Flavorful Chili-Braised Lamb Ribs Recipe with Southern Sides

Ingredients

• 4 pounds lamb ribs (preferably from Border Springs Farm)
• 2 tablespoons neutral oil, such as grapeseed
• 1 Spanish onion, diced
• 2 carrots, peeled and diced
• 1 head garlic, halved
• 2 fresh bay leaves
• 2 star anise
• 1 knob fresh ginger
• 1 cinnamon stick
• 5 tablespoons prepared harissa
• 6 cups lamb or chicken stock
• 2 tablespoons fish sauce (Red Boat recommended)
• ¼ cup soy sauce (Bourbon Barrel Bluegrass Soy Sauce recommended)
• ¼ cup (Edwards Surryano Ham (or preferred country ham), diced
• 1 Spanish onion, minced
• 2 cloves garlic, minced
• 1 fresh bay leaf
• 2 cups (Sea Island Red Peas, black-eyed peas, or whatever peas you have on hand
• 6 cups water or stock
• Salt
• 8 turnips with greens (small, tender turnips are best)
• 1–2 tablespoons bacon drippings or oil
• pepper
• Chili vinegar (recipe follows)
• 1 cup apple cider vinegar or distilled white vinegar
• ¼ cup Thai chilies, red or green, stems and ends removed