Content

• Ingredients
• Bake
• Grill
• Multicooker
• Steps
• Method 1 of 3: Oven
• Method 2 of 3: Grilling
• Method 3 of 3: Multicooker
• What do you need
• Oven
• Grill
• Multicooker

Lamb ribs is an unconventional but delicious dish. They can be cooked in a variety of ways, but slow cooking over low heat will produce the best results in flavor and texture.

Ingredients

Bake

3-6 servings

• 1800-2700 g lamb ribs
• 3/4 cup (180 ml) olive oil
• 1-1 / 4 cup (310 ml) balsamic vinegar, diluted
• 1/2 teaspoon (2.5 ml) salt
• 3 tablespoons (45 ml) minced garlic
• 3 tablespoons (45 ml) fresh rosemary, chopped
• 1/4 cup (60 ml) honey

Grill

2-4 servings

• 1800 g lamb ribs
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) Dijon mustard
• 8 teaspoons (40 ml) dried rosemary
• 4 teaspoons (20 ml) salt
• 2 teaspoons (10 ml) ground black pepper
• 3 heads of garlic, ground
• A little olive oil
• A little salt and pepper to taste

Multicooker

2-4 servings

• 1800 g lamb ribs
• 1/2 teaspoon (2.5 ml) salt
• 1 onion, chopped
• 3-4 cups (750-1000 ml) BBQ sauce

Steps

Method 1 of 3: Oven

1. 1 Whisk in the vinegar and oil. Combine ¾ cup (180 ml) balsamic vinegar with olive oil. Whisk until completely dissolved.
   • Remember, you must have ½ cup (125 ml) of balsamic vinegar left over to proceed.
2. 2 Add garlic and rosemary. Add garlic and rosemary to the vinegar and oil mixture. Transfer the marinade to a large plastic bag.
3. 3 Season the ribs with salt. Sprinkle the ribs with salt and rub the salt into the meat as evenly as possible.
4. 4 Marinate the ribs for 6 hours. Place the ribs in the marinade bag. Close the bag and refrigerate for six hours.
   • To enhance the flavor, rub the marinade into the meat through a plastic bag before refrigerating.
   • You can marinate the lamb ribs overnight to enhance the flavor.
5. 5 Preheat oven to 120 ° C. Remove the ribs from the marinade and place them on the wire rack.
   • To avoid staining the oven, spray the wire rack with non-stick spray before placing the ribs on it. This way the meat will not stick to the metal.
   • Throw away any remaining marinade after removing the ribs from the bag. Don't try to use it again
6. 6 Mix the remaining vinegar with honey. Take a small bowl and mix ½ cup (125 ml) balsamic vinegar with honey until a glaze consistency.
   • Cover the mixture loosely with a paper towel, lid, or plastic wrap after mixing the ingredients. Set aside for later use.
7. 7 Roast the ribs for 2 hours 30 minutes. Place the frying pan in the oven uncovered and sauté the lamb ribs for 2 hours 30 minutes.
   • Since lamb ribs are high in fat, they are not easy to dry. This meat is quite dense, so it should be cooked slowly at a low temperature.
   • Turn the ribs over after 1 hour and 15 minutes.
8. 8 Brush the ribs with the honey mixture. Remove the ribs from the oven and brush them with honey glaze on all sides, using as much glaze as possible.
9. 9 Cook for another 30 minutes. Place the ribs back in the oven and cook for another 30 minutes.
   • If you have any remaining icing, you can continue to grease the ribs every 10 minutes for 30 minutes until fully cooked.
   • At this point, the ribs should be completely toasted, but the meat should be tender and not loose from the bones.
   • If you want the ribs to be tender, you can cook the meat for another 30 minutes, but you must watch it carefully so as not to overcook or dry it out.
10. 10 Serve warm. Remove the lamb ribs from the oven and wait 5 minutes before serving.
    • Pre-cut ribs into 2-3 servings

Method 2 of 3: Grilling

1. 1 Combine seasoning ingredients. Take a medium bowl and combine Dijon mustard, dried rosemary, garlic, ¼ cup (60 ml) olive oil, 4 teaspoons (20 ml) salt, and 2 teaspoons (10 ml) pepper until dissolved.
   • You should have a pasty mixture.
2. 2 Rub the seasoning into the ribs. Rub the pasta into the lamb ribs on all sides, spreading it evenly over the surface
   • Place the ribs in a large plate and set aside. Marinate the ribs for 20-60 minutes at room temperature.
3. 3 Heat up your grill. Heat a gas or charcoal grill to medium heat.
   • If you are using a gas grill, turn all burners to maximum. After 15 minutes, turn off the center burners and reduce the heat on the remaining burners to medium.
   • If you are using a charcoal grill, light 50 briquettes of charcoal and wait for them to turn into a thick layer of gray ash. Place them in 2 stacks on either side of the grill and place a skillet between them. Prepare the grill for cooking meat.
4. 4 Wipe off the paste. Use a dull knife to scrape off thick layers of pasta from the meat.
   • The meat does not need to be perfectly clean at this stage, but the excess pasta needs to be removed.
   • Throw away excess pasta. Don't try to use them again.
5. 5 Season the meat with extra oil, salt and pepper. Using a brush, season the edges of the ribs with olive oil. Sprinkle them with salt and pepper.
   • You will need enough oil to cover the meat in a thin layer.
   • You also need to sprinkle it with a little salt and pepper. The pasty seasoning will add flavor to the meat even after you remove the excess.
6. 6 Fry the ribs until tender. Place the ribs on the grill with the fat edges down and saute until the consistency you want.
   • If you want the ribs to be half-raw inside, you only need to fry them for 10-12 minutes.
   • If you want the ribs to be well done and the meat tender and loose from the bones, cook the ribs for 15-20 minutes.
7. 7 Serve warm to the table. Remove ribs from grill and wait 5 minutes. Serve the meat until it has cooled down.
   • To simplify the process, divide the ribs into 2-4 servings before serving.

Method 3 of 3: Multicooker

1. 1 Heat the grinder. Turn the grinder and heat it for 5 minutes.
   • If the rasp is equipped with a "high" and "low" mode, use the "high" mode.
   • At this time, prepare the grill and skillet by covering it with parchment paper.
2. 2 Rub the salt into the ribs. Sprinkle the ribs evenly with salt. Rub the salt into the meat.
   • To make the ribs easier to cook, you can cut them into 2-3 pieces.
3. 3 Cook the ribs for 20 minutes. Place the ribs on a wire rack and place on the grill. Cook for 20 minutes or until golden brown.
   • If you want to grill the ribs evenly on both sides, turn them over during cooking.
   • If all the ribs do not fit on the wire rack, grill them in batches. Wait for all the ribs to cook before proceeding.
   • From a technical point of view, frying the ribs is not necessary. You can go directly to the next item.
4. 4 Place the ribs in a slow cooker. Remove the ribs from the grinder and place them in the multicooker.
   • To avoid clutter, spray the multicooker with non-stick spray or cover it with paper.
5. 5 Add onions and barbecue sauce. Place the onions over the ribs and drizzle with barbecue sauce.
   • To keep all the ribs covered with the sauce, you can drizzle the ribs over them before adding the onions, or stir the ribs in a slow cooker before adding the sauce.
6. 6 Cook on low for 6-7 hours. Close the slow cooker and cook the ribs on a low setting until the meat is tender enough to separate from the bones.
   • If you haven't browned the ribs, you can leave them in the slow cooker for 8 hours.
   • Keep the multicooker covered during the entire cooking process. If you open the multicooker, heat will come out of it and take longer to cook.
7. 7 Serve warm. Remove the lamb ribs from the multicooker. Wait 5 minutes before serving.
   • You can also cut the ribs into 2-3 pieces.

What do you need

Oven

• 2 small bowls
• Corolla
• Large plastic bag
• Refrigerator
• Oven
• Large frying pan and wire rack
• Forceps
• Brush for greasing meat with sauce
• Knife

Grill

• Medium bowl
• Mixing spoon or whisk
• Large plate
• Grill
• Butter knife or other kind of dull knife
• Brush for greasing meat with sauce
• Forceps
• Sharp kitchen knife

Multicooker

• Frying pan with wire rack and grill
• Parchment paper
• Gridiron
• Multicooker
• Multicooker paper or non-stick spray
• Brush for greasing meat with sauce
• Forceps
• Knife