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1 hr 30 mins
30 plus years old, my BIL's father was a Ukrainian chef at a roadhouse in Kindersely, and came up with this. Took years to get the "professional secret" out of these guys on how to do these for yourself. Since my wife tossed my deep fryer many years ago, have adapted this to circumstance, and tweaked it somewhat, but have never had a single complaint, or, come to think of it, very many leftovers! Note the important "technique" of cutting the membrane on the inside of the curve of the rib bones, and pulling the membrane off the entire rack (3 mins the first time, 45 seconds after you understand how easy it is to do!) as this allows the marinade to get all around and through the meat...
Units: US | Metric
Serving Size: 1 (744 g)
Servings Per Recipe: 3