Put an Asian twist on your lamb riblets with a carmelized orange-cumin sauce. Makes a great appetizer or serve with rice and stir-fried veggies for a complete meal. Make sure you have plenty of napkins. These are sticky!

Ingredients:

• 2 pounds lamb spareribs or riblets
• Marinade Ingredients:
• ½ cup orange juice
• 1 Tbs soy sauce
• 1 Tbs rice vinegar (or substitute white vinegar)
• 1 tsp table salt
• 1 tsp garlic powder
• 1 tsp cumin

      Sticky Sauce ingredients:

• 1 cup orange juice
• ¼ cup honey
• ¼ cup brown sugar
• 1 tsp chili paste (or substitute hot sauce)
• 1 tsp salt
• 2 tsp orange zest for garnish

Instructions:

• Dry the lamb ribs. If you have sparerib strips, then slice between each bone to separate the strips into riblets.
• Combine all marinade ingredients in a large bowl or resealable bag. Add the ribs and allow them to marinate for at least one hour or overnight.
• When you are ready to prepare the ribs, preheat the oven to 300°F.
• Arrange the ribs on a rack in a roasting pan or foil-lined baking sheet.
• Cook for 90 minutes. Remove ribs from the oven.
• In a large skillet or wok, combine the sticky sauce ingredients. Whisk together while bringing to a boil over medium heat. Add chili paste or hot sauce to achieve your desired heat level.
• Toss the riblets in the sticky sauce. Continue cooking the ribs and sauce over medium heat while stirring gently. The sauce will bubble and begin to caramelize. Watch carefully to prevent the caramel from burning. This dish is done when, after about ten minutes, the sauce forms a thick, shiny coating over the ribs. (If you have a candy thermometer, the sauce is done when it reaches 325°F.) Transfer the ribs to a serving platter. Cover with any remaining sauce. Garnish with orange zest. 
• Serve hot.