Sweet-and-Sour Lamb Ribs

Name: Sweet-and-Sour Lamb Ribs
Yield: serves 8 as an appetizer
Ingredients: 1 package (2 racks, 8 ribs each) lamb short ribs; 1 medium yellow onion; 2 bay leaves; Salt and freshly ground black pepper; 2 tablespoons chopped fresh Italian parsley, for garnish; 1 cup guajillo honey or your favorite mild honey; 1 cup cider vinegar; 2 cloves garlic, minced; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon anise seed; 1/2 teaspoon chili powder

December 14, 2011

Austin chef Jesse Griffiths and his wife, Tamara Mayfield, brought succulent lamb ribs to my Fredericksburg garden party, and everyone devoured them. Jesse cleverly ensures these ribs are partyfriendly for guests and hosts alike—the recipe can mostly be done in advance. The ribs are initially simmered on the stove top and then need just a very short turn on a grill before serving. Jesse and Tamara are co-founders of Austin’s Dai Due Supper Club; their dinners are movable feasts staged at various local farms, vineyards, hotels, and private homes featuring local, sustainably produced ingredients prepared onsite by Jesse. If you can’t find lamb, pork spareribs or beef shortribs will work equally well. If you use beef ribs, they’ll need to simmer for 4 to 5 hours. You can simmer the ribs up to 24 hours in advance, and the glaze will keep for 3 weeks in the refrigerator

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