds
to taste, salt and black pepper

Rub ribs with Chinese five spice; set in a 3” to 4” deep pan.

For lamb rib braising liquid: In a bowl, mix barbecue sauce, soy sauce and brown sugar; pour over ribs. Add water to cover ribs completely. Cover pan with foil; braise at 350°F for 11⁄2 to 2 hours. Remove ribs from liquid; cool. Cut ribs to the bone; grill. Brush with glaze.

For lamb rib glaze: In a bowl, combine plum sauce, hoisin sauce, sriracha sauce, soy sauce, oil, sesame seeds and black sesame seeds. Whisk together.

For Asian slaw: In a bowl, combine cabbage, carrot, red onion, green onions, sesame seeds, black sesame seeds, salt and pepper. Toss together. Add some glaze; toss again.

PHOTO: Steve Chiappetti

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