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October 20, 2017

Lipsmacking Lamb Ribs – Liplekker Skaapribbetjies

Posted on May 23, 2017 by in lamb

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All Purpose Spice for Meat

Lipsmacking Lamb ribs made with my all purpose spice mix, definitely a winner every time.

Eating these Lipsmacking Lamb Ribs, you need little more than a wedge of lemon and a warm cloth (jammer lappie) to get the dripping fat off your face and hands. Yesterday I posted a recipe for my All Purpose Spice mix for meat and I said it is perfect for lamb, pork and even beef. Well, today we are making lamb ribs.

With lamb ribs you can do oven roasting, BBQ (braai) or Weber (Kettle braai).

Lipsmacking Lambribs

Preparing the Lamb Ribs


If you buy a whole lamb, like we do, prepare the ribs before you freeze them. Cut the ribs into long racks and use a saw or clever to crack the ribs at the back. The scoring of the fat is the most important thing and even here I opt for the easy way. I have very sharp knives, but nothing scores fat on lamb and pork belly like a Minora or Lion Blade. (see photo). Make sure you cut right through the fat as well as the sinew right underneath the fat. I score 1 cm x 1cm cubes, so that the spice mix can get right down to the meat.

To brine or dry-age

I am in two minds about this. I do marinade my de-boned leg of lamb, because the acidity definitely adds to the tenderness of the meat. but with lamb ribs, I feel the All Purpose Spice mix is enough. The secret is in the heat.

Dry-aging, now there is a thing I believe in. If you can hang the ribs out for a day or so (this I can only do in winter) or even leave them open in the fridge, it definitely adds flavor.

Lipsmacking Lamb Ribs

Lipsmacking Lamb Ribs

serves 4

Ingredients

1 kg lamb ribs

all purpose spice mix – if you do not have, use any BBQ spice

1-2 lemons

Lipsmacking Lamb Ribs

Method

Use a blade or sharp knife and score the ribs. Season with the all purpose spice and make sure you rub the spices mix into the meat. Allow the meat to rest for at least 1 hour. Preheat the oven to 180C or prepare the coals to medium heat. When roasting in the oven, place ribs on a roasting rack and tray. Cover with foil until the ribs are tender, remove the foil and roast until crispy and golden brown. When you can pull a little bone from the meat, you know it is done.

On the braai or coals. Place ribs in a fold grid and either grill on medium to low coals while turning it over frequently. Or you can make what they call in Namibia “Skuinsrib” or “Staanrib”. This simply means that the grid with the meat, stands next the to fire at an angle. This way the fat drips off and you have a crispier result.

NB – Just before you remove it from the grid or the oven, squeeze some lemon juice over the meat and roast for another minute on each side. Serve this with a salad and fresh farm bread.

Lipsmacking Lamb Ribs

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