Singapore Lamb Riblets with Asian Slaw
5 pounds meaty California lamb riblets
2 quarts water
1/3 cup soy sauce
1/4 cup tamarind concentrate*
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons honey
2 teaspoons sesame oil
1 teaspoon freshly grated gingerroot
1 teaspoon fresh chili paste (sambal oelek)*
5 cloves crushed garlic
1/2 teaspoon five-spice powder*
1/4 cup mayonnaise
1 1/2 teaspoons sugar
1/2 teaspoon freshly grated gingerroot
1/2 teaspoon sesame oil
1/4 teaspoon salt
Pinch white pepper
3 cups broccoli slaw or cabbage cole slaw mix
For Lamb Riblets, place lamb in large saucepan. Add water and 1/3 cup soy sauce. Bring to boil; reduce heat and simmer 10 minutes. Drain and set riblets aside to cool.
Preheat oven to 350°F. Cover baking sheet with aluminum foil. In medium bowl, mix remaining ingredients for sauce and coat each rib, generously. Arrange on baking sheet and roast at 350°F for 10 minutes. Reduce heat to 275°F; baste riblets with sauce and roast until tender, 10 to 15 minutes more.
Meanwhile, for Asian Slaw, in large mixing bowl, combine seasonings with mayonnaise and mix well. Add slaw mix and toss to combine. Serve with hot riblets.
Tamarind, sambal oelek, and five-spice powder are available in the Asian section at many supermarkets or in Asian specialty stores.