📝 About This Recipe
These ribs are a masterclass in texture, featuring a melt-in-your-mouth tender interior protected by a shatteringly crisp, aromatic crust. Inspired by the bold street food of Western China, the lamb is first braised in aromatics before being flash-fried and tossed in a punchy mix of toasted cumin and chili. It is a sensory explosion that perfectly balances the rich, gamey sweetness of lamb with vibrant spices and a sticky, savory finish.
🥗 Ingredients
Aromatic Braising Liquid
- 2 lbs Lamb Ribs (cut into individual riblets)
- 2 inch piece Ginger (sliced into coins)
- 4 cloves Garlic (smashed)
- 3 whole Star Anise
- 1 piece Cinnamon Stick
- 1/4 cup Light Soy Sauce
- 2 tablespoons Shaoxing Wine (or dry sherry)
Crispy Coating
- 1 cup Cornstarch
- 1/2 cup Rice Flour (for extra crunch)
- 1 teaspoon Sea Salt
- 1/2 teaspoon White Pepper (ground)
Spiced Toss & Glaze
- 2 tablespoons Cumin Seeds (toasted and coarsely crushed)
- 1 teaspoon Sichuan Peppercorns (toasted and finely ground)
- 1 tablespoon Dried Red Chili Flakes (adjust to heat preference)
- 2 tablespoons Honey
- 1 tablespoon Rice Vinegar
- 3 cups Peanut Oil (for deep frying)
- 2 stalks Scallions (thinly sliced for garnish)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Place the lamb ribs in a large pot and cover with water. Bring to a boil for 2 minutes, then drain and rinse the ribs to remove impurities.
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2
Return the ribs to the clean pot. Add the ginger, smashed garlic, star anise, cinnamon stick, soy sauce, Shaoxing wine, and enough fresh water to just cover the ribs.
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3
Bring to a gentle simmer. Cover and cook for 1.5 to 2 hours, or until the meat is tender but not quite falling off the bone.
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4
Carefully remove the ribs from the liquid and place them on a wire rack. Pat them thoroughly dry with paper towels; moisture is the enemy of crispiness.
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5
In a shallow bowl, whisk together the cornstarch, rice flour, sea salt, and white pepper until well combined.
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6
In a small separate bowl, whisk the honey and rice vinegar together to create a light glaze. Set aside.
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7
Heat the peanut oil in a wok or deep heavy-bottomed pot to 375°F (190°C). Use a candy thermometer to ensure the temperature is accurate.
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8
Dredge each lamb rib in the cornstarch mixture, shaking off any excess. The coating should be thin and even.
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9
Fry the ribs in batches of 4 or 5 to avoid dropping the oil temperature. Fry for 3-4 minutes until the exterior is a deep golden brown and very crunchy.
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10
Drain the fried ribs on a clean wire rack or paper towels for 1 minute.
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11
In a clean, dry wok over medium heat, briefly toast the crushed cumin seeds, ground Sichuan peppercorns, and chili flakes for 30 seconds until fragrant.
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12
Add the fried ribs to the wok with the spices. Drizzle the honey-vinegar glaze over the ribs and toss rapidly for 30 seconds to coat every rib in spices and a hint of sweetness.
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13
Transfer to a serving platter and garnish generously with sliced scallions and fresh cilantro. Serve immediately while hot.
💡 Chef's Tips
Ensure the lamb is completely dry before dredging; any moisture will create steam and make the coating soggy. Mixing rice flour with cornstarch creates a lighter, glass-like crunch compared to using just wheat flour. Toast your cumin seeds whole and then crush them for a much more intense aroma than pre-ground powder. If you have time, let the braised ribs chill in the fridge for an hour before frying to help them hold their shape better. Maintain the oil temperature at 375°F; if it drops too low, the ribs will absorb oil and become greasy rather than crispy.
🍽️ Serving Suggestions
Serve alongside a smashed cucumber salad with black vinegar to cut through the richness of the lamb. A chilled, hoppy IPA or a crisp Tsingtao beer pairs perfectly with the spicy, fatty notes. Accompaniment of steamed bao buns allows guests to make little lamb sandwiches. Provide a side of cooling mint yogurt dip if the Szechuan heat is too intense for some guests. Serve over a bed of fragrant jasmine rice to soak up any remaining spiced honey glaze.