It seems everyone likes things made Buffal0-style. Here’s a recipe for Crispy Lamb Riblets that will send your palate to ecstasy! You can find tangerine oil through this link.
- 12 lamb spareribs
- 2 carrots, peeled, diced
- 2 stalks celery
- 2 medium onions, diced
- 8 to 12 Cups chicken stock
- 6 Cups Buffalo-style hot sauce
- 2 Cups sweet Thai chili sauce
- 2 Tablespoon tamarind syrup or Worcestershire sauce
- 2 Tablespoon honey
- 1/2 teaspoon tangerine oil
- canola oil, as needed
- Place spareribs, carrots, celery and onions in roasting pan; add chicken stock to cover. Braise in 400 degrees F oven, covered, for 2 hours. Remove ribs from liquid and cool. Cut into individual ribs.
- Combine hot sauce, chili sauce, syrup or Worcestershire sauce, honey and tangerine oil in saucepan. Warm mixture over medium heat, stirring occasionally, until thoroughly heated.
- Deep-fry cooked ribs in batches in 350 degrees F canola oil for 3 to 4 minutes. Remove from oil, drain on wire rack. While ribs are hot, toss generously with sauce mixture.
- Serve immediately.
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