Sweet and Sour Lamb Ribs

A savory rack of lamb, paired with an aromatic, flavorful marinade and finished with a sweet and sour glaze. Created by Chef Tamar Poyser Instagram: @tamarpoyser

Total Time:
90 minutes

Servings:
6

Ingredients

½ cup soy sauce

½ cup Shaoxing wine

¼ cup DOLE 100% Pineapple Juice or Light Pineapple Juice

¼ cup beef stock

1 tsp sesame oil

1 to 2 fresh red chilis, sliced

4 cloves garlic, smashed

3 slices fresh ginger

2 scallions, chopped

3 Pounds Lamb Ribs

2 cups Dole Sweet and Sour Sauce (see recipe)

Directions

Whisk together all ingredients (except lamb and Sweet and Sour Sauce) and set aside.
Cut the ribs in riblets or keep it racked. Place the ribs in a Ziplock bag or deep pan. Pour marinate over lamb and let it sit for at least an hour, preferably overnight.
Pre heat oven to 350 degrees.
Place ribs in a roasting pan and pour in the marinade. Make sure to include the scallions, ginger, garlic and chilis.
Cover with foil and roast until just about tender enough 40 minutes or so.
When the ribs are tender remove the foil and pour 1 1/2 cups Sweet and Sour Sauce over the ribs, then return to the oven.
Bake ribs for another 30 minutes or more until sticky and caramelized, basting with more Sweet and Sour Sauce a couple times in between.

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Sweet and Sour Lamb Ribs

Ingredients

Directions

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