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1
Special equipment: a deep-fry thermometer
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2
For the ribs: Combine the salt, chili powder, granulated garlic, herbs de Provence, ancho mix, paprika and red pepper flakes in a small bowl.
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3
Coat the lamb ribs with the seasoning and refrigerate in a roasting pan for 4 to 6 hours.
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4
Preheat the oven to 275 degrees F.
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5
Add a small layer of water to the bottom of the roasting pan with the lamb, cover with foil, and cook until fork-tender but not falling off the bone, 3 to 4 hours, depending on the thickness of the ribs.
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6
Transfer the ribs to a baking sheet to cool.
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7
Section the ribs into individual chops and set aside until the other components are assembled.
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8
For the Asian BBQ Sauce: Combine the hoisin, vinegar, chili sauce, mirin and sriracha in a blender and mix well.
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Set aside.
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10
For the pickled papaya: Place the papayas in a large bowl.
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11
Combine the vinegar, sugar, lemongrass, salt and star anise in a small saucepan and bring to a boil.
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12
Remove from the heat and let cool.
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13
Pour over the papayas.
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14
Cover and refrigerate.
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15
For the pickled red onion: Place the onions in a large heatproof bowl.
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16
Combine the vinegar, sugar, sriracha and crushed red pepper flakes in a small saucepan and bring to a boil.
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Pour over the onions and let rest.
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18
For the slaw: Toss together the cabbage, scallions, oil, 1/2 cup of the pickled red onions and 1/2 cup of the pickled papaya until mixed.
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19
Reserve the remaining pickled red onions and pickled papaya for another use.
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20
When ready to serve, heat the vegetable oil to about 350 degrees F in a medium pot.
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21
Working in batches, place the lamb ribs in the hot oil and cook until crispy, 3 to 4 minutes.
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22
Toss the ribs in the Asian BBQ sauce.
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23
Place a handful of the slaw on each plate.
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24
Top with the lamb ribs and garnish with chopped peanuts if desired.
