Grass-Fed Goodness from the Northern Rockies Buy Lamb

Teriyaki Lamb Ribs

Teriyaki Ribs


  • 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
  • cornstarch


  • Step 1

    Place all marinade ingredients in a bowl and mix thoroughly.

  • Step 2

    Place lamb in a shallow non-reactive pan and pour marinade over the ribs. Refrigerate and marinate overnight, turning occasionally.

  • Step 3

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

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Brush ribs with teriyaki glaze before serving.