Spicy Lamb Ribblets


4 cups Red cooking wine
3 cups Lamb or veal stock (at your local butcher shop)
4# Lamb Ribblets (SuDan Farms)
¼ cup NW Elixirs Hott Sauce #1
¼ cup Oak Barrel aged honey
Salt and Pepper to taste
1T Olive oil


In large sauce pan heat oil to a medium high heat. Season ribblets with salt and pepper, place fat cap down into pan. Once browned on top side flip and brown on bottom Side. Pour over red wine, stock, and hot sauce. Bring to a boil. Reduce heat to a simmer cover and allow liquid to reduce by half. Remove ribblets and add honey, reduce liquid to a glaze, taste for heat add more Hott Sauce if desired. Place ribblets back into glaze and stir to coat.