Chinese Braised & Roasted Lamb Ribs with Cumin Chili
Serves 4–6
At Pursuit Farms, we believe in celebrating whole-animal cooking, sourcing only the finest cuts, and elevating every ingredient to its fullest potential. While we’re best known for our Wagyu and heritage pork, our commitment extends to exceptional lamb as well—richly marbled, full of character, and ideal for dishes that balance depth and spice. This Chinese Braised & Roasted Lamb Ribs with Cumin Chili recipe does just that, honoring beautiful lamb ribs with layers of aromatics, chili heat, and crisp caramelized fat.
These lamb ribs are braised until tender in a rich, aromatic broth, then roasted until the fat caramelizes and the edges crisp. Finished with cumin chili powder and paired with a sweet–tangy dipping sauce, they’re deeply flavorful and perfect for sharing.
Ingredients
Lamb Ribs
- 2–3 lbs (1–1.5 kg) lamb ribs, trimmed but with a little fat left on
For the Braise
- 1 ½ cups Shaoxing wine
- ¼ cup light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp rock sugar (or brown sugar)
- 6 slices ginger
- 6 cloves garlic, smashed
- 4 green onions, cut into 3-inch lengths
- 3 star anise pods
- 1 tbsp Sichuan peppercorns, lightly toasted
- 1 small cinnamon stick
- 6–8 whole dried chilies
- Water or stock, enough to just cover the ribs
- Method
1. Blanch the Ribs
Place the ribs in a pot of cold water and bring to a boil. Simmer for 3–5 minutes to draw out impurities, then drain and rinse under cold water.
2. Braise
In a heavy pot or Dutch oven, combine the Shaoxing wine, soy sauces, sugar, ginger, garlic, scallions, star anise, cinnamon, Sichuan peppercorns, and dried chilies. Add the ribs, then pour in enough water or stock to cover. Bring to a boil, skim off any foam, then cover and simmer over low heat for 1½–2 hours, until the ribs are tender but not falling apart.
3. Dry & Roast (or Steam–Roast)
Remove the ribs from the liquid and set aside. (Save the braising stock—it makes an incredible base for noodles or soup.) Pat the ribs dry, then roast at 425°F (220°C) for 10–15 minutes, until the fat caramelizes and the edges are crisp with a light char.
Alternative: Steam the ribs for 10 minutes to reheat, then roast or broil briefly to caramelize the fat.
Finish with a generous sprinkle of XXHEAT Cumin Chili Powder.
Black Vinegar–Sugar Dipping Sauce
Ingredients
- 3 tbsp Chinkiang black vinegar
- 1 tbsp light soy sauce
- 1½ tsp sugar (rock or white; adjust to taste)
- 1 clove garlic, finely grated or minced
- ½ tsp fresh ginger, finely grated (optional but recommended)
- ½ tsp sesame oil
- 1–2 tsp chili oil, to taste
- Pinch of toasted sesame seeds (optional)
- Finely sliced scallion greens, for garnish
Method
In a small bowl, dissolve the sugar in the black vinegar. Add soy sauce, garlic, ginger, sesame oil, and chili oil. Mix well. Taste and adjust—aim for a sweet–sour balance with a savory backbone and a gentle chili kick. Top with scallions and sesame seeds just before serving.