Vietnamese-Style Lamb Riblets with Sweet Soy Dipping Sauce

Vietnamese-Style Lamb Riblets with Sweet Soy Dipping Sauce
Photo by Scott Phillips


  • 2 Tbs. fish sauce
  • 1 Tbs. whole coriander seed, toasted and coarsely ground
  • 1 tsp. chile sauce, such as sambal oelek or sriracha
  • 1-½ Tbs. fresh lime juice
  • 2 Tbs. packed brown sugar (light or dark)
  • ¼ cup finely chopped shallot
  • 2 medium cloves garlic, minced
  • + 12 more ingredients
    • 2 Tbs. fish sauce
    • 2 Tbs. soy sauce
    • 2 lb. lamb breast riblets (also called Denver-style ribs)
    • 2 Tbs. peanut or vegetable oil
    • 1 medium clove garlic, minced
    • 2 Tbs. fresh lime juice
    • ¼ tsp. kosher salt
    • 1 Tbs. grated fresh ginger
    • 2 Tbs. chopped fresh cilantro
    • 2 Tbs. unseasoned rice vinegar
    • 1 Tbs. soy sauce
    • 1 Tbs. granulated sugar

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. 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 r...

View full recipe at Fine Cooking


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