Lamb is undeservedly excluded from the diet of most Russians. It is not accepted for various reasons. Someone thinks that lamb meat "smells", others find it too tough.
Features of lamb
However professional chefs They think that we simply do not know how to cook it. And therefore we deprive ourselves of the second after the chicken dietary product, nutritional benefit which is huge. Lamb is rich in amino acids, protein and trace elements, it does not contain cholesterol. The special structure of its fibers activates the work digestive system. When using spices (and not a single dish can do without them in the Caucasus), it improves metabolism, so if you want to lose weight, eat lamb meat!
baked lamb ribs in the oven in general in the Caucasus are considered a delicacy, just like lamajo in Armenian cuisine. They are usually prepared for the holidays. The sweetish taste of meat on the bone is ideally combined with the sourness of dry wine, lemon and tomatoes. To give the dish sophistication, it is enough to use in the recipe spices- cumin, thyme, rosemary. More original combinations of ribs with grapes or sour berries are also possible. Perfectly balance the taste of hot spices: chili and mustard.
An almost unique feature of bone-in lamb is that during heat treatment it releases a jelly-like liquid that covers the ribs with the thinnest film. Therefore, all their juices, as well as spicy aromas of spices, remain inside and delight with amazing facets of taste.
Today we will share several recipes on how to cook lamb ribs in the oven. And we will try to introduce you to the best examples of Central Asian cuisine.
How to choose lamb ribs
Before figuring out how to bake lamb ribs in the oven, they should be chosen correctly. The taste and aroma of the dish depends on this. It is advisable to buy young lamb meat: it has light color and almost no smell. Such a piece will be tender and juicy on a plate.
But the ribs of an old ram will smell sharply, unpleasantly. They are also distinguished by a rich red hue. If you feel sharp bad smell, from the purchase is better to refuse. If the amber is not too scary, the meat can be saved by marinating in a mixture vegetable oil, lemon, rosemary and thyme. It is desirable to stew such meat in order to achieve softness.
Lamb Ribs Recipes
We suggest you choose your recipe for lamb ribs in the oven.
Caucasian style with tomatoes
You will need:
- ribs - 1 kg;
- onions - 2 large heads;
- tomatoes - 4 fleshy heads;
- greens - a large bunch of parsley, cilantro;
- salt, spices (thyme, thyme, rosemary to taste).
Cooking
- Portion pieces rub with spices, salt, leave to marinate for 2 hours.
- Transfer to a heat-resistant form, put chopped tomatoes, onions on top, sprinkle with chopped herbs.
- Cover the form with foil, put in the oven for 2 hours at a temperature of 190 °.
Glazed with honey and mustard
You will need:
- ribs - 2 kg;
- mustard - 4 tablespoons;
- honey - 2 tablespoons;
- breadcrumbs - 200 g;
- pepper, salt.
Cooking
- Spread portioned pieces with a mixture of honey and mustard, season with pepper and salt, sprinkle with breadcrumbs.
- Line a baking dish with foil. Lay out the ribs.
- Bake in a well-heated oven for 40 minutes.
Lamb ribs with potatoes in the oven
You will need:
- ribs - 2 kg;
- potatoes - 5 large tubers;
- garlic - 3 cloves;
- rosemary - a couple of branches;
- lemon - 1 pc.;
- olive oil;
- Italian herbs, salt, pepper.
Cooking
- Mix herbs, zest and juice of half a lemon, chopped garlic, salt, pepper, add oil.
- Grate prepared ribs in portions with marinade, leave for an hour.
- Peel the potatoes, chop into thin rings. Slice the remaining lemon in the same way.
- Cover a baking sheet with parchment, oil it. Top with potatoes, lemon and rosemary. Season with salt and pepper, and then lay out the meat.
- Place in preheated oven for 30 minutes.
Spicy and spicy with chili
You will need:
- ribs - 1 kg;
- chili pepper (it can be replaced with a couple of spoons of hot adjika);
- basil - a sprig or a teaspoon of dry;
- zucchini - 1 pc.;
- potatoes - 1 kg.
Cooking
- Lubricate the ribs with pepper or adjika, salt.
- Peel potatoes, cut into halves.
- Put the potatoes in the form, add salt, lay the ribs on top.
- Hide a sprig of basil under the meat, lay everything with zucchini slices for juiciness.
- Send the dish to the preheated oven, reduce the temperature to 150 °. Bake 2 hours.
- Increase the temperature to 250° for 10 minutes for a blush on the ribs.
Lamb ribs in the oven in foil
You will need:
- ribs - 1 kg;
- green onion and parsley - in a bunch;
- tomatoes - 2 fleshy heads;
- hard cheese - 100 g;
- dry basil - 2 teaspoons;
- garlic - 2 cloves;
- vegetable oil - 3 tablespoons;
- pepper and salt.
Cooking
- Put portioned pieces of meat in a deep container, sprinkle with basil, pepper, salt, add lemon juice. Marinate 30 minutes.
- Fry the meat until golden brown over high heat, transfer to foil.
- Chop green onions, cut tomatoes into rings. Put the onion, tomatoes on the meat, grate the cheese and sprinkle on top. Wrap up the foil.
- Put in the oven for 30 minutes. The dish should be served in foil.
How simple each recipe is - lamb ribs in the oven at the same time turn out to be appetizing and tasty. Try it!
Video recipes for lamb ribs in the oven
For residents Central Asia and Caucasus lamb is considered the most delicious and useful delicacy. It is rich in iron, iodine, magnesium, potassium and practically does not contain cholesterol. It has long been proven that dietary lamb meat can have a positive effect on the digestive system. AT oriental cuisine dishes from this product are prepared using a variety of savory seasonings: zira, coriander, saffron. Lamb ribs in the oven are very tasty. Marinated in spices and lemon juice, they acquire delicate taste and unique aroma.
Lamb ribs in the oven. Recipe
To prepare a dish, you will need two onions, four tomatoes, salt, a bunch of herbs, spices. You will also need one kilogram of lamb ribs.
Cooking
Wash the meat, divide into portions and rub with spices and salt. Leave the ribs to marinate for at least two hours. Then transfer them to a heat-resistant form. Cut the tomatoes and onion into rings. Chop up the greens. Transfer the vegetables to the meat, cover the form with foil and place in the oven. Lamb ribs in the oven will be ready in one and a half to two hours. Enjoy your meal.
Lamb ribs in the oven with mustard. Recipe
Required ingredients: two tablespoons of honey, two kilograms of lamb, four tablespoons of mustard, 200 g of breadcrumbs, pepper and salt.
Cooking
Cover the baking sheet in which the dish will be baked with foil. Wash lamb in water. Mix mustard and honey. Coat meat with sauce, season with salt and pepper and sprinkle with breadcrumbs. Lay the ribs on a baking sheet. Preheat the oven well and put the lamb in it. The meal will take about 40 minutes to prepare. Cut the baked ribs into pieces and serve with a side dish for dinner. Enjoy your meal.
Lamb ribs in the oven with potatoes
To prepare the dish, you need to take three cloves of garlic, a few sprigs of rosemary, lemon, salt, Italian herbs, ground pepper, olive oil and parchment. You will also need about two kilograms of ribs and five potatoes.
Cooking
Wash the meat well in water, removing all films and fat. Cut the lamb into pieces. In a small container, mix rosemary, herbs, zest of half a lemon, salt, finely chopped garlic, pepper. Then add the juice of ½ lemon and some olive oil. Rub the ribs with the sauce and marinate them for half an hour. Remove the skin from the potato tubers. Cut them into thin rings. Do the same with the lemon. Line a baking sheet parchment paper, grease it with oil and lay out the potatoes. Place lemon wedges and rosemary on top. Sprinkle everything with pepper and salt. Put the marinated meat on top.
Lamb ribs in the oven are cooked for about 30 minutes. You can serve food with red wine for dinner. Enjoy your meal.
Ribs with rosemary
Ingredients: salt, two cloves of garlic, mint leaves, lime or lemon juice, vegetable oil, ground pepper, spinach, carrot puree, a spoon maple syrup, 60 g honey, 70 g balsamic vinegar and 10 g mustard. Also take a few sprigs of fragrant rosemary and eight ribs.
Cooking
Mix syrup, honey, mustard and balsamic vinegar. Cut the ribs into pieces and marinate in syrup for forty minutes. Then season them with salt, spices, pepper, rub with garlic and rosemary. Lightly fry the ribs in a pan, then transfer them to a baking dish and place in the oven for only fifteen minutes. At this time, pour the marinade into the pan and cook it until it thickens. Pour the sauce over the ribs and serve at the dinner table. Enjoy your meal.
Lamb is undeservedly deprived of attention when it comes to preparing a hot meat dish on a holiday or weekday. Meanwhile, this meat is no less light than chicken, low-fat, easy to prepare. Especially delicious lamb ribs in the oven, served with sauce and fresh vegetables.
The traditional recipe for lamb ribs in the oven allows you to cook an almost universal meat dish, to which you will pick up a side dish to your liking. This option will be especially successful for guests - everyone will have the opportunity to supplement lamb with their favorite products, forming an individual dish. In addition, this recipe will take a little time: your direct participation is 10-15 minutes, the oven and refrigerator will do the rest.
Compound:
- Lamb ribs - 1.2 kg
- Mayonnaise or low-fat sour cream - 130 ml
- Onion - 2 pcs.
- Garlic cloves - 3-4 pcs.
- A mixture of peppers - 1 tbsp.
- Salt - a pinch
Cooking:
- Rinse the meat, soak in cold water for 1-1.5 hours, rinse again and transfer to a deep bowl. Pour mayonnaise over there and tomato paste, pour ground pepper and salt, chopped garlic cloves, onion half rings. Mix all the ingredients thoroughly, rub the meat with the resulting mixture, then cover the bowl with a lid and put it in the refrigerator.
- After 2-2.5 hours allotted for marinating the ribs, it is necessary to heat the oven (up to 175-180 degrees with convection), cover the form with foil or a ceramic lid and send it to the middle level. After 70 min. the lid is removed, and at the same temperature the meat is browned for another 20 minutes. In ovens without additional convection, it may be necessary to increase the cooking time under the lid up to 90 minutes.
Lamb ribs cooked in the oven according to this recipe retain classic taste meat with a light onion-tomato note. Due to mayonnaise, they are tender, and garlic gives spice. Lamb ribs are best served with chopped dill or pomegranate seeds to create a contrast between its sweetness and the piquancy of garlic.
Read also:
3 types of lamb marinade
The taste of baked lamb ribs is most influenced by the marinade chosen for them. Below are the 3 most common and memorable options - fragrant and tart based on red wine, fresher, summery, on sour cream with herbs, as well as sweet, exotic, with the addition of fresh kiwi.
Compound:
- Dry red wine - 75 ml
- Ground ginger - 1 tsp
- Italian herbs - 1 tsp
Cooking:
- All ingredients are combined in a deep bowl, the wine should first be heated.
- In this marinade, lamb ribs are soaked for 5-6 hours, and if necessary, they can be baked in it - this will enhance the concentration of taste.
The next option is ideal for summer, in addition, it is multifunctional: this marinade can be used as a filling for meat.
Compound:
- Paprika - 1 tsp
- Green onions - 3 feathers
- Cilantro - 1 bunch
- Parsley - 1 bunch
- Sour cream - 200 ml.
Cooking:
- Green onion feathers must be torn or chopped with a knife, combined with sour cream and ground seasonings, let the marinade brew for 15-20 minutes.
- In the resulting mixture, the meat is aged for 30-40 minutes, after which it is recommended to pour lamb ribs before they are sent to the oven.
Sweet tooths will definitely like the marinade based on fresh kiwi, which goes well with any side dish.
How to cook lamb khashlama?
Meat baked with potatoes
The most satisfying can be safely considered the recipe for lamb ribs with potatoes - traditional version which is familiar to every hostess. Depending on the marinade chosen, the meat may have a softer or spicy taste, and the potato itself is able to “sound” differently if you play with herbs for it.
Compound:
- Lamb ribs - 1 kg
- Potatoes - 4-5 pcs.
- Basil - to taste
- Liquid honey - 2 tbsp.
- Mustard - 1 tbsp
- Salt - a pinch
- Olive oil - 3 tbsp
Cooking:
- Soak basil and any other herbs in olive oil if you want to get the multifaceted taste of potatoes. While the oil is soaked in spices, attention is paid to the meat.
- Lamb ribs are washed 2-3 times under running water, rubbed with salt, smeared with a mixture of honey and mustard, laid out on a baking sheet, which must be sent to a hot (190 degrees) oven for 30 minutes. During this time, the honey-mustard crust will seize, and the meat itself will have time to reach half-cookedness.
- Potatoes are peeled and cut in half, if it is too large, you can cut it into quarters. Each piece is dipped in herb-soaked oil, after which it is laid out on a baking sheet with ribs first treated with hot air. Try to place the potatoes between the meat so as not to interfere with the formation of a crust.
It is necessary to bake lamb ribs with potatoes at a temperature of 170 degrees for 40 minutes, after which you can increase the temperature to 200 degrees, and place the baking sheet a little higher - this will brown the meat. Although due to honey mustard glaze it will be a priori golden brown. Serve a dish prepared according to this recipe, it is recommended with soaked ranetki.
Lamb ribs with orange
By no means always meat is sharpness and piquancy. Gourmets recommend trying it with sweet additions: for example, citrus fruits. Children will like baked lamb ribs with orange, and men are able to appreciate such a tandem. And as a side dish, wild rice is perfect for the dish.
Compound:
- Lamb ribs - 0.7 kg
- Oranges for juice - 3 pcs.
- Onion - 3 pcs.
- Olive oil - 110 ml.
- Nutmeg - ½ tsp
- Zira - to taste
- Salt - a pinch
Cooking:
- Lingonberries are rubbed in a mortar, olive oil is added to them, nutmeg and zira. Washed lamb ribs are rubbed with salt and laid out in a baking dish, after which they are poured with the resulting mixture.
- Oranges are cut in thick layers and distributed over lamb ribs to cover the meat completely. With any flat object, you need to lightly press on them so that the citruses release juice, and remove the bowl of meat in the cold for 1-1.5 hours.
- The onion is chopped into rings, which must be fried in hot oil in a pan until translucent. When the indicated 1.5 hours have passed, the cauldron with meat is removed from the refrigerator, laid out on oranges onion rings, and the bowl, covered with foil, is placed in a cold (!) oven.
From the moment when the oven warms up to 170 degrees, 45 minutes are counted, then the foil is removed and the meat is baked for another 30 minutes. Lamb ribs with orange are recommended to be served hot, ready meal can be garnished with sesame seeds.
Today we will look at one of the most delicious parts of lamb and recipes for its preparation - lamb ribs in the oven. In the Middle East, lamb is a national treasure, and dishes from it have been filling the tables of its indigenous inhabitants for more than one century. However, this type of meat is an infrequent guest on our table, since our culture is dominated by the use of pork or beef.
However, according to the speakers national traditions Middle Eastern cuisine, lamb dishes have their own unique aroma and piquancy, which the types of meat familiar to us simply do not possess.
Another secret of cooking ribs is the abundance of spices, which is characteristic of the peoples of the Middle East, while in our traditional dishes, rather, the principle of sparing various spices and spices is followed. This approach is more familiar to us, but for Middle Eastern dishes, which are famous for their rich palette of flavors and aromas, this is unacceptable. Therefore, based on this feature of their dishes, a recipe for cooking lamb ribs in the oven is formed.
To recreate this recipe, we need the following ingredients:
- lamb ribs - 2 kg;
- dried basil - 1 tbsp. l.;
- tarragon - 1 tbsp. l.;
- lemon - 1 pc;
- Svan salt - 1 tbsp. l.;
- hops-suneli - 1 tbsp. l;
- pepper mixture - 1 tbsp. l.
How to cook lamb ribs? From the list of ingredients, it can be seen that the dish will come out quite spicy and colorful. Now let's start the cooking process. To do this, take our ribs and cut them into portioned pieces so that they fit compactly on a baking sheet. Next, we will create a marinade in which our blanks will languish.
It is based on lemon juice, which is alternately mixed with all the spices and herbs presented. A very important ingredient is Svan salt, as it gives an extraordinary flavor to the finished dish, and, along with suneli hops, is one of the most common spices in the Middle East. All spices are mixed with lemon juice, after which the ribs, previously lowered into a deep bowl, are poured with marinade and left for 2-3 hours to marinate.
After the expiration of this time, fragrant and fragrant ribs are placed on a baking sheet, previously greased with vegetable oil, and sent to a preheated oven for 30-40 minutes. To finally make sure that the ribs are ready, you should make small cuts along the edges after the cooking time has elapsed.
If the meat has become light and appetizing, then the cooking process is coming to an end. Moreover, an important aspect is appearance: Baked lamb ribs should be golden brown.
The thick and fragrant aroma that has spread during the cooking process will not leave indifferent even the most sophisticated gourmet, and even the simplest inexperienced person will bring many pleasant and tedious minutes of waiting for the finished dish.
As a side dish, vegetables and a variety of cereals are ideal for ribs, which not only complement the flavor of the finished dish, but also go well with baked lamb meat.
Lamb ribs in the oven with potatoes and herbs
Another amazing combination is a compilation of lamb ribs in the oven with potatoes and herbs.
In order to recreate a magnificent picture worthy of the best cuisines world, namely lamb ribs, the recipe for their preparation, we need:
- lamb ribs - 2 kg;
- potatoes - 5 pcs.;
- butter - 50 g;
- Svan salt - 1 tbsp. l.;
- pepper mixture - 1 tbsp. l.;
- greens - 1 bunch.
The recipe for lamb ribs with potatoes and herbs is quite simple, and it looks like this. The difference of this dish is the fact that in this case you don’t have to prepare a marinade for meat and, as a result, spend time waiting for it to be soaked and marinated. Cooking will take place from completely fresh products.
First, turn on the oven for heating and bring it to 180 ° C. At this time, cut the ribs into portioned pieces and grease a baking sheet with butter. A very important aspect is the use of butter, which during cooking will give extraordinary softness and tenderness to the meat itself, and will also help make baked potatoes especially fragrant.
Season the chopped ribs with Svan salt and a mixture of peppers, then mix thoroughly so that each piece of meat is densely covered with a layer of spices. After that, we put our ribs on a baking sheet and proceed to slicing potatoes.
It is not worth chopping it too finely, because it can be cooked earlier than the ribs, and in the end it will simply burn. Better cut her large pieces to be placed between the ribs on the brazier. The next step is the process of cutting greens.
You can use parsley, cilantro, basil or any other spicy herb you like, it can even be ordinary mint. During the cooking process, the flavor of any added spices or herbs will saturate the main parts of the meat and potatoes tightly. Sprinkle our dish with chopped greens, mix so that it covers all the components of the dish, and send it to the preheated oven for 30-40 minutes, after which we take out the finished dish and serve it to the table.
Lamb ribs baked with potatoes and greens can be served as independent dish or as a side dish.
It goes well with a glass of red. Georgian wine, which will not only embellish the taste traditional dish, but will also give a special flavor and charm to the environment around, will allow you to fully plunge into the atmosphere of the Middle East, its traditions and dishes.
Ribs in the oven are a real delicacy that any housewife can handle. In general, ribs mean top part the brisket of an animal, which consists of bones, meat and a small amount fat. It is in this part that the meat is especially tender and tasty.
To make the ribs fragrant and soft, the meat is pre-marinated. To do this, use all kinds of spices, spices and various sauces. Lemon juice is often used as an ingredient in the marinade, soy sauce, mustard, tomato paste, olive oil. If desired, add basil, thyme, rosemary, chopped garlic.
There are many options for cooking ribs. The two most popular are stewing and roasting. And if the first is more suitable for a weekday dinner, then the second is ideal for holiday table. The process is very simple. Prepared ribs (pre-washed, chopped and pickled) are laid out in a mold and baked in the oven, sometimes the meat is wrapped in foil. The ribs in the sleeve are very juicy. Often, before baking, the ribs are pre-fried in a pan, then brought to readiness in the oven. Or first boiled, and then baked in the oven with the addition of vegetables and various sauces.
French fries or boiled potatoes are prepared as a side dish, they make crumbly rice. Complement the dish with tkemali, ketchup or other tomato sauces sprinkled with fragrant herbs.
At first glance it seems that this sumptuous dish only able to cook experienced hostess. In fact, any novice cook will master its preparation. The main thing to remember is an important secret: to make the meat juicy and not too fried, cover the form with a sheet of food foil, and remove it 20 minutes before it is ready - the result will pleasantly surprise you. Spices can be used and any other.
Ingredients:
- pork ribs- 1 kg;
- soy sauce - 5 tbsp. l.;
- garlic - 4 cloves;
- salt pepper;
- mustard - 2 tbsp. l.;
- tomato paste - 2 tsp;
- curry - 1 tsp;
- ground paprika, thyme, rosemary - ½ tsp each;
- greens - optional.
Cooking method:
- Wash pork ribs, dry with paper towels. Cut into pieces of 2-3 ribs.
- Let's make a marinade. Pass the garlic through a press, transfer to a separate bowl.
- Add mustard, tomato paste, soy sauce, salt, curry, thyme, rosemary and paprika. We mix the mass well.
- We generously coat the meat with marinade, put it in the refrigerator for several hours, you can overnight.
- We put the pickled ribs in a sleeve, fasten the edges, make several punctures in polyethylene.
- Put the package on a baking sheet. Bake in a preheated oven (180 ° C) for about an hour.
- Then carefully cut the package, leave the meat in the oven for another 10-20 minutes until a golden crust appears.
- Serve with your favorite garnish, such as boiled potatoes or vegetable salad. It is good to sprinkle the finished dish with herbs.
Interesting from the network
An original dish with a spicy flavor. The sweetish taste of lamb successfully emphasizes the orange-lemon marinade. Garnish with roasted vegetables such as eggplant and bell pepper. For the dish to succeed, choose the right ribs. It is advisable to buy the meat of a young animal: it practically does not smell and has a light color. If it has an unpleasant aroma and a bright red tint, then it is better to refuse the purchase.
Ingredients:
- lamb ribs - 1 kg;
- red hot pepper- ½ pod;
- garlic - 3 cloves;
- black pepper, salt;
- orange - 3 pcs.;
- lemon - 1 pc.;
- dried basil - 1 tsp
Cooking method:
- Let's prepare the marinade. Squeeze orange and lemon juice into a separate bowl.
- Add oil, chopped red pepper, grated lemon peel, salt, pressed garlic and dried basil. We mix the mass.
- We wash the ribs, dry them, cut them into sections of 3-4 pieces, put them in the prepared marinade. Leave in the refrigerator for 2 hours.
- Place the meat on a greased baking sheet.
- Bake in a preheated oven (180 ° C) for about 50 minutes. We check the degree of readiness of the meat with a puncture - transparent juice should flow out.
- Put the finished ribs on a dish, decorate as desired with orange slices, herbs and fresh vegetables. Serve hot.
Many people think that beef ribs too tough, but you can cook tender and juicy meat on own kitchen. The secret of the recipe is that the ribs are languishing in the oven for a long time at a low temperature (this is how softness is achieved), and then fried under the grill (this is how a golden crust is obtained). The original tomato sauce adds a pleasant touch to the dish.
Ingredients:
- beef ribs - 1 kg;
- vegetable oil - 4 tbsp. l.;
- salt - 1 tbsp. l.;
- chili powder - 1 tsp;
- black pepper - ½ tsp;
- cayenne pepper, paprika, thyme - 1/3 tsp each;
- garlic - 4 cloves.
Tomato sauce:
- ketchup - 1 tbsp.;
- sugar - 1 tbsp. l.;
- garlic - 3 cloves;
- apple cider vinegar - 2 tbsp. l.;
- black pepper, salt.
Cooking method:
- Let's prepare the marinade. Put the garlic passed through the press into a separate bowl, add all the spices, salt, vegetable oil. Mix well.
- We wash the ribs, remove the thick film, cut into pieces.
- We generously rub the meat with marinade, put it in a plastic container with a lid, leave it overnight in the refrigerator.
- We heat the oven to 110 ° C. Wrap the ribs in several layers of foil, check that there are no holes left through which juice can flow.
- Lay the ribs wrapped in foil on a baking sheet. We bake for about 3 hours. During this time, the meat will become juicy and soft. Ready meat should be easily separated from the bones.
- Open the foil, generously grease the ribs with tomato sauce.
- Turn on the grill mode or increase the oven temperature to 220 ° C and bake the ribs for another 10-15 minutes until they get a golden crust.
- Serve hot with your favorite side dish.
Juicy meat with golden brown and tender potatoes - what could be better? A special secret of the dish: the potatoes will turn out tender and crumbly, if you grease them with sour cream in advance, lovers of fat can use mayonnaise. Replace pork ribs with beef or lamb if desired. Spices of your choice.
Ingredients:
- pork ribs - 1 kg;
- potatoes - 1 kg;
- paprika - 2 tbsp. l.;
- garlic - 4 cloves;
- sour cream - 4 tbsp. l.;
- vegetable oil - 2 tbsp. l.;
- pepper, salt, herbs.
Cooking method:
- We wash the ribs, cut.
- In a separate bowl, mix the oil, garlic, salt, pepper, paprika, passed through a press.
- With the resulting mass, rub the ribs abundantly, leave to marinate for an hour.
- Peel potatoes, cut into large slices, add salt, a little pepper (you can put spices, for example, for potatoes), sour cream. Mix well.
- We grease the form with oil, spread the potatoes, put the pickled ribs on top. Cover the form with foil.
- Bake in the oven (180 ° C) for about 40 minutes.
- Then remove the foil and cook for another 15 minutes.
- Serve hot, decorate with herbs.
Now you know how to cook ribs in the oven according to the recipe with a photo. Enjoy your meal!
Deliciously cooked ribs will be an excellent main dish of any holiday table and diversify the diet on weekdays. Changing the composition of spices, marinade, adding various additional ingredients, it's easy to create a new dish every time. The proposed recipes are simple, but if you still have questions about how to cook delicious ribs in the oven, pay attention to the advice of experienced chefs:
- Saturated specific aroma of lamb can be "killed". To do this, the meat is marinated in a mixture for several hours. lemon juice, vegetable oil, thyme and rosemary. Or in a mixture of vegetable oil and chopped garlic.
- To add sophistication to lamb, use thyme, rosemary, cumin, chili, or mustard when cooking ribs. Do not forget to add fresh herbs to the finished dish.
- Choose the right pork ribs. It is best to buy the meat of a young animal, this is evidenced by the light shade of pork and a thin layer of fat. There should be no spots on the surface, the product itself should have a pleasant, slightly sweet aroma.
- Ribs are very difficult to cut yourself, so when buying, ask the butcher to cut the product into pieces of 20 cm in length. This will greatly facilitate the cooking process.
- If you buy frozen ribs, then they should be thawed properly. To do this, place the meat on the bottom shelf of the refrigerator and leave until completely defrosted. The process is quite long, but this way the ribs will not turn out hard and dry after heat treatment.
- It is best to marinate the ribs for several hours, ideally leaving the meat overnight. During the baking process, the meat can be watered with the remaining marinade.
