Beef and lamb ribs. Lamb Ribs are prepared from the ribs, backbone, and in some cases, the rib eye muscle. The meat in lamb ribs is close to the bone, which makes them very flavorful. Lamb ribs are perfect for braising and grilling.
Ingredients of Beef and lamb ribs
- Prepare 800 g of beef ribs.
- Prepare 1 kg of lamb ribs.
- You need to taste of Salt.
- You need of Spice blend.
- You need of BBQ sauce.
Remove the lamb from the marinade and transfer to a large non-stick roasting tin. Goat Ribs are prepared from the ribs, backbone, and in some cases, the rib eye muscle. The meat in goat ribs is close to the bone, which makes them very flavorful. Goat ribs are perfect for braising and grilling.
Beef and lamb ribs instructions
- From mybraai.co.za rub the ribs with salt and spice blend..scorch the ribs on the fat side.
- Cover the beef ribs with foil and oven roast for 5 hours at 190°C.
- Cover lamb rib cage with foil and oven roast for 5 hours at 190°C.
- Apply BBQ SAUCE and ready to serve.
As they are mainly bone, they usually take a longer time to cook than most goat cuts. Asking which ribs are 'best 'to use for making ribs is meaningless… If you like lamb ribs the best, use them, or beef,. The ribs sit on a low heat for over an hour, resulting in incredibly tender meat. Michael Symon puts a Greek twist on lamb ribs by seasoning them with oregano, coriander and quick-preserved lemons. Stir onion paste into the lemon juice mixture in the bowl.