Baked lamb ribs are perfect for a party. The recipe is easy to prepare, does not require expensive ingredients, labor costs are minimal, and the product turns out to be very tasty.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lamb ribs are popular not only in eastern countries, other nations are also happy to cook them. They are baked in the oven, grilled, simmered in a saucepan, coated with any sauces. Correct lamb ribs are soft and juicy meat that comes off the bone easily. This result is achieved only with prolonged heat treatment at medium temperature. Therefore, when buying ribs, be prepared to spend 1, 5-2 hours cooking. But it will be worth it! Today we will cook lamb ribs in the oven in foil. They will perfectly replace the main meal of the solemn table and will delight relatives on weekdays.
A unique feature of mutton on the bone - when cooked, it releases a viscous liquid, which covers the ribs with a thinnest film. Therefore, juices and aromatic spices remain inside the meat and delight with their taste. Before you start cooking, you should choose the right lamb ribs. Since the aroma and taste of the finished dish will depend on this. I also recommend buying only young lamb meat. It is juicy, soft and completely absent from the unpleasant specific smell of the animal. It can be distinguished by its light color and almost no smell.
- Caloric content per 100 g - 129 kcal.
- Servings - 2
- Cooking time - 10 minutes for cooking, 1 hour for marinating, 1.5 hours for baking
Ingredients:
- Lamb ribs - 1 kg
- Dry white wine - 100 ml
- Cumin - 1 tsp
- Honey - 1 tablespoon
- Ginger powder - 1 tsp
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Step by step cooking of lamb ribs in ginger and honey sauce:
1. Prepare the sauce. In a small bowl, combine wine, honey, cumin, ginger, salt and pepper. Mix well to get a homogeneous mass.
2. Wash the lamb ribs under running water and pat dry with a paper towel. If there is too much fat, then cut it off, but do not remove all of it. Cut them open or leave them intact. This is already a matter of taste.
3. Cut off a large piece of foil, fold it in half and place the ribs on it. Spread the cooked sauce over them on all sides.
4. Wrap the meat in foil so that there are no gaps or gaps and no marinade leaks out. Leave the ribs to sit for one hour so that they are saturated with all the juices and aromas. Then heat the oven to 180 degrees and send them to bake for 1, 5 hours. Remove the finished ribs from the brazier, but do not rush to unfold them, because when it cools, the melted fat cools down quickly and is taken with a film. Remove foil just before use. Serve the dish with mustard, adjika, mayonnaise, ketchup and other sauces.
Note: This dish can be prepared in a variety of ways. There are many marinades with different spices and herbs. So experiment with marinades and sauces.
See also the video recipe on how to cook lamb ribs in tomato sauce.
