DBGB's Glazed Lamb (or Pork) Ribs

DBGB's Lamb Riblets

A few months ago, The New York Times showcased a recipe from DBGB (chef Jim Leiken) for glazed lamb riblets. I tried this recipe with riblets from locally farmed lamb, which I found at the Union Square Market. The dish was just fantastic, full of varied flavors -- coriander and fennel seeds, Aleppo pepper, rosemary, thyme, honey -- that mingled in an interesting, even exciting, way. I immediately added it to my "best recipes" list.

A month later, I discovered a rack of Heritage Farms baby back pork ribs in my freezer and my wife suggested trying the same preparation. Even better! My friend Piglet and her husband shared this with us and he told me that they were the best ribs he had ever had. So you have choices: if pork is not your thing, go with the lamb; otherwise, pork ribs are easier to find and slightly juicier.

This recipe is not hard to make, although it has a number of steps because it has a glaze, a sprinkle and a minted yogurt sauce that, for some reason, is not included in the on-line version of the recipe. Just combine 1 cup of whole-milk yogurt, 1/2 cup of crème fraîche; 1/4 cup of mint, minced; 1 tablespoon of chives, minced; 1/2 garlic clove, grated; zest of 1 lemon; salt, pepper and tabasco or other hot sauce to taste. Although not essential, I think the sauce is a nice addition: yet another flavor and a smooth texture that contrasts with the crispy glaze on the ribs.

Try this recipe!

Bobby Jay