Place lamb ribs in large saucepan. Cover with water and the 1/3 cup soy sauce. Bring to a boil; reduce heat and simmer 10 minutes. Drain and let cool.
Preheat oven to 350F (175C). Cover baking sheet with aluminum foil. In medium bowl, mix remaining ingredients. Coat each rib with sauce; arrange on baking sheet. Roast 10 minutes. Reduce oven to 275F (135C). Baste with sauce. Roast 10 to 15 minutes longer or until tender.
Serve with Asian Slaw (recipe follows) or your favorite cole slaw recipe.
Makes 6 servings.
Notes:
Ribs may be marinated in sauce 4 to 24 hours.
Tamarind, sambal oelek and five spice powder can be found in Asian sections of some supermarkets or in many Asian grocery stores.
Asian Slaw:
1/4 cup mayonnaise
1 1/2 teaspoons granulated sugar
1/2 teaspoon freshly grated ginger
1/2 teaspoon sesame oil
1/4 teaspoon salt
Pinch white pepper
3 cups prepared broccoli slaw or prepared cole slaw
In a large bowl mix mayonnaise, sugar, ginger, sesame oil, salt and pepper. Add vegetables; toss.
Makes 6 (1/2 cup) servings.
Take your BBQ lamb ribs to the grill
For the best flavor, take your lamb ribs and cook them on an indirect grill set to a medium heat. Do not use too much heat or you will end up toughening them and they will be overly chewy, some folks like it this way, so if you do, go right ahead! I prefer cooking them fairly slowly which helps to ensure that the flavorsome fats break down which helps to make the ribs nice and tender. When they are cooked, wrap them up in foil and leave them on the side of the grill on a low heat to keep them warm prior to serving.
