From The California Farm Cookbook
(Pelican Publishing, 1994)

CK Lamb's Asian-Style Baby Lamb Riblets

4 servings as first course, 8 as an appetizer

One of the most memorable ways of exploring Sonoma is to drive around from pasture to pasture in Bruce Campbell's well-traveled truck. The Santa Rosa native owns CK Lamb with his wife Nancy. Try their luscious caramelized ribs for your next get together (great Super Bowl fare!!).

2 lbs. CK lamb riblets
1/4 cup soy sauce
2 tbsp. Hoisin sauce (available in supermarkets or Asian food stores)
1 tbsp. sugar
1 tbsp. rice wine or dry Sherry
1 tsp. garlic, minced (or more, to taste)
2 tbsp. chicken stock, fresh or canned
2 tbsp. honey
2 tbsp. white vinegar
One pinch of Cayenne pepper to taste

A day ahead, or several hours before serving, in large pot, cover riblets with water and boil for 1 to 1 1/2 hours. Drain, and place riblets in large container. Set aside. In small bowl, blend all marinade ingredients. Pour over riblets, and marinate for at least 3 hours or overnight in refrigerator, shaking container periodically. To serve, preheat oven to 350 degrees. Place riblets on baking pan, and cook about 1 hour until skin takes on nice, caramel color. Serve hot. Don't forget plenty of paper napkins or fingerbowls!

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