Sweet and Sour Brined Lamb Ribs

I used a pair of lamb rib slabs to try my hand at some sweet and sour ribs.  The ribs were left overnight in a brine based on the leftover sous vide broth from my beef and lamb tongue taco cook, crushed garlic, dehydrated onion, black peppercorns and herbs de provence.











After rinsing, they were liberally coated with Dizzy Pig's Tsunami Spin and smoked at 250F using Rockwood charcoal and hickory/cherry wood chunks.  The ribs were spritzed with plain water every hour or so.












I searched online for a sweet and sour sauce recipe, only to discover that I was out of cornstarch.  Luckily I have a bunch of potato starch on hand and that makes a great substitute.












Coconut water was crafted by boiling and then simmering unsweetened coconut flakes in spring water, which was then allowed to steep for a few hours.  This was strained through cheesecloth and the resulting liquid was used to cook some koshihikari rice. 














The ribs had reached a level of tenderness that would make any rib lover smile, so I gave the racks a few coats of the sweet and sour sauce.












Once the sauce had set, it was time to eat.












The lamb was so tender and succulent.  It was the first time I've had ribs where the flavor had made its way to the meat's interior, and that's owed to the brine.  The Tsunami Spin seasoning paired really well with the sweet and sour glaze.  But that rice.......  The way the coconut oil was extracted into the liquid due to the cooking process yielded what tasted like coconutty fried rice.  Utterly delicious in a truly soul enriching manner.  Definitely a keeper.