Lamb Ribs Teriyaki

These lamb ribs get a long soak in a teriyaki-style marinade built on soy sauce, ground ginger, sherry, garlic salt, and Mei Yen seasoning (a vintage Chinese-American flavor powder that adds umami depth). Marinate for several hours at room temperature or overnight in the fridge, then grill low and slow over glowing coals.

Lamb breast is a fatty, underappreciated cut that’s built for long, slow cooking. The fat renders out gradually over the hour of grilling, and the marinade caramelizes on the surface into a sticky, burnished glaze. You want to turn these frequently and baste with the reserved marinade as they cook.

The result is ribs with a shatteringly crisp exterior and rich, tender meat underneath. The soy and ginger cut through the lamb’s natural richness while the sherry adds a subtle sweetness.

Chef Tips

• Grill very slowly over low coals. High heat will char the sugar in the marinade before the fat has a chance to render, leaving you with burnt outsides and chewy, fatty insides.
• Turn the ribs frequently, every 8 to 10 minutes. Even cooking on all sides is key for crispy results.
• If you can’t find Mei Yen seasoning, substitute a mix of soy sauce, sugar, and a pinch of five-spice powder.
• Let the ribs rest 5 minutes after grilling so the juices redistribute before cutting between the bones.

Variations

• Use sake or dry white wine instead of sherry for a lighter, more Japanese-leaning flavor.
• Add a tablespoon of honey to the marinade for an even stickier glaze.
• Finish with a squeeze of lime and sliced scallions for brightness.