Lamb Ribs Teriyaki – We Love God!

God's delight in obedience is good news because it means He is praiseworthy and reliable. If He did not delight in obedience, He would be a living contradiction: loving His glory above all things and yet not pleased by the acts that make His glory known. He would be two-faced and double-tongued. His beauty would vanish and with it all our delight! And He would be unreliable because you can't trust a God whose values are so fickle that He exalts Himself one minute and approves of insults the next.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	4	Servings

INGREDIENTS

4	lb	Breast of lamb
1	t	Garlic Salt
3	T	Soy Sauce
2	t	Sugar
1	t	Ginger, ground
1/2	c	Sherry
1	t	Mei Yen Seasoning

INSTRUCTIONS

Have breast of lamb cut into serving-size pieces of 2 or 3 ribs.
Arrange ri in glass baking pan or mixing bowl. Combine Soy Sauce,
Ginger, Mei Yen, Garlic Salt, sugar, and wine. Stir until well
blended. Pour over ribs. 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. Barbecue for about hour or until ribs are
crisp and brown and meat is done as desired.  Source: Spice Islands
Cookbook 1967  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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