Ribs with most of the meat left on them is one of the delicacies of meat gastronomy. The meat between the ribs is tender and juicy, because this part of the animal’s body is not involved in the main muscular work.
Pick your recipe
You will need
-
- For lamb ribs with coriander sauce:
- 6 tbsp olive oil;
- 3 tbsp wine vinegar;
- 1 bunch of mint;
- 1 bunch of coriander;
- 0.5 tsp Sahara;
- lamb ribs;
- ground black pepper;
- salt.
- For pork ribs in cranberry sauce:
- 8 pork ribs;
- vegetable oil;
- cayenne pepper;
- salt;
- spice;
- 150-200 ml of cranberry juice;
- 2 tsp starch;
- 1 tsp Sahara;
- 1 orange
Instruction manual
1
Lamb ribs with coriander sauce
Rinse the leaves of mint and coriander, chop finely, put in a bowl, salt and pepper to taste, pour vinegar, add olive oil, mix thoroughly, cover with a plate or lid and leave at room temperature to allow the sauce to infuse. Preheat the oven to 220 degrees.
2
Wash the ribs with cold water, dry with thick paper towels, cut a layer of fat crosswise on each, salt, pepper, put on a large and flat pan, quickly fry in the oven or grill on both sides over high heat. Remove the meat from the oven, reduce the heat, transfer the ribs to the baking dish and put it back in the oven, cook another 20-30 minutes.
3
Turn off the heat, open the oven, but do not remove the ribs, let them stand in the open oven for another 5 minutes. Cut the finished ribs into portions and serve with coriander sauce and vegetable stew as a side dish.
4
Pork ribs in cranberry sauce
Rinse the ribs with cold running water, dry, heat a small amount of vegetable oil in a pan, fry the ribs until golden brown, remove from heat, cool slightly, drain the fat from the pan into a separate bowl. Mix salt, pepper, spices, grate the ribs with a mixture, grease the baking sheet with oil or use baking paper, lay the ribs on the baking sheet and bake in the oven for 20 minutes at 180 ° C.
5
Wash and peel the orange, remove from the slices of the film, pour the fat from the ribs into the saucepan, add cranberry juice, add sugar and orange slices, put on fire, bring to a boil, boil for 3-4 minutes.
6
Dilute the starch in a small amount of boiled water, gently introduce into the sauce and bring the mixture to a boil again, remove from heat and strain. Serve the sauce separately in a gravy boat or pour baked ribs on it.