TC Recipe: Port Wine and Cinnamon Lamb Ribs with Bok Choy and Apple Slaw

February 14 2013

By Executive Chef Benjamin Nadolny
Suggested Pairing: 2010 Old School Vineyard Designate Pinot Noir
Serves 2

Port Wine and Cinnamon Lamb Ribs with Bok Choy and Apple Slaw

When I had my first taste of the Old School Pinot Noir I was charmed by the leather and tobacco aromas and the rich fruit in the background. I immediately thought of pairing it with a barbequed cut of lamb. The spice notes in the wine bridge perfectly with the cinnamon and rich port flavors. I chose ribs because of the soft texture you get when you slow cook the meat and mop it on the grill. The bok choy slaw adds a touch of bitter to keep the palette from getting overwhelmed by the ribs. A chargrill is not necessary if you have a broiler option on your oven. Directions for both are below.


    Lamb Ribs

  • 2 each racks of lamb ribs
  • 4 each garlic cloves, sliced thin
  • ½ tsp orange zest
  • 2 tsp Italian parsley, chopped
  • 4 tsp kosher Salt
  • 2 tsp black pepper, fresh cracked
  • 2 T extra virgin olive oil
    Port Wine Mop

  • 1 C port wine
  • ¼ C brown sugar
  • ¼ C sherry vinegar
  • 1 each cinnamon stick
  • 1 tsp fresh ginger, minced
    Apple and Bok Choy Slaw

  • 2 heads bok choy, julienne
  • 1 each Granny Smith apple, peeled and sliced thin
  • ½ each red pnion, sliced very thin
  • 2 T brown sugar
  • 2 T apple cider vinegar
  • 2 T mayonnaise


Port Wine Mop
In a small stainless sauce pan bring to a boil the port wine, brown sugar, sherry vinegar, cinnamon stick, and fresh ginger. Lower heat and simmer for 8-10 minutes.

Let cool to room temperature.

Apple and Bok Choy Slaw
Begin the slaw by combining the brown sugar and cider vinegar. Whisk in the mayonnaise and season with salt and pepper. Fold in the bok choy and apple.

Lamb Ribs
Preheat oven to 275 degrees F. (Or, preheat a chargrill.)

Trim excess fat from the lamb ribs.

Rub the lamb with the garlic, orange zest, parsley, salt, and pepper.

Slow cook the lamb in the oven for 2 hours, covered. You can add a touch of water to the pan to keep from scorching on the bottom. Remove, turn, and cook another 30 minutes.
When the ribs are tender either transfer to a chargrill or set the oven to broil and set the ribs on the lowest rack.

Mop the ribs with the port wine mixture. Do so every 1 minute if on the chargrill, or every 30-45 seconds under the broiler. When the ribs are thoroughly glazed remove them from the oven and serve with the bok choy slaw. Enjoy!