Get ready for one picture-heavy post.
You know what, I’m getting a little ahead of myself, though. Here’s where it started. My lamb ribs from 8 O’Clock Ranch. A little over a pound. They sell for $2.95/lb. With shipping figured in, it’s around $4 for this package of lamby happiness. I’ve never even seen lamb ribs sold anywhere before, so I had to try them. This package contained two pieces of lamb ribs. One thicker and one thinner.
2 T chili or cayenne powder
This was a little on the salty side, but whatever – I like salt. You can adjust that part as you see fit. Really, adjust any and all of it. But the flavors worked really well overall. Just make sure you coat that sucker with as much as you can. Really pack it on.
Char Siu Lamb Ribs Recipe
1.5 T Maltose
1.5 T honey
1/4 – 1/2 t garlic black bean paste (or hoisin)
1.5 T soy sauce
2 T vermouth
1/2 t sesame oil
This was awesome, and I look forward to making it again for other cuts of meat. Maltose is kind of a bitch to work with – it’s got a tough texture to accurately measure. Just eyeball it. It’s like pulling candy to get it out, and needs to be warm to even think about blending it (otherwise it hardens up). You could just double up on the honey if you don’t have it.
Any way, I let them marinate in the fridge for a solid 12+ hours.
Then I pulled out my little red stove-top baby smoker. I sprinkled in 4 T of plum wood chips. I think they only recommend 1-2 T, but I wanted to blast these ribs with smoky flavor. I don’t taste as much smoke as I’d like with 2 T of wood chips.
Covered everything and set it to smoke over low heat, aiming to get it above 150 F and below 200F. The stove-top gods must have been with me that night, because my temps set pretty well. It took about half an hour to get up to the right temperature, and overall I’d say they cooked for 2.5-3 hours. I let the bigger dry rubbed ribs cook a half-hour longer than the skinny char siu rubs.
Oh, and don’t toss out your char siu marinade. Cook it down with some sugar syrup to make a glaze. I over-reduced it, so I had to add more water. Kind of annoying, but worth it when I finished them in the over, and brushed that goodness over it.