Spiced Lamb Ribs

This is a famous northern Chinese dish that the chef de cuisine of Insa, Michael Stokes, adapted to Korean flavors for the restaurant, where we serve it as a shared plate. The key is the cure and then the slow cooking. At Insa—and traditionally at Chinese restaurants—the lamb ribs are deep-fried before being brushed with spicy-sweet sauce and sprinkled with a wonderful cumin-coriander-chile spice mix, but they are just as good without the bath in the deep fryer.