Riblets are often overlooked, since they are relatively fatty. While many chefs have been turning this cut into lamb bacon for a while, we are starting to see the riblets grow in popularity among home chefs as well. When slow-cooked or smoked, they become incredibly tender, and the flavor of the fat is as rich as marrow.
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1. Combine ingredients for spice rub and mix well. Pat riblets dry, and coat generously with spice rub. Allow to sit in fridge overnight.
2. Preheat oven to 200°F.
3. Arrange riblets in a single layer in a large roasting pan, bone-side down. Add ½ cup of water to pan, and cover tightly with lid or aluminum foil, and place in oven.
4. After 1 hour, remove foil/lid, and return to oven. Roast another 4-5 hours. Remove pan from oven, and increase temperature to 450°F. Baste riblets with the fat that has rendered out, and return to hot oven to brown for 10-20 minutes, until a crust has formed.
5. Serve hot with techinah (kitniyot), arugula, and sauerkraut.
6. Can be prepared up to 4 days in advance. Cool completely, uncovered, then store in fridge wrapped in foil. Reheat, uncovered, at 170-200°F.
Recipe by Naftali Hanau