Entree: China – Inner Mongolia – 烤羊排 ➤ Kǎo yáng pái (Charred spiced lamb ribs grilled over open flame in an Inner Mongolian style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb ribs, trimmed and separated into individual ribs
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) crushed red pepper flakes or to taste
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 1 small onion, about 4 oz (115 g), thinly sliced
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) toasted sesame oil
- 2 tbsp (6 g) chopped fresh cilantro or parsley for garnish
- 1 lemon, cut into wedges (for serving)

Show original ingredient measurements

- 2 lb (900 g) lamb ribs, trimmed and separated into individual ribs
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) crushed red pepper flakes or to taste
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 cloves (about 12 g) garlic, minced
- 1 small onion, about 4 oz (115 g), thinly sliced
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) toasted sesame oil
- 2 tbsp (6 g) chopped fresh cilantro or parsley for garnish
- 1 lemon, cut into wedges (for serving)

Instructions

1. In a large bowl whisk together vegetable oil, soy sauce, Shaoxing wine, ground cumin, ground coriander, red pepper flakes, salt, black pepper, minced garlic, honey, and toasted sesame oil to make a marinade.
2. Add the lamb ribs and sliced onion to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight for deeper flavor.
3. Preheat a charcoal or gas grill to high heat (medium-high if using a stovetop grill pan). Oil the grates lightly to prevent sticking.
4. Remove ribs from marinade, letting excess drip off. Arrange ribs on the hot grill and cook 4–6 minutes per side, turning once, until well charred and the internal temperature reaches about 145–160°F (63–71°C) depending on desired doneness.
5. If ribs char too quickly, move to indirect heat and continue cooking until tender. For thicker pieces, finish in a preheated 350°F (175°C) oven for 8–12 minutes.
6. Transfer ribs to a platter, rest 5 minutes, garnish with chopped cilantro or parsley and serve with lemon wedges.