Singapore Lamb Riblets

4 pounds  lamb riblets
2 quarts water
1/3 cup soy sauce
1/4 cup tamarind concentrate
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons honey
2 teaspoons sesame oil
1 teaspoon freshly grated ginger
1 teaspoon sambal oelek (fresh chili paste)
5 cloves crushed garlic
1/2 teaspoon five spice powder

Place lamb ribs in large saucepan. Cover with water and the 1/3 cup soy sauce. Bring to a boil; reduce heat and simmer 10 minutes. Drain and let cool.
Preheat oven to 350°F (175°C). Cover baking sheet with aluminum foil. In medium bowl, mix remaining ingredients. Coat each rib with sauce; arrange on baking sheet. Roast 10 minutes. Reduce oven to 275°F (135°C). Baste with sauce. Roast 10 to 15 minutes longer or until tender.
Serve with  asian slaw recipe below:

Asian Slaw Recipe: 
1/4 cup mayonnaise 
1 1/2 teaspoons granulated sugar 
1/2 teaspoon freshly grated ginger 
1/2 teaspoon sesame oil 
1/4 teaspoon salt 
Pinch white pepper 
3 cups prepared broccoli slaw or prepared cole slaw

In large bowl mix mayonnaise, sugar, ginger, sesame oil, salt and pepper. Add vegetables; toss.

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