Ingredients
1 cup orange juice
1/3 cup hoisin sauce
3 tablespoons honey
1/4 cup soy sauce
1 tablespoon Dijon mustard
4 large garlic cloves, finely minced
1/4 cup finely chopped fresh ginger
3 lbs lamb ribs
Method
Sources
📖
RecipeNLG
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RecipeNLG
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Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Offset stick burner — traditional low-and-slow barbecue smoking
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Offset stick burner — traditional low-and-slow barbecue smoking
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Combine all ingredients and mix well. Pour over the ribs. Cover and marinate several hours or overnight in the refrigerator. Preheat the oven to 325 degrees. Remove ribs from the marinade and transfer marinade to a saucepan. Place ribs on a broiler pan fitted with a rack. Cover tightly with foil and bake 45 minutes. Bring marinade to a boil and cook 10 minutes until syrupy. Remove foil and bake 45 minutes longer, basting the ribs frequently with the marinade . Serve with remaining marinade.