Pei Wei Asian Diner Shanghai Lamb Ribs

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 2 star anise
• 1 teaspoon whole cumin seed
• 1 teaspoon red pepper flakes
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon szechuan peppercorns
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon szechuan peppercorns, ground
• 2 ounces yellow rock sugar (can be found in asian markets)
• 5 tablespoons shaoxing wine
• 1 (6 1/2 lb) lamb baby back ribs
• dry rub seasonings

Recipe

• 1 grind all of the spice mixture in a spice grinder. set aside.
• 2 bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. set aside.
• 3 preheat oven to 250 degrees f.
• 4 cut ribs into individual ribs and toss with the spice mixture. coat well and place on foil lined sheet pan. cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone).
• 5 reserve until you are ready to grill. at this point, you could pop them in the refrigerator in an airtight container and cook the next day.
• 6 brush the ribs with the glaze and place on grill over low heat, no direct flame. grill until ribs are caramelized and heated throughout. serve.