Guajillo-glazed lamb ribs from Gjelina: Cooking from Venice, California (page 314) by Travis Lett

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Notes about this recipe

  • Ezair92 on January 10, 2021

    Excellent. Nice treat. The glaze was perfect. I am not sure you need high heat as you are basically glazing. Also not sure why the photo shows a green sauce. Mine was red

  • acalexander on March 03, 2018

    Make the sauce ahead of time to allow the flavors to blend. Added an extra caramelized onion

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