Oven Roasted Ribs
From canullia 9 years agoIngredients
- 2 kg lamb Ribs shopping list
- 2 small thin skinned Sweet Pepper shopping list
- 2 Small firm tomatoes shopping list
- 1 tablespoon cinnamon shopping list
- 1 tablespoon curry powder shopping list
- 1 tablespoon cumin shopping list
- 1 tablespoon salt shopping list
- 1 tablespoon black pepper shopping list
- ½ tablespoon cayenne pepper shopping list
- ½ cup lemon juice shopping list
- 3 tablespoons sugar cane molasses shopping list
- 2 tablespoons ketchup shopping list
- 2 tablespoons mustard shopping list
- 3 tablespoons white vinegar shopping list
- 9 garlic cloves (minced) shopping list
- 1 medium size onion shopping list
- 1 cup finely chopped parsley shopping list
How to make it
- Wash the ribs very well and soak them for two hours and change the water every half an hour to get rid of any extra fat.
- Strain the ribs, pat dry, and set aside while you prepare your marinade.
- In a large deep mixing bowl put all the dry spices together with the vinegar, mustard, ketchup, sugar cane molasses, lemon juice.
- In your kitchen aid machine put the garlic onion, tomato, sweet peppers, and parsley all together and mince till you have a paste.
- Drop your mixture above the spices in the mixing bowl and mix very well.
- Let the meat sit in this mixture overnight covered with a cling film or at least for ten hours.
- Heat your oven up and down for at least 20 minutes at 300 C
- Place your baking tray/shelf at the lowest part of your oven at 300 C for the first 20 minutes.
- Now collect all the juices and set them aside and lower your oven temperature to 250 and leave only the lower part of the oven on. Keep this for 1 hour.
- Open your oven and turn the pieces and leave for 20 minutes.
- Turn off the lower part of the oven and turn on the upper part for 15 minutes.
- Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.
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