Riblets – Vietnamese Style with Sweet Soy Dipping Sauce
CategoryDifficultyIntermediate
Yields6 Servings
 2 lbs Lamb Riblets
Marinade
 ¼ cup Shallot, finely chopped
 2 Cloves of garlic, minced
 2 tbsp Fish sauce
 2 tbsp Soy sauce
 2 tbsp Peanut or vegetable oil
 2 tbsp Brown sugar
 1 ½ tbsp Fresh lime juice
 1 tbsp Fresh ginger, grated
 1 tbsp Whole coriander, toasted and coarsely ground
 1 tsp Sriracha or other chile sauce
 ¼ tsp Salt
Dipping Sauce
 2 tbsp Fish sauce
 2 tbsp Fresh lime juice
 2 tbsp Unseasoned rice vinegar
 2 tbsp Fresh cilantro, chopped
 1 tbsp Soy sauce
 1 tbsp Sugar
 1 Clove of garlic, minced
1

Put all of the marinade ingredients in a medium bowl and stir to combine. Put the riblets in a gallon-size freezer bag and pour in the marinade.

2

Seal the bag and massage the riblets to evenly distribute the marinade. Refrigerate for at least 8 and up to 24 hours, turning the bag occasionally to redistribute the marinade.

3

Position a rack in the center of the oven and heat the oven to 300°F. Remove the riblets from the marinade, scraping any excess seasonings back into the bag (reserve the marinade).

4

Arrange the riblets bone side down on a flat roasting rack in a roasting pan or on a heavy-duty baking sheet.

5

Roast, basting with the reserved marinade every 20 minutes for the first hour, until the meat is very tender and can be easily pierced with a knife, 1-1/2 to 2 hours.

6

Combine all of the sauce ingredients in a small bowl and stir until the sugar is dissolved.

7

Position an oven rack 5 to 6 inches from the broiling element and heat the broiler on high.

8

Arrange the riblets cut side up on a foil-lined baking sheet and broil until browned and sizzling on one side, 2 to 3 minutes. Turn with tongs and brown the other side, 2 to 3 minutes more.

9

Transfer to a serving platter. Serve with the dipping sauce and plenty of napkins.

Notes
10

You can roast these riblets ahead of time and then run them under the broiler at the last minute to get an even more caramelized flavor and crisp edges. Perfect for a party appetizer!

Ingredients

 2 lbs Lamb Riblets
Marinade
 ¼ cup Shallot, finely chopped
 2 Cloves of garlic, minced
 2 tbsp Fish sauce
 2 tbsp Soy sauce
 2 tbsp Peanut or vegetable oil
 2 tbsp Brown sugar
 1 ½ tbsp Fresh lime juice
 1 tbsp Fresh ginger, grated
 1 tbsp Whole coriander, toasted and coarsely ground
 1 tsp Sriracha or other chile sauce
 ¼ tsp Salt
Dipping Sauce
 2 tbsp Fish sauce
 2 tbsp Fresh lime juice
 2 tbsp Unseasoned rice vinegar
 2 tbsp Fresh cilantro, chopped
 1 tbsp Soy sauce
 1 tbsp Sugar
 1 Clove of garlic, minced

Directions

1

Put all of the marinade ingredients in a medium bowl and stir to combine. Put the riblets in a gallon-size freezer bag and pour in the marinade.

2

Seal the bag and massage the riblets to evenly distribute the marinade. Refrigerate for at least 8 and up to 24 hours, turning the bag occasionally to redistribute the marinade.

3

Position a rack in the center of the oven and heat the oven to 300°F. Remove the riblets from the marinade, scraping any excess seasonings back into the bag (reserve the marinade).

4

Arrange the riblets bone side down on a flat roasting rack in a roasting pan or on a heavy-duty baking sheet.

5

Roast, basting with the reserved marinade every 20 minutes for the first hour, until the meat is very tender and can be easily pierced with a knife, 1-1/2 to 2 hours.

6

Combine all of the sauce ingredients in a small bowl and stir until the sugar is dissolved.

7

Position an oven rack 5 to 6 inches from the broiling element and heat the broiler on high.

8

Arrange the riblets cut side up on a foil-lined baking sheet and broil until browned and sizzling on one side, 2 to 3 minutes. Turn with tongs and brown the other side, 2 to 3 minutes more.

9

Transfer to a serving platter. Serve with the dipping sauce and plenty of napkins.

Notes
10

You can roast these riblets ahead of time and then run them under the broiler at the last minute to get an even more caramelized flavor and crisp edges. Perfect for a party appetizer!

Riblets – Vietnamese Style with Sweet Soy Dipping Sauce
IngredientsDirections