How to bake lamb ribs. Lamb ribs braised in their own juices

Lamb is great for both regular frying and kebabs. We offer two lamb ribs.

Recipe for lamb ribs with onions

You will need the following ingredients:

lamb fat tail fat weighing 150 grams or 120 grams of odorless vegetable oil;
about 700 grams of lamb ribs;
half a kilo of onions;
coriander, salt and cumin.

Cut the tail fat into cubes and place it in a heated cauldron. Don't interfere. The lard should begin to melt. Once the bottom of the pieces turns yellow, turn them over to the other side. Once the lard has turned golden brown, remove it using a slotted spoon and set aside. The dish will be more tasty if fat tail fat is included in the recipe for lamb ribs. But regular vegetable oil is also suitable for it. Pour it into a cauldron and heat it until it starts to smoke slightly.

Place the peeled onion in well-heated oil. Entirely. It should be fried on all sides and acquire a dark red color. After which you need to catch it with a slotted spoon and throw it away. We won't need it anymore.

The oil has been heated, saturated with onion aroma, now it’s time to put the lamb ribs in it. As soon as one side browns, immediately turn it over to the other. You need to stir frequently as it cooks very quickly. The lamb ribs recipe is also suitable for defrosted meat. Fry the specified amount of meat for only a short time - about five minutes.

When the frying stage has reached the point where bones begin to appear on the ribs, it’s time to add the remaining ingredients. Start with cumin. By dipping it into hot oil, you achieve a special taste and aroma. Add coriander and some salt. Stir the meat. Now chop the onion into half rings, throw it over the ribs and add a little more salt. Don't interfere. Close the cauldron with a lid and leave for half an hour or more. Reduce heat to low.

Once the time is up, open the lid and stir everything. All that remains is to try to see if there is enough salt. Wait a couple more minutes for the moisture to evaporate a little. And the one that remains should thicken. As you can see, the recipe for lamb ribs is very simple.

Place the finished dish on a plate. You can sprinkle with herbs. It is recommended to serve with hot fresh flatbreads.

Lamb ribs shashlik. Recipe

For a delicious lamb kebab you will need:

lamb ribs;
ground cumin, coriand, sumac;
onion;
salt and pepper.

You need to start cooking barbecue by choosing meat. It should not be lean; it must contain lard. You don’t have to eat it, but without it the kebab will be dry and tasteless. Marinate the ribs in ground coriander and cumin. Add salt and pepper. Let the meat stand for several hours, then start frying. Serve the kebab with sweet onions sprinkled with sumac.

Among lamb dishes, stewed lamb ribs are the most popular. Cooked this way, they turn out soft and tender. Moreover, in order to stew them correctly, you do not need to have outstanding culinary talent, but just know a few important rules.

Cooking features

Lamb dishes are eaten in different countries of the world; this meat is considered tasty and healthy, even dietary. Lamb ribs can be grilled, baked, or stewed. In any case, the dish will have a seductive aroma, will be able to satisfy hunger and give pleasure to its unique taste. However, not all housewives know how to make lamb ribs juicy, tender and soft. They will be like this if several points are taken into account when choosing, preparing and stewing them.

Lamb ribs cook faster and are more tender. Therefore, preference when purchasing should be given to young lamb brisket, even if it costs a little more. The seeds in it are smaller, its color is lighter and brighter, and the fat is white or almost white, without pronounced yellowness.
Frozen ribs can also be stewed, but gourmets say that fresh or chilled ones come out more juicy. The difference will be almost completely unnoticeable if you defrost the ribs correctly, that is, let them thaw in the refrigerator without speeding up this process with water or a microwave.
The ribs will cook faster and will be softer and more flavorful if you pre-marinate them. It is enough to marinate the ribs of a young lamb for 3-4 hours, but the ribs of an old lamb are marinated for 6-12 hours, otherwise it will have little effect on the result.
Before you start braising the ribs, it is recommended to fry them over medium or even high heat. This will allow you to “seal” the juices inside and slightly “brown” the meat. However, even if you don’t do this, as a result of prolonged stewing, the ribs should turn out to be quite soft.
To make the ribs more tender and acquire a piquant taste, when stewing, you can add marinade rather than water to them. Also, ribs are often stewed in wine, tomato sauce, or broth.
The pan in which the ribs are stewed should have a thick bottom and thick walls, preferably with a non-stick coating. If you don’t have such a pan, you can replace it with a thick-bottomed frying pan or cauldron. They can also be stewed in a slow cooker.

The technology for stewing lamb ribs partly depends on the recipe taken as a basis. Therefore, it is better not to ignore the recommendations contained in it.

Lamb ribs in tomato sauce

lamb ribs – 1 kg;
tomato paste – 100 g;
water – 100 ml;
wine vinegar (3 percent) – 20 ml;
sugar – 5 g;
hops-suneli – 10 g;
salt - to taste;
vegetable oil - how much will be needed.

Cooking method:

Wash the lamb ribs, dry with paper towels, cut into pieces, leaving one rib in each. Chop each rib in half with a kitchen hatchet. If you don't have one, you can use a heavy knife to score the center of the ribs, and then break the ribs on the edge of the table. Rinse the pieces again to remove any bone fragments. Dry again with napkins.
Mix tomato paste with a tablespoon of vinegar and the same amount of vegetable oil. Add suneli hops, salt and sugar to this mixture. Coat the ribs with the sauce and leave them in the cold for several hours to marinate.
Pour oil into the bottom of the cauldron and place it over medium heat. A little later, transfer the ribs from the marinade into the cauldron and fry on all sides for several minutes over intense heat.
Dilute the remaining marinade in the bowl with water and pour it over the ribs.
Cover the cauldron with a lid, reduce the heat under it. Simmer the ribs for an hour and a half. Make sure that the water does not boil away.

While the ribs are stewing in tomato sauce, you can prepare a side dish for them. Lamb ribs go well with potatoes, legumes, and vegetable stew. They must be served hot, so they can be left to simmer over very low heat until lunch.

Lamb ribs stewed with potatoes in a slow cooker

lamb ribs – 0.5 kg;
potatoes – 0.5 kg;
onions – 100 g;
hot capsicum – 1/4 pod;
black and white pepper - to taste;
rosemary – 3 sprigs;
vegetable oil – 100 ml;
salt - to taste;
water – 180 ml.

Cooking method:

Chop the ribs into small pieces, wash them well and place on paper napkins to drain.
Measure out four tablespoons of vegetable oil. Grind the rosemary in a mortar, add it to the oil along with the pepper mixture, and mix it.
Grind a quarter of a hot pepper. It can be chopped very finely with a knife, but it is better to chop it with a blender. Pepper is also mixed with oil.
Coat the lamb ribs with the resulting mixture and place them in the refrigerator for 3 hours.
Peel the potatoes and cut them into round slices.
Grease the multicooker bowl with the remaining oil. Place onions in it, cut into thin rings or half rings. Place potato pieces on top, add salt and season the potatoes to taste.
Place the marinated ribs on the potatoes. Add a multi-glass of boiled water.
Start the unit in stewing mode for 60 minutes, then leave the dish in warming mode for half an hour.

There is no need for a side dish for lamb ribs stewed with potatoes in a slow cooker - this is a complete dish in itself.

Lamb ribs braised in their own juices

lamb ribs – 0.5 kg;
onions – 0.4 kg;
vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Prepare the lamb ribs by cutting them into pieces, one rib at a time, and halving each one. Wash the ribs and pat dry with a kitchen towel.
Peel the onion and cut it into small pieces. The smaller the pieces, the better. During the simmering process, they should become so soft that they almost dissolve into the sauce and become part of it.
Pour oil into a deep frying pan. Heat a frying pan and place the ribs on it one at a time. Lightly fry them over medium heat.
Salt and pepper the ribs. At this stage, it is better to undersalt them than to oversalt them - the missing salt can be added at the last step of preparing the dish.
Sprinkle chopped onion over the ribs and reduce heat to low. It should be so weak that the ribs simmer rather than braise.
Cover the pan with a lid, pour in 1 tbsp. hot water and leave for 2 hours. During this time, the ribs will stew, becoming enveloped in the aroma released from the onion.

The ribs according to this recipe are very soft and at the same time juicy. Despite the fact that there are no spices in the recipe, the dish will be very aromatic and appetizing.

You can stew ribs according to different recipes, for example, in dry red wine, in white yogurt with curry seasoning, in sour cream and mustard. The technology for preparing them in this case will be approximately the same as when stewing ribs with tomato sauce. If you want to stew the ribs in their own juices, you can add a little grated carrots along with the onions. Seasonings and spices can also be combined and added to your own taste.

Necessary:

1 kg lamb ribs;
2 onions;
1 carrot;
4 cloves of garlic;
one third teaspoon each of cumin and black pepper;

200 g grape or apple juice;
salt to taste;
bunch of dill.

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How to cook:

Cut the ribs in half crosswise and then lengthwise to create large, bone-in pieces 2cm thick.

Place the cauldron on the stove, pour oil into it, and heat it up.

Carefully place the prepared meat on the bones into the hot fat and fry, turning it occasionally.

Prepare a flavorful vegetable dressing. To do this, cut the carrots and onions into large pieces, cut the peeled garlic in half.

When the ribs are well browned, add the prepared vegetables, stir, and fry for three minutes.

Pour in the juice. Wait for it to boil, close the cauldron with a lid, and simmer for 40-45 minutes.

While the lamb is cooking, you have time to cook the rice; it will become an excellent side dish for this dish.

When serving, sprinkle the ribs with chopped dill.

Lamb dishes go well with dill. Picnic lovers will appreciate the next dish.

Recipe for cooking ribs on the grill

The sauce in which the ribs will be marinated can be anything.

For the sweet sauce you need:

1 kg of meat on the bone;

100 ml orange juice;
1.5 tbsp. honey;
1 tbsp. soy sauce;
1 tbsp. (without top) mustard;
salt and ground black pepper.

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For a classic marinade you need:

1 kg of meat on the bone;

3 tbsp. tomato sauce;
1 tbsp each wine and soy sauce;
1.5 tbsp each liquid honey and orange juice.

How to cook:

Cut the lamb into segments so that each has 2-4 ribs. Mix the ingredients for the sauce.

After this you can start cooking.

It is better to place the ribs on the grill, then it will be easier to turn over. You can thread them onto skewers, but it's a little more complicated.

If the pieces are large, place them on skewers that are located above the grill, but turn them over very carefully so that the meat does not fall into the coals.

Keep the lamb over the coals for 20-40 minutes.

Cooking time depends on how large the pieces are.

Lamb ribs in dough, baked in the oven

It makes an amazing dish.

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Necessary:

1 kg lamb neck with ribs;
1 large onion;
80 g butter;
ground black pepper;
salt;
3 tbsp. spoons of vegetable oil;
2 packs of puff pastry.

How to cook:

Rinse the ribs, pat dry, trim off excess fat and meat and set aside for now.

Pour vegetable oil into a cauldron, heat it, put the meat on the bones in it.

Each piece should have 2 ribs.

Fry for 7 minutes, remove, place fat and meat in a cauldron, cut into pieces measuring 1.5x1.5 cm.

Fry until lightly browned, add finely chopped onion, fry for another 5 minutes.

Pour in 1300 ml of boiling water, simmer the sauce for 30 minutes, then add butter, salt and pepper.

Keep the sauce warm until serving.

Roll out the dough, cut into rectangles, wrap them around the pieces of ribs so that the peeled part remains open.

Wrap each one in foil.

Place on a baking sheet, bake in an oven preheated to 200°C for 30 minutes, then reduce the heat to 170°C, hold for another 15 minutes.

Serve with prepared sauce.

Step 1: prepare the onion.

Using a knife, peel the onion and then thoroughly rinse the ingredient under running warm water. Place the vegetable on a cutting board and, using the same sharp equipment, chop the onion the way you like best. You can cut the component into rings, half rings or squares, or even into thin strips. Transfer the chopped ingredient to a free plate.

Step 2: prepare the lamb ribs.

To begin with, rinse the lamb ribs well under running warm water and then transfer the component to a cutting board. Using a sharp knife or kitchen meat hatchet, cut the main ingredient across the bones into small pieces. Attention: How to cut ribs depends on their size and the amount of meat on the bones. If there is not a lot of meat, then you can cut the ingredient along the ribs into pieces. After this, rinse the meat again under running water and transfer it to a free plate.

Step 3: prepare lamb ribs stewed in their own juices.

Pour a small amount of vegetable oil into a saucepan with a thick bottom and then put the ribs and chopped onions into the container. Place the pan on medium heat, cover it with a lid and simmer the dish for 15 minutes. During this period of time, these two components release juice, and this is what we need. After the allotted time has passed, remove the lid from the container and add salt and ground black pepper to taste. Attention: At the first stage of preparing the dish, it is better not to add enough salt to the onions and ribs. Therefore, we salt the ingredients 1/4 part less than your usual norm. Mix everything well using a wooden spatula. Cover the pan again with a lid and continue to simmer the dish in its own juice over low heat for 1.5-2 hours. Important: there is no need to open the lid from time to time and mix everything with a spatula, since lamb ribs should be stewed in the concentration of their juices. As soon as the specified time for cooking the dish has expired, remove the lid from the pan, use a tablespoon to test the liquid in which the meat was stewed for salt and add more salt if necessary. Now you can mix the dish well with the available equipment and turn off the burner. You don’t have to steep the ribs, but serve them immediately to the table.

Step 4: serve lamb ribs stewed in their own juices.

Using the same wooden spatula, transfer the ribs to a serving dish, and pour the juice remaining in the pan over the meat. The dish turns out not only very tasty and aromatic, but also very tender. These ribs are served with side dishes such as potatoes, rice, any cereal of your choice, as well as vegetable salads.

Enjoy your meal!

- – The dish is best served hot, because after the ribs cool, a greasy film appears on their surface, but this is what anyone likes.

- – The finer we chop the onion, the better it will dissolve in the dish and we will practically not feel it.

- – Instead of a thick-bottomed pan, you can use a casserole dish.

- – To prepare such a delicious dish, you can add not only lamb ribs, but also pork and beef.

- – If you don’t have a special kitchen hatchet on hand, don’t be upset, because if you buy meat at the market in a butcher’s shop, then you can ask the seller to immediately chop your ribs into the pieces that suit your taste the most.

The human diet should include different types of meat, including lamb. Many nutritionists claim that it is much healthier than pork and beef. It is not surprising that lamb ribs and other lamb dishes have become very popular recently.

This material contains the best recipes for cooking lamb ribs - both the classic method and non-traditional technologies are presented, for example, cooking using a slow cooker.

How to cook lamb ribs in the oven in foil - photo recipe

Rosy lamb ribs are a very tasty and amazing treat if cooked correctly. Meat on the bones will turn out appetizing and juicy, the main thing is to cook it according to a time-tested recipe.

List of ingredients:

Lamb ribs – 1.5 kg.
Table mustard – 20 g.
Soy sauce – 50 g.
Table salt - a teaspoon.
Garlic – 3-4 cloves.
Lemon – 20 g.

Cooking sequence:

1. First of all, you need to cut the lamb ribs into pieces. More compact pieces will always look more appetizing on a dish than longer ones.

2. Coat the pieces of ribs with table mustard.

3. Pour soy sauce into bowl with ribs. Rub the ribs again with your hands.

4. Add salt, grate the garlic finely. Coat the ribs well with the whole mixture.

5. Squeeze the juice from the lemon; the meat on the ribs should be saturated with liquid and become more tender. Leave the ribs in the refrigerator for two hours.

6. Wrap the ribs in baking foil. Moreover, each rib should be placed in a separate sheet of foil. Bake lamb ribs in an oven preheated to 200 degrees for approximately 35-40 minutes.

7. Juicy, golden brown lamb ribs are ready to eat.

Lamb ribs in the oven - recipe (option without foil)

The most common way to cook lamb ribs at home is to bake them in the oven. Experienced housewives advise using foil, which helps preserve the juiciness of the meat. But what to do if you have lamb (and everything for cooking) but there is no foil. Fortunately, there are recipes where meat is baked in the oven without foil, and it turns out very tender, aromatic and with an amazing crispy crust.

Ingredients:

Lamb ribs – from 2 kg.
Potatoes – 5-10 pcs. (depending on the number of family members).
Garlic – 3-4 cloves.
Fresh lemon – 1 pc.
Rosemary - several sprigs.
Oil (according to the classic recipe, olive oil, but can be replaced with any vegetable oil).
Fragrant herbs and salt.

Algorithm of actions:

First you need to prepare a flavorful marinade. To do this, squeeze the juice from ½ lemon into a small bowl. Grate the lemon zest into the same container, squeeze out the garlic, add vegetable oil, salt and spices.
Rinse the lamb ribs and chop them into smaller pieces if necessary.
Rub with marinade on all sides, cover with cling film. Leave the ribs to marinate for 1 hour.
While the ribs are marinating, you need to prepare the potatoes - peel and rinse. Next, chop into thin rings. Cut the other half of the lemon into rings.
Cover a baking sheet with parchment. Grease with oil. Place potato mugs, lemon, rosemary sprigs. On top of the potatoes are lamb ribs.
Bake in the oven for half an hour.
Carefully, trying not to destroy the deliciously smelling “construction”, transfer it to a beautiful dish.

An abundance of fresh herbs only adds beauty to the dish!

How to cook lamb ribs with potatoes (not in the oven)

Baking lamb ribs in the oven is simple, but there is one problem - if the process is too intensive, the ribs turn out to be overdried. To prevent this from happening, you can use another recipe, not baking, but, for example, stewing.

Ingredients:

Lamb ribs – 1-1.5 kg.
Potatoes – 8 pcs.
Carrots – 1 pc. (medium size).
Onions – 3-4 pcs.
Tomatoes – 2 pcs.
Sweet bell pepper – 1 pc.
Hot pepper pod – 1 pc.
Garlic – 3-4 cloves.
Greens - in a bunch.
Spices for lamb.
Vegetable oil – 2-3 tbsp. l.
Salt.

Algorithm of actions:

Prepare lamb ribs - rinse and chop into small pieces. Add salt, spices, 1 pc. onions, cut into rings.
Mash the meat with salt and spices and leave to marinate (20 minutes).
Now you can start preparing the vegetables - rinse, peel, cut.
Heat the oil. Fry lamb ribs until pink. (Outdoors, lamb can be cooked in a cauldron; at home, in a large frying pan with a thick bottom.)
Add carrots, cut into circles, and onion rings.
Cut the potatoes into cubes and add them to the lamb ribs.
Send cubes of tomatoes and sweet peppers there.
Place the hot peppers and cut them.
Chop the greens and garlic into slices. Place in a cauldron/frying pan.
Add a small amount of boiling water so that the water barely covers the meat.
Simmer for half an hour.

The aromas will be such that family members will quickly rush to the kitchen, and will be able to help mom set the table beautifully for the festive dinner.

Delicious braised lamb ribs

Baking or stewing with potatoes is a good way to prepare dinner or a second dish for lunch. But lamb ribs can be stewed on their own, and the side dish can be prepared separately.

Ingredients:

Lamb ribs – 1 kg.
Onions – 4-6 pcs. (the more, the tastier and juicier).
Coriander – ½ tsp. (ground).
Zira – ½ tsp.
Basil.
Salt.
Greens (like onions - the more, the tastier).

Algorithm of actions:

Prepare the ribs - divide the rib plates into separate parts, if large, then cut them in half. Trim the fat and chop it into thin pieces.
Peel the onion. Cut into thin half rings.
Heat a cauldron/frying pan with a large thick bottom and add pieces of lamb fat cut from the ribs.
Melt the fat (remaining pieces must be removed so that they do not burn).
Place the ribs into the hot fat. Stir constantly so as not to burn. A pink appetizing crust will appear, you can proceed to the next stage.
Grind basil, cumin and coriander in a mortar.
Place the ribs tightly on the bottom of the frying pan/cauldron.
Sprinkle seasonings and salt on top (half the serving). Top the ribs with chopped onion. Sprinkle in the rest of the spices.
Close the lid very tightly. Simmer for 1.5 hours.

It is good to serve cooked rice as a side dish; it is important that it is crumbly.

Recipe for cooking lamb ribs in a slow cooker

New kitchen appliances make the life of a housewife much easier; multicookers are just one of these helpers. They are great for braising lamb ribs.

Ingredients:

Lamb ribs – 1 kg.
Rosemary (one of the best spices for lamb).
Onions – 1-2 pcs. (big size).
Garlic – 1 head.
Olive oil (any vegetable oil if olive is not available).
Thyme.

Algorithm of actions:

Prepare ribs and vegetables. Rinse the meat and chop if necessary.
Onion - in pieces, garlic - through a press.
Grind rosemary and thyme in the old fashioned way in a mortar to a uniform, aromatic mixture.
Mix herbs with oil, onion and garlic. Add salt.
Dry the ribs with a towel. Rub with marinade. Leave for 1 hour, covering with another plate or cling film.
Add a little oil to the multicooker bowl.
Place marinated ribs. Set the “Frying” or “Baking” mode and fry for several minutes.
Then switch the multicooker to the “Stew” mode and set the time to 2 hours.

Now the housewife can spend her time profitably, and the multicooker will work. At the signal, you can go to the kitchen and set the table.