We found riblets at the farmer’s market. Only a tiny package was left, with these tiny riblets. We ate them slowly, carefully, little delicacies in our fingers. The sweetness from the peach, crispiness from the braised, then blackened fat, and bitterness from the greens. It’s also a nice thing to grind your own spices in a mortar & pestle. You can switch up the ingredients in this recipe all you want, adding, replacing, changing the spices. The dish is super versatile, but the best part is when the braised ribs get caramelized in a skillet.
Braised Lamb Riblets, Grilled Summer Squash, Apricots + Chard
1 lb pastured lamb riblets
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp red chili flakes
1 small onion, chopped
2 cloves garlic, minced
1 inch ginger, chopped
Handful of fresh thyme
2 cups water or beef broth
1 tbsp butter
5 summer squashes, cut lengthwise
Huge handful chard, chopped
3 sprigs rosemary
5 apricots, halved & quartered
Handful of cilantro
Bring the riblets to room temperature.
Add the pepper, coriander, cumin, chili flakes and sea salt to a dry skillet over medium heat. Toast until fragrant, 2-3 minutes and then grind in a mortar & pestle. Rub the spices into the riblets, place in a covered bowl, and let sit in the fridge for a few hours or overnight.
Heat the oven to 325*.
Place the butter to a dutch oven over medium-low heat. Add the onions to the skillet, cover and saute for about 20 minutes, stirring occasionally, until the onions are translucent, but now browned. Add the ginger and garlic, saute for a few minutes, then add the thyme, broth or water, and the riblets.
Bring to a gentle simmer, then place the dutch oven, covered, in the oven and braise for about 2 hours, until the meat is tender.
About 15 minutes before serving, heat the grill, and cook the summer squash.
Remove the riblets from the braise, and cut them into individual ribs, reserving the braising liquid for roasting future vegetables.
Heat a skillet, add some olive oil or butter to the pan, and add the chard and rosemary. Season the greens with lemon juice & sea salt, and then throw the apricots in the with greens. Cover the skillet, turn the heat down and allow to cook for a few minutes until the greens and apricots are slightly wilted & cooked down.
In the meantime, heat another skillet, add a little oil or butter, and sear the ribs until the fat starts to caramelize on all sides.
Serve the riblets with the chard, squash, and apricots, sprinkle with cilantro and a grind of salt & pepper.