Crispy Lamb Ribs with Moxie Glaze

For ribs, preheat oven to 275 F. Season both sides of ribs of with salt, pepper and coriander.

Line a roasting pan or large rimmed baking sheet with aluminum foil; add ribs, meat-side up. Cover tightly with foil, crimping edges to make a tight seal. Bake until meat is very tender but still attached to the bone, about 3 hours.  Allow to cool to room temperature.

For glaze, in small saucepan, combine soy sauce, Moxie soda, sugar, sake and fish sauce; bring to a boil, stirring often. Reduce heat to low; simmer until thickened to a glaze, 15 to 20 minutes, stirring occasionally. Remove from heat; cool to room temperature and reserve.

Cut rack of ribs between each bone into individual ribs. In large bowl, toss ribs with rice flour until coated; shake off excess.

Fill a skillet with 1/2 inch oil and heat over medium-high heat. Once hot, fry ribs in batches, turning after 1 to 2 minutes. Cook until crispy and golden, 2 to 3 minutes.

In a separate bowl, toss fried ribs in reserved glaze to coat evenly. Transfer to serving plate; garnish with mint, basil, cilantro and shallots.