Brown-Sugar Bourbon Lamb Ribs

SERVES 8

• 2½–3 lbs (1.1–1.36 kg) lamb ribs
• ¾ cup brown sugar
• ¼ cup tomato paste
• 2 cloves garlic, minced or crushed
• ½ cup bourbon
• ¼ cup soy sauce
• 1 Tbsp rice vinegar or apple cider vinegar
• 1 Tbsp chili garlic sauce (see note)
• 1 tsp salt
• 1 tsp fresh cracked pepper

Radish Salad

• 3 breakfast radishes or radishes
  of your choice
• 1 bunch daikon cress or ½ cup microgreens
• 1 tsp lemon juice or ½ tsp sumac
• 2 tsp olive oil
• salt and pepper, to taste

Preheat oven to 300°F (150°C).

Combine brown sugar, tomato paste, garlic, bourbon, soy sauce, vinegar, chili garlic sauce, salt, and pepper in a small saucepan. Bring to a simmer and cook 5 minutes until smooth and thick. Place ribs in a baking dish and cover with sauce. Cover tightly and bake for 2–2¹⁄₂ hours or until extremely tender.

Cut the radishes extremely thinly (I use the slicer on my box grater to do this quickly and easily) and combine with greens. Season with lemon juice or sumac and oil, salt, and pepper to taste.

Lay the ribs on a platter. Top with radish salad.

Note: Some butchers cut riblets from lamb breast, which can end up with many small bones in each “riblet,” so specify lamb spare ribs if you aren’t sure.