The secret’s in the sauce—chef Dan Bazzinotti shares his recipe for broth-braised lamb ribs served with a sour-orange glaze. A DIY dry rub and the simple, standout sauce elevate this dish to chef-ly levels.
- 4 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 bay leaf, ground
- 5 pounds lamb ribs
- chicken/beef broth
- 2 cups fresh orange juice
- 1 cup sugar
- 1/2 cup cider vinegar
- 1 tablespoon cilantro, chopped
- 1 tablespoon basil, chopped
- Mix together salt and spices and rub onto the lamb ribs. Let them sit overnight.
- The next day, preheat the oven to 300 degrees. Place the ribs into a roasting pan and add enough chicken or beef broth to almost cover the ribs. Cover with foil and braise for 4 to 6 hours until the ribs are tender but not falling off the bone.
- Cool the ribs completely and finish them on the grill (or grill pan, broiler or cast iron) until heated through to 165 degrees with grill marks.
- Place the orange juice, sugar and vinegar in a sauce pot and simmer until syrupy (about 15 minutes). Finish the glaze with fresh-chopped cilantro and basil.
- Spoon glaze over ribs and serve.