Teriyaki Lamb Ribs

John Johnson

Marinade:

• 2 packages Lava Lake Lamb ribs, cut into individual ribs
• 3/4 cup vegetable oil
• 1 Tbsp. sesame oil
• 1/2 cup soy sauce
• 1/2 cup water
• 1 orange, juiced and minced zest
• 1 Tbsp. lemon juice
• 1 stalk lemongrass, sliced thin
• 2 scallions, sliced thin
• 2 Tbsp. ginger, minced
• 2 Tbsp. honey
• 1 Tbsp. & 2 tsp. Sambal chili paste
• 1 Tbsp. garlic, minced
• 1 Tbsp. sugar
• 1 Tbsp. teriyaki sauce
• 1/2 tsp. salt

Other Ingredients:

• 1 pint lamb or beef stock
• Cornstarch
• Teriyaki sauce

Place all marinade ingredients in a stainless mixing bowl and mix thoroughly. Place lamb in a shallow non-reactive pan and pour marinade over the ribs. Refrigerate and marinate overnight, turning occasionally.

Remove ribs from marinade and sear in a hot braising pan.

Add 1 pint of lamb or beef stock and bring to a boil. Cover and place in a preheated 300°F oven. Braise for 45 minutes.

Put marinade in a heavy pan, bring to a boil and thicken with cornstarch to a thick consistency. Add marinade to braising liquid, mix well and braise for an additional 45 minutes.

Brush ribs with teriyaki glaze before serving.

This lamb ribs recipe is perfect with our:

All-Natural and Organic Lamb Short Ribs