Sichuan Honey Lamb Ribs

Sichuan Honey Glazed Lamb Ribs

This recipe is sponsored by American Lamb

I can’t get enough cocktail party apps this time of year. These lamb ribs are so tasty and a perfect combo of classy, easy to make, and crazy delicious that they are great to bring to your next holiday get together. The Sichuan flavors are totally unexpected and will wake everyone up and get the party started.

The key to these ribs is finding the right cut of American Lamb. You don’t want rib chops or a rack of lamb, they are sometimes called Denver ribs or spare ribs. I had to call around to a few local stores to find them, if you have a butcher near you they will be happy to help!


I usually can’t get sichuan peppercorns ground so I have to take matters into my own hands. This also has cumin, coriander, black pepper, and cinnamon.

Celery, sesame oil, light soy sauce, shaoxing wine, rice vinegar, and honey.

After about an hour and a half they are super tender.

I finished them with a sauce of lime, soy sauce, and lots of honey.

And finally, a dusting of chili flakes, sesame seed, and cilantro

These came out so good. The sichuan pepper adds that awesome tingly sensation and the honey balances the heat.

Perfect bite sized ribs that have a classy feel but retain that sticky tender rib essence.

Sichuan Honey Glazed Lamb Ribs

Spicy sweet American Lamb ribs slow cooked until tender in a Sichuan peppercorn and soy sauce mixture, and glazed with a honey lime sauce.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Appetizer
Cuisine: American, Chinese
Keyword: Spicy
Servings: 2 people

Ingredients

  • 1 rack American Lamb Ribs about 1.25 pounds, about 9 ribs
  • 2 tablespoons sichuan peppercorns
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili flake
  • 1/2 teaspoon pinch of salt
  • 1/4 cup light soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup sesame oil
  • 1/2 cup shaoxing wine
  • 1/4 cup honey
  • 2 ribs celery chopped
  • 1 lime
  • 1 tablespoon light soy sauce
  • 1/2 cup honey
  • sesame seeds
  • chopped cilantro
  • chili flake

Instructions

  • Preheat oven to 325.
  • Cut the ribs into individual ribs and place into a baking dish. season with a light sprinkle of salt, but go easy because there are lots of salty ingredients.
  • Grind the spices and rub all over the ribs.
  • Add the cooking liquids to the baking dish along with the celery and stir well to combine.
  • Place into the oven and cook one hour. Flip and continue cooking another half hour to an hour or more depending on desired doneness. Flip occasionally to brown (the parts above the cooking liquid will get some color in the oven.) and add liquid if needed.
  • Remove from the oven.
  • Combine the soy sauce, lime juice, and honey. Place the ribs on the serving dish and top with the honey sauce.
  • Sprinkle on the sesame seeds, cilantro and additional chili flakes as desired.
  • *If you want to bring these to a party, you could and travel with them warm after you pull them from the oven in step 6, and slightly reheat at the party, or chill them and refrigerate for a few days, then reheat at the party.

4 Comments

    1. I roasted green beans and sweet potatoes cubes.
      I love to eat my colors, and this meal will complete my food preference.

  1. I’ve made this dish twice now — and it’s been an incredible success. If you push past the 1.5h mark overall you’ll get a more tender meat, well worth the wait!
    A question: what is the use/benefit of the celery? It’s all melted down in the sauce afterwards and seemed like a loss to me, unless it’s really there for the seasoning only? Would be interesting to know.
    Thanks!

    1. Thats awesome! Yes, the celery is there for flavor. I think it would still be good without it but I like the subtle flavor it adds. You could also sub with celery seed or celery salt if you would rather.

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