This marinate is very simple and yet it yields a very yummy taste. I used lamb ribs for this but I’m sure this marinate will go well for other protein as well (beef short ribs anyone?)

Recipe adapted from Lava Lake Lamb

Ingredients:
2 lbs lamb ribs -sliced to individual rib
1/4 cup Dijon mustard (make sure the ingredients are clean -no added sugar and other preservatives. Mine is Sprouts Market store brand)
Juice from 2 oranges
1/4 cup Coconut Aminos
1/4 cup melted Red Palm Oil or coconut oil
1 Tbsp dried rosemary
3-4 garlic cloves – minced
1″ ginger knob – peeled & minced (I used blender to blend the ginger and garlic)

Directions:
1. Mix all the marinate together in a bowl.

2. Place the individually cut ribs in a big zip lock bag. Pour in the marinate and toss until all the ribs are evenly covered.

3. Close the zip lock bag and place in fridge. Let the ribs marinate for up to 2 hours or overnight.

4. Preheat oven in 400°F and set it to broil. Broil the ribs for about 15 minutes or until they’re cooked.
Since I don’t have a grill and my small counter top oven isn’t hot enough to cook the ribs thoroughly, I cooked the ribs with the marinate in medium heat (covered) for about 15 minutes prior broiling them in my oven for another 20 minutes (10 minutes each side) in 400°F

5. Let them cool a bit and enjoy! 😀

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