From the That's Entertainment! article in the October 2016 issue.
Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It means modernizing the cuisine to a certain extent, without bastardizing it,” he explains. “For example, my red chile has chocolate and cinnamon in it. However, the quantities are small so that it augments the actual chile flavor, gives it legs. These additions are imperceptible, but people enjoy what happens in their mouth, on their palate.”
Grilled Organic Lamb Ribs
- 1 rack organic, grass-fed lamb ribs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/4 cup medium-hot red chile
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 ounce white vinegar
- 2 tablespoons molasses
- Place lamb in a pot, cover with water, and add garlic powder, onion powder, cumin, red chile, salt, pepper, and vinegar.
- Bring to a boil, reduce heat, and simmer for 45 minutes. Let cool and then refrigerate in the broth overnight.
- The next day, remove the ribs and pour the broth into a saucepan. Add molasses and simmer, reducing to a thick consistency (similar to a barbecue sauce).
- Place the ribs on a hot charcoal grill until black spots appear, basting constantly with the sauce. Remove from grill, let cool slightly, and cut into individual ribs to serve.