Crispy Lamb Ribs with Moxie Glaze

Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Lamb Ribs

Chef/co-owner Will Gilson

Puritan & Company

Cambridge, Mass.

These petite lamb ribs make for a savory shared starter. The glaze is flavored with Moxie, a carbonated soft drink similar to root beer that originated in New England. If Moxie isn’t available, root beer or cola can substitute. The recipe can easily be doubled to feed a larger group.



Lamb ribs

2 to 2½ lb. lamb ribs

Salt and ground black pepper, to taste

Ground coriander, to taste


½ cup soy sauce

½ cup Moxie soda

¼ cup sugar

2 tbsp. sake or rice wine

1 tsp. fish sauce

2 cups rice flour or corn starch

Vegetable oil, as needed

½ cup mint leaves

½ cup thai basil leaves

½ cup cilantro leaves

½ cup fried shallots


  1. For ribs, preheat oven to 275 F. Season both sides of ribs of with salt, pepper and coriander.
  2. Line a roasting pan or large rimmed baking sheet with aluminum foil; add ribs, meat-side up. Cover tightly with foil, crimping edges to make a tight seal. Bake until meat is very tender but still attached to the bone, about 3 hours.  Allow to cool to room temperature.
  3. For glaze, in small saucepan, combine soy sauce, Moxie soda, sugar, sake and fish sauce; bring to a boil, stirring often. Reduce heat to low; simmer until thickened to a glaze, 15 to 20 minutes, stirring occasionally. Remove from heat; cool to room temperature and reserve.
  4. Cut rack of ribs between each bone into individual ribs. In large bowl, toss ribs with rice flour until coated; shake off excess.
  5. Fill a skillet with 1/2 inch oil and heat over medium-high heat. Once hot, fry ribs in batches, turning after 1 to 2 minutes. Cook until crispy and golden, 2 to 3 minutes.
  6. In a separate bowl, toss fried ribs in reserved glaze to coat evenly. Transfer to serving plate; garnish with mint, basil, cilantro and shallots.

Photo courtesy of American Lamb Board

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