Lamb Riblets with Spicy Honey-Soy Sauce |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup honey | 1/2 cup (1stick) butter, cut into 1/2-inch pieces | 1/2 cup soy sauce |
| 1 tablespoon chipotle chile powder | nonstick vegetable oil spray | 3 pounds lamb riblets (spareribs; about 30) |
| 1 cup finely chopped green onions | 2 tablespoons sesame seeds, toasted | |
| 1 | Preheat oven to 375 F. Combine honey, butter, soy sauce, and chile powder in small saucepan. Bring to boil over medium-high heat. Reduce heat to low; simmer until sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer 1/2 cup sauce to small bowl and reserve. |
| 2 | Spray large rimmed baking sheet with nonstick spray. Sprinkle ribs with salt and pepper. Arrange on prepared sheet; brush generously with sauce. Roast until cooked through and deep brown, occasionally turning and brushing with more sauce, about 45 minutes. Transfer ribs to platter. Sprinkle with green onions and sesame seeds. Serve, passing reserved 1/2 cup sauce separately. |