Lamb ribs are a delicious piece of meat to eat. You can cook it in a variety of ways, including using the oven, toaster, and slow cooker. However, one thing that makes lamb ribs delicious is the seasoning. Once you know how to season it, you can cook it in a variety of ways!
Ingredients
Roast Lamb Ribs
- 2-3 pieces of lamb ribs
- tsp. salt
- cup (120 ml) balsam vinegar
- cup (90 grams) honey
Marinade
- cup (180 ml) balsam vinegar
- cup (180 ml) olive oil
- 3 tbsp garlic (crushed)
- 3 tbsp fresh rosemary (chopped)
Makes 6-8 servings
Grilled Lamb Ribs
- 4 lamb ribs, cut and halved
- Olive oil for greasing
- Kosher salt to taste
- Pepper powder to taste
Marinade
- 2 cups (470 ml) sherry vinegar (a type of wine)
- cup (120 ml) lemon juice
- cup (15 grams) chopped rosemary sprigs
- 6 cloves of garlic, thinly sliced
Makes 8 servings
Cooked in a Slow Cooking Pot
- 2 pieces of lamb ribs
- 3 tbsp. (45 ml) olive oil
- 2 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh thyme
- 1 cups (300 ml) red wine
- cup (80 grams) plum jam
- 1 tsp. lemon peel
- 3 cloves of garlic coarsely chopped
- 1 tsp. chopped ginger
Makes 8 servings
Step
Method 1 of 3: Grilling Lamb Ribs in the Oven
Step 1. Mix balsam vinegar, olive oil, rosemary, and garlic
Place cup (180 ml) of balsam vinegar in a bowl. Next, add cup (180 ml) olive oil, 3 tbsp. crushed garlic cloves, and 3 tbsp. chopped fresh rosemary. Stir all the ingredients with a whisk until the vinegar and oil are combined.
- To crush the garlic, peel the skin and place it on a cutting board. After that, press the onion with the side of a kitchen knife. Do this until you get 3 tbsp. crushed garlic.
- If you want, you can use another marinade. You can make it yourself or buy it ready-made at the store.
Step 2. Season the lamb ribs with salt
Sprinkle about tsp. salt on the ribs, and massage the salt into the meat evenly using your hands.
Step 3. Marinate the ribs in the marinade and refrigerate for 6-8 hours
Pour the marinade into a shallow dish, then add the ribs until they are completely submerged. Cover the plate with plastic wrap, then put it in the refrigerator. Let the ribs sit there for at least 6 hours (preferably one night).
Alternatively, put everything in 1 or 2 large ziploc plastic bags. Make sure you have closed the bag tightly
Step 4. Make a glaze by mixing honey and vinegar
Place cup (120 ml) of balsam vinegar in a bowl. Add cup (90 grams) of honey and mix with a whisk. Set this material aside for later use. This will serve as a glaze for your ribs.
- You can use other glazes, but don't use marinade that has already been used.
- This glaze doesn't need to be refrigerated, as vinegar and honey hold well at room temperature.
Step 5. Place the ribs in an oven preheated to 160 °C, and bake for 1 hour
First preheat the oven to 160 °C. When the oven has reached the desired temperature, remove the ribs from the marinade and place on a shallow baking sheet. Place the baking sheet in the oven and cook the ribs until done for about an hour.
- Discard any remaining marinade. Do not use it for other dishes.
- At this point, the inside of the ribs isn't fully cooked because your job isn't done yet.
Step 6. Turn the ribs over, brush with glaze, then bake for another 30 minutes
Use metal tongs to flip the ribs. Next, use a brush to apply the honey and vinegar glaze, then bake again for about 30 minutes. Every 5-10 minutes, apply a mixture of honey and vinegar to the ribs.
Once baking is complete, remove any remaining glaze
Step 7. Let the ribs rest for 5 minutes, then cut the ribs into 6-8 portions
Remove the ribs from the baking sheet using tongs, then place them on a cutting board. Use a sharp knife to cut the ribs into pieces before you serve them.
- Each serving will contain 2-3 ribs.
- By letting it sit for 5 minutes, the ribs will complete the cooking process on the inside.
- Wrap the remaining grilled ribs in aluminum foil and refrigerate for up to 3 days.
Method 2 of 3: Burning Lamb Ribs
Step 1. Mix vinegar, rosemary, lemon juice and garlic in a bowl
Add 2 cups (470 ml) of sherry vinegar to the bowl. Add cup (120 ml) lemon juice, cup (15 grams) chopped rosemary sprigs, and 6 thinly sliced garlic cloves. Mix all ingredients by stirring with a whisk.
This will be used as a marinade. You can use any other marinade you like if you prefer
Step 2. Marinate the ribs in the mixture for 1 hour at room temperature
Separate the marinade into 2 large ziploc plastic bags, then place 2 pieces of lamb ribs in each plastic bag. Seal the bag tightly and place it on the kitchen counter for an hour.
- Make sure the ribs are completely submerged in the marinade. If necessary, roll the ribs several times.
- Thirty minutes later, invert the plastic bag. This is to ensure that both sides of the ribs are completely submerged in the marinade for the same amount of time.
Step 3. Heat the grill to medium-high
How to do this will depend on the type of grill used. If necessary, check the toaster's manual. You have to heat and prepare it first before placing the ribs on it.
- Gas grill: Set the burner to " high " then wait 15 minutes. Turn off the center burner and leave the other burners on, but lower the heat to medium-high.
- Charcoal grill: Burn about 50 charcoal sticks until light gray. Make 2 piles of charcoal on each side of the grill, and place a drip pan in the center. Place the grill bars on top.
Step 4. Remove the garlic and rosemary sticking to the ribs, then pat the ribs dry by patting them
Remove the ribs from the marinade and place on a cutting board. Remove the rosemary and garlic from the ribs with a knife. Dry the ribs by patting them with a tissue.
Discard any remaining marinade and do not reuse it. The marinade was contaminated with raw meat
Step 5. Spread olive oil on the ribs, then add salt and pepper
Pour the olive oil into a small bowl. Use a basting brush to coat each side of the ribs with olive oil. After that, sprinkle pepper and salt on each side of the ribs.
- Discard any remaining olive oil that has been contaminated with the brush and lamb ribs.
- You can sprinkle pepper and salt in an amount that suits your taste.
Step 6. Bake the ribs for 10-12 minutes, and turn them over once
Place the ribs on the grill and broil for about 5-6 minutes. After that, flip the lamb ribs over using metal tongs. Grill the lamb ribs again for 5-6 minutes until cooked.
Ribs are ready to be served when they are charred on the outside and medium-rare on the inside (meat is still red or undercooked)
Step 7. Let the lamb ribs rest for 5 minutes before you serve them
Cut the ribs into small portions using a sharp knife. The grilled ribs are delicious when eaten with chimichurri (Argentinian green sauce). However, if you use a different marinade, you can serve it with another sauce that tastes like the marinade.
- For example, if you're using a Greek or Mediterranean marinade, grilled ribs can be served with tzatziki (Greek yogurt sauce).
- Wrap the remaining grilled ribs in aluminum foil, then refrigerate for up to 3 days.
Method 3 of 3: Using a Slow Cooking Pot
Step 1. Fry the lamb ribs in a skillet for 1-2 minutes on each side
Heat 1 tbsp. (15 ml) olive oil in a skillet over high heat. Add the ribs, and fry for 1-2 minutes on each side until lightly browned. Take the lamb ribs with tongs, then transfer to a plate.
- By frying the ribs until they are dry and browned beforehand, the liquid in the meat will not come out, and make the meat more tender.
- If the pan is small, you may need to do this twice, i.e. once for each rib.
Step 2. Put olive oil and fresh herbs in a slow cooker
You need 30 tbsp. olive oil, 2 tbsp. chopped fresh rosemary, and 1 tbsp. chopped fresh thyme.
If you have another recipe you'd like to use, add the desired ingredients to the pan
Step 3. Add red wine, plum jam, garlic, grated lemon zest, and ginger
Pour 1 cups (300 ml) of red wine into the saucepan. Add cup (80 grams) of plum jam, 1 tsp. grated lemon zest, 3 coarsely chopped garlic cloves and 1 tsp. chopped ginger.
If you have another recipe, add the desired ingredients to the saucepan
Step 4. Put the ribs in a slow cooker
Slowly add the lamb ribs along with the other ingredients until the ribs are coated with the seasoning and are evenly submerged. If the ribs are too big to fit in the pan, divide them into 2-4 pieces as needed.
Make sure the slow cooker is placed on a surface that is safe in case of heat. Granite or ceramic countertops are safe to use, but linoleum countertops should not be used as they may warp
Step 5. Cook lamb ribs on low heat for 6-8 hours
Turn on the slow cooker and set it to a low heat setting. If you have an automatic slow cooker, it will turn off after 6-8 hours. On non-automatic pans, set the timer to turn off at the desired time.
- Ribs can absorb some of the wine when cooked. If this is the case, add a little more wine to make up for the missing wine.
- A slow, steady process is key in cooking ribs. Don't use high heat just to speed up the process.
Step 6. Serve the lamb ribs
Open the slow cooker carefully so you don't get steam in your face. Remove the lamb ribs from the pan using metal tongs and place on a serving plate. Use a small knife to cut the ribs into small portions. If desired, also scoop out the sauce that is in the pan using a thin slice.
- You don't have to let the lamb ribs sit for 5 minutes, as you would when grilling and grilling them.
- Cover and store the remaining lamb ribs in the refrigerator for up to 3 days.
Tips
- Red wine (such as Cabernet Sauvignon, Pinot noir, or Merlot) goes well with lamb ribs.
- Seasonings and herbs that are good for lamb ribs include: basil, cumin, marjoram, garlic, mint, oregano, sage, rosemary, and thyme.
- Grilled vegetables, such as carrots, radishes, and potatoes, also work well with lamb ribs. Also try to include whole grains, such as couscous or orzo.
- You can store leftover lamb ribs in the freezer for up to 2 months. However, first put the lamb ribs in a freezer-safe plastic bag.
