(serves 4)

1 package of Morgan Valley Lamb Ribs (2 racks cut in ½ to insure even browning)
*seasoned flour (*Redmond sea salt (a Utah product), pepper, and paprika)
6 oz. tomato paste
4 oz. hoisin sauce
18 oz. beer (1 ½ bottles)
½ onion, chopped
1  carrot, chopped
1  celery stalk, chopped
1 Tbs. honey
juice of l lime
a couple of peppercorns
2  bay leaves or lime leaves
a couple of sprigs of cilantro + 2 Tbs. chopped (for the barbeque sauce)
2 pints of blueberries

Lightly dust the lamb ribs with the seasoned flour. Brown in a hot sauté pan until well browned on both sides. Place in a baking dish. In the same sauté pan that the lamb was seared in, sauté the onion, carrot and celery. When translucent, add the tomato paste, hoisin, beer, blueberries (1 pint), and aromatics (this will make your Asian style Hoisin barbeque sauce.) Bring to a boil until all ingredients have incorporated. Pour the mixture over the ribs, and place in a 250 degree oven for 2 ½ - 3 hours or until the lamb is tender, and the meat "jumps!" off of the bone. Check the ribs every hour or so. The liquid should just simmer, and if reduced too much, add more beer or water. Once the lamb has finished cooking, remove the lamb, strain the sauce, and add the remaining blueberries and cilantro, to the sauce. To finish cooking for presentation, season (with salt and pepper) and place the lamb on a grill or under the broiler, occasionally basting the lamb with the Que sauce and blueberries.

Napa Cabbage- Asian Pear Slaw

1 large head of Napa cabbage, chopped
1 Asian pear, julienned
½ C grated carrot
1 bunch of green onions, chopped
1 red bell pepper, finely diced
½ jalapeño, chopped
1 Tbs. honey
juice of 2 limes
2 Tbs. sesame oil
¾ C cashew pieces, lightly toasted and salted
½ Tbs. white sesame seeds
½ Tbs. black sesame seeds
1 Tbs. chopped cilantro
salt and pepper to taste

Combine all ingredients, and refrigerate until service. Doing the slaw the day before will allow all of the flavors to fully incorporate. The initial volume of the cabbage will look like a large amount of slaw. The presence of salt will extract the water out of the cabbage, and the slaw will reduce in size, but increase in flavor.

Place a row of slaw down the middle of the platter. Cut the ribs in 2 bone portions and lean the ribs against the slaw. If any sauce has drizzled onto the broiler pan, pour the excess over the ribs. Make sure that each portion of ribs has some of the caramelized blueberries. On one end of the platter, garnish with a bunch of cilantro, and some fresh lime, On top of the slaw, garnish with Farmers Daughters Herbs Edible Flowers (a Salt Lake City business.) Enjoy!

What to Drink: Wild Horse Merlot, Paso Robles; Schneider Weisse Hefe Weizen (Germany)