Grilled Beijing-Style Lamb Ribs (北京燒烤羊扒, Bak1 Ging1 Siu1 Haau1 Joeng4 Paa4)

This recipe uses the chili garlic sauce spice paste developed for the Beijing-Style Chicken Wings (北京鷄翼, Bak¹ Ging¹ Gai¹ Jik⁶) recipe. The spice paste also goes well with lamb rib chops and provides the spiciness present in the original recipe. The same strategy is used to cook the lamb ribs – quickly charring over hot coals piled high into one-half of the grill. The spicing of this recipe is similar to that used in the Grilled Xinjiang-Style Chicken Wing (新疆燒烤鷄翼, San¹ Goeng¹ Siu¹ Haau¹ Gai¹ Jik⁶) recipe. However, unlike the chicken wing recipe, lamb rib chops can be easily overcooked, so the fire must be very hot and the charring time as quick as possible.

 

Enjoy!

Ingredients

 

1-2	1-2	Rack of lamb, cut into individual lamb rib chops (羊扒, joeng4 paa4), about 1½ lb. (750 g.) per rack
4 Tbs.	60 ml.	Whole Sichuan peppercorns (花椒, faa1 ziu1)
2 tsp.	10 ml.	Whole black peppercorns (黑椒, hak1 ziu1)
1 tsp.	5 ml.	Salt (鹽, jim4)
8 cloves	8 cloves	Garlic (蒜, syun3), crushed in a garlic press
2 Tbs.	30 ml.	Huy Fong Foods brand chili garlic sauce (蒜蓉辣椒酱, syun3 jung4 laat6 ziu1 zoeng3) or equivalent
4 Tbs.	60 ml.	Soy sauce (豉油, si6 jau4)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
4 Tbs.	60 ml.	Canola oil (芥花油, gaai3 faa1 jau4)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Spice or coffee grinder
		Garlic press
		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

Instructions



Huy Fong Foods Brand
Chili Garlic Sauce
(蒜蓉辣椒酱,
syun3 jung4
laat6 ziu1 zoeng3)

1. Place the whole Sichuan and black peppercorns, and salt into a spice or coffee grinder. Grind the spices and place the ground spices into a large covered container that will hold all the lamb ribs. Crush the garlic in a garlic press and add to the spice mixture. Add the Huy Fong Foods brand chili garlic sauce or equivalent, soy sauce, Shaoxing rice wine or dry sherry, and canola and sesame oil to the spice mixture and mix all the ingredients together to form a paste in the container.
2. Coat each lamb rib in the spice paste. Allow the ribs to marinate in the spice paste for at least one hour or overnight in the refrigerator. If marinating the ribs overnight, take them out of the refrigerator at least one hour before cooking. Soak the wood for smoking (pecan, oak, or any other wood can be used) for one hour if desired. I use dry and not soaked wood.
3. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly.
4. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the ribs and the side without the coals (the “cool” side) will be used for smoking the ribs. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
5. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the lamb ribs from sticking. Place the lamb on the hot side of the grill, being careful not to crowd the grill grate. If there are more lamb chops than grate space, grill the lamb in batches. Cooking time may need to be increased or decreased depending upon the heat of your grill, but the ribs should be charred. Allow the lamb to brown for 1½ to 2 minutes uncovered. Rotate the lamb 90⁰ to produce cross-hatched grill marks. Allow the lamb to brown for another 1½ to 2 minutes uncovered. Flip the lamb over and allow to brown for 1½ to 2 minutes uncovered. Move the lamb to the cool side of the grill when cooking is complete before adding the next batch and repeating the browning procedure.
6. Cover the grill and allow to smoke for 3 minutes. Remove the lamb ribs from the grill and allow to rest for at least 5 minutes before serving.