4 American Lamb spareribs, trimmed
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup orange juice
1/2 cup honey
1/4 cup Dijon-style mustard
1/4 cup white wine vinegar
2 minced shallots
1 tablespoon grated fresh orange peel
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Servings: 8
1. Rub ribs with 1/2 teaspoon salt, pepper and paprika. In bowl, combine remaining Orange Honey Mustard Glaze ingredients. Reserve 1/3 cup for basting. Place lamb ribs in marinade in glass pan. Marinate 20 to 30 minutes.
2. Place ribs on grid of broiler pan, discard marinade. Roast in 375ºF oven 40 minutes, basting every 15 minutes.
3. To Grill: Cook over medium-hot coals. Cover and grill 4 inches from coals for 50 to 60 minutes, turning every 10 minutes. Baste with marinade last 15 minutes of grilling.
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup orange juice
1/2 cup honey
1/4 cup Dijon-style mustard
1/4 cup white wine vinegar
2 minced shallots
1 tablespoon grated fresh orange peel
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Servings: 8
1. Rub ribs with 1/2 teaspoon salt, pepper and paprika. In bowl, combine remaining Orange Honey Mustard Glaze ingredients. Reserve 1/3 cup for basting. Place lamb ribs in marinade in glass pan. Marinate 20 to 30 minutes.
2. Place ribs on grid of broiler pan, discard marinade. Roast in 375ºF oven 40 minutes, basting every 15 minutes.
3. To Grill: Cook over medium-hot coals. Cover and grill 4 inches from coals for 50 to 60 minutes, turning every 10 minutes. Baste with marinade last 15 minutes of grilling.
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