Sweet & Spicy Glazed Lamb Ribs
D'Artagnan chef bio | Yield: Serves 4
These slow roasted lamb spareribs are succulent and flavorful with both a Moroccan-style spice paste and a sweet harissa and honey glaze.
- 2 racks Lamb Spare Ribs, Denver Ribs
- 4 cloves garlic, smashed and finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons kosher salt
- Freshly ground black pepper
- 1 tablespoon ras el hanout
- ½ teaspoon ground coriander
- 1 cup honey
- ½ cup harissa paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons unsalted butter
- Fresh cilantro, for garnish, optional
- Prep the ribs: Turn the lamb bone-side-up and feel the bottom of the rack for remnants of the chine bone. Using a sharp paring knife, trim away any bony fragments and discard. Turn the rack over and lightly score any visible fat. Leave ribs at room temperature for about 45 minutes.
- To a mortar and pestle add chopped garlic, ginger, salt, several grinds of black pepper, ras el hanout, and coriander. Grind into a paste.
- Massage the paste into the lamb, concentrating most of it on the meat side. Place the ribs on a rimmed sheet pan, cover with cling film and refrigerate for at least 2 hours, up to about 8 hours.
- Remove the ribs from the refrigerator about 45 minutes before you plan to cook. Preheat oven to 300 degrees F.
- Place the ribs on a rack set over a rimmed sheet pan and roast until meat is completely tender, about 2-3 hours. Meanwhile, make the glaze. In a small saucepan over medium heat, stir together honey, harissa paste, and vinegar. Cook until bubbly and slightly thickened, about 7-10 minutes. Remove from heat and whisk in butter, set aside.
- Remove ribs from the oven and brush both sides with glaze. Let stand for 5 minutes then brush on a second coat of glaze.
- Preheat a grill to medium-high, direct flame. Or if not grilling, preheat broiler to high.
- Grill meat-side down (or broil meat-side up) until nicely caramelized, about 4-6 minutes, brushing with glaze one more time while they’re browning.
- Rest lamb for 5 minutes before cutting into individual ribs and serving.