- 2 packages Lava Lake Lamb ribs, cut into individual ribs
- 3/4 cup vegetable oil
- 1 Tbsp seasame 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 minced ginger
- 1 Tbsp sugar
- 1 Tbsp teriyaki sauce
- 1/2 tsp salt
- 1 pint lamb or beef stock
Place all marinade ingredients in a 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 to make a glaze.
Brush ribs with teriyaki glaze before serving.