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. Pour the date mixture through a small strainer set over a mixing bowl. Using the back of a dinner spoon, press the date flesh against the strainer. Occasionally scrape the bottom of the strainer to collect the date 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 and discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl and set aside.
ASSEMBLY:
Prepare a grill for medium heat and oil the 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 and 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.
