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| Home -> [Asian, Chinese, Ethnic, Japanese, Lamb & Mutton, Meats, Ribs, Sauces & Dressings, Teriyaki] -> [Lamb ribs teriyaki Recipe] |
Lamb ribs teriyaki
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chinese, Ethnic, Japanese, Lamb & Mutton, Meats, Ribs, Sauces & Dressings, Teriyaki |
Rating: |
0 |
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Ingredients:
| | BARB DAY | | 4
| lbs | Breast of lamb | | 1
| tsp | Garlic Salt | | 3
| tbsp | Soy Sauce | | 2
| tsp | Sugar | | 1
| tsp | Ginger, ground | | 1/2
| cup | Sherry | | 1
| tsp | Mei Yen Seasoning |
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Procedures:
| 1 | Have breast of lamb cut into serving-size pieces of 2 or 3 ribs. | | 2 | Arrange ri in glass baking pan or mixing bowl. | | 3 | Combine soy sauce, ginger, mei yen, garlic salt, sugar, and wine. | | 4 | Stir until well blended. | | 5 | Pour over ribs. | | 6 | Marinate for several hours at room temperature or overnight in refrigerator drain ribs and barbecue very slowly over glowing coals, turning frequently and brushing occasionally with marinade. | | 7 | Barbecue for about hour or until ribs are crisp and brown and meat is done as desired. |
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