Oriental Glazed Lamb Ribs
Five-spice powder, honey, and lime juice impart these glazed lamb ribs with a sweet and sour flavor.
- 4 American Lamb spareribs, trimmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Oriental Marinade3/4 cup soy sauce
- 3/4 cup hoisin sauce
- 1/2 cup Mirin (a chinese wine), or sherry
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 teaspoons diced fresh gingerroot
- 2 teaspoons sesame oil
- 1 teaspoon 5-spice powder
- Rub salt and pepper into ribs.
- In shallow glass pan, combine Oriental Marinade ingredients; reserve 1/2 cup for basting. Add ribs, turning to coat. Cover and refrigerate 4 to 6 hours.
- To RoastPlace ribs on grid of broiler pan, discard marinade. Roast in 375° F oven 40 minutes, basting every 15 minutes.
- To GrillOne hour before grilling, season ribs.
- Cook over medium-hot coals. Cover and grill 4 inches from coals for 50 to 60 minutes, turning every 10 minutes. Brush on glaze last 10 to 15 minutes of grilling.
Cooking Lamb: Lamb should be juicy and tender when cooked. Tender lamb cuts can be prepared using dry heat - roasting, broiling, grilling, pan-broiling and pan-frying. Less tender cuts are best prepared using moist heat - braising and stewing.
Calories from Fat 328 (65%)
(57%)Total Fat 37g
(78%)Saturated Fat 16g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Total Carbohydrate 19g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.