Ingredients
- 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
Directions
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. – See more at: http://www.lavalakelamb.com/lamb-recipe-teriyaki-lamb-ribs.php#sthash.J41zuDp7.dpuf
Ingredients
- 1 pint lamb or beef stock
- Cornstarch
- Teriyaki sauce
Directions
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.