Chef Saba Wahid Duffy Date and Tamarind Glazed Lamb Ribs
- Prep time 2Hr
- Cook time 3Hr, 20Min
- Technique Grill, Braise
- Meat Lamb
- Cut Ribs
- Serves 10
With pickled chillies and crushed peanuts
Ingredients
2 racks of lamb ribs
5 ounces ginger, peeled, chopped
3 cloves of garlic
1 large onion, roughly chopped
1 orange wedge (about ⅛ of orange)
5 star anise pods
20 pitted medjool dates plus 4 cups of water 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
6 habanero chiles, halved lengthwise, seeds removed if desired, divided
¼ cup plus ⅓ (lightly packed) light brown sugar
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup tamarind concentrate
3 tablespoons honey Vegetable oil (for grill)
Kosher salt
3-4 Fresno chillies
1 cup vinegar
2 tbl sugar
2 tbl salt
¼ cup crushed peanuts
Micro cilantro and/or cilantro sprigs lime wedges
chives
Method
BRAISE RIBS - Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.
Make Date reduction:
Over high heat, in a small pot combine dates and water, bring to a boil. Let boil for 3 minutes. Reduce heat to low. Continue to cook for 30 minutes. With a fork break up the dates. Continue cooking for another 30 minutes. Set aside to cool. With a small size strainer pour dates liquid into the strainer over a mixing bowl. Using the back of a dinner spoon press the dates flesh against the strainer. Once in a while scrap the bottom of the strainer to collect dates Sauce. Store in an airtight container in the refrigerator. Yield: a little over 2 cups.
Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, Date reduction, salt, half of chiles, and ¼ cup brown sugar. Pour in water just to cover lamb and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1½–2 hours. Chop remaining chiles while ribs are cooking and set aside.
Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining ⅓ cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1½ cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
ASSEMBLY
Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil. Garnish with Pickled Fresno chillies and crushed peanuts plus a squeeze of lime juice. Season with salt. Top with micro cilantro and chive.
