Basic secrets of marinating ribs
I have already told you about the specifics of cooking pork ribs. All the secrets and step-by-step recipes are described in the article “marinade for pork ribs. Today we will talk about lamb and beef ribs.
When choosing meat, pay attention to its color. A young lamb has light color and the ribs are juicy and tender. Meat of an old specimen has a reddish color and a specific flavor. To remove this unpleasant smell, you need to add lemon, thyme, oil and rosemary to the marinade. Besides, thyme and zira are good for adding a refined flavor to lamb ribs.
When buying beef ribs, preference should be given to light red ones. When marinating beef do not use vinegar. it makes the meat tough. When making the marinade, it is best to use soy sauce, basil, garlic and olive oil.
Not all pots are suitable for marinating. It should be glass, ceramic or enameled. Also, the container in which the marinade beef or lamb, should be tightly covered with a lid.
The traditional recipe for lamb ribs in the oven allows you to prepare a nearly universal meat dish to which you can choose a side dish to your liking. This variant will be especially good for guests, each of them gets an opportunity to add their favorite products to the lamb, forming an individual dish. In addition, this recipe will not take much time: Your direct participation will take 10-15 minutes; ;)., The oven and the fridge will do the rest.
With potatoes
Such traditional for the Russian table combination of meat and accessible to all tubers always finds its place in the cookbook. Lamb with potatoes looks and feels no worse than the more common pork/beef or poultry. The general recipe looks simple, the set of ingredients is basic. For lamb ribs in the oven with potatoes it is recommended to choose the simplest marinade: olive oil with dried herbs or sour cream with fresh herbs. The same sauce can be served with the ready dish.
- lamb ribs. 8 units.;
- lemon;
- potatoes. 6 pcs.;
- Olive oil. 5 tbsp. л.;
- garlic cloves. 3 pcs.;
- rosemary sprig;
- coarse salt;
- dried Italian herbs.
- Crush rosemary in your fingers, combine with salt, minced garlic, olive oil. Add a spoonful of lemon zest.
- Wash lamb ribs, dry with a napkin.
- Combine the lemon juice with the herb mixture and marinade the meat in it (hour and a half).
- Cut the potatoes into quarters and put them on a baking tray. Drizzle with olive oil and season with salt.
- Spread the marinated ribs over the potatoes and cover with foil.
- Bake the dish very easily: keep on medium at 190 degrees for 20 minutes, then remove the foil and cook another 25 minutes at 180 degrees.
Your choice of meat
There are several ways to bake succulent lamb ribs in the oven at home. Cooking lamb is not as labor-intensive as it may seem, it does not require constant monitoring. The key to success is responsible meat for the future dish.
Be guided by the three main indicators of lamb’s age:
Small ribs and cartilage in young animals (less than 1 year old)
Light pink to light red, white fat
Rich and tasty, without extraneous odors
Important! On lamb ribs necessarily present fat, by the color of which you can ascertain the age of the animal. Often lamb is sold as goat meat, which has no fat.
It takes just a few minutes to prepare a simple marinade for the lamb ribs. Needed:
Mix all ingredients, pour the mixture over salted and peppered meat, leave for a few hours. Ribs marinated in soy sauce with honey. get amazingly crispy, rich flavor.
Important! Bake lamb ribs in the oven over low heat, periodically pouring out the juice, until tender. Juicy ribs guaranteed!
Lamb ribs
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Making a marinade
To make the ribs even tastier, it is recommended to marinate them in a freshly made sauce. If you make the substance with honey, then the final dish will be sweeter, and if it is with pepper, then it will be spicy and tangy. Do not be afraid to experiment with spices. even the most unconventional combinations and large amounts of them will not spoil the finished dish. There are also a few tried and tested combinations.
- The Provence version implies the use of white wine and cream in the proportion of two to three and marinating for sixty minutes.
- A Greek marinade consists of olive oil and lemon juice in a ratio of two to one and spices: ground black pepper and marjoram. Soaking in this case will take from one to one and a half hours.
- Oriental flavor is added by a marinade of white wine and pomegranate juice in the ratio of four to one with greens. It is necessary to marinate the meat for three to four hours.
- A spicy marinade made of the juice of a couple of oranges, juice and zest of a couple of limes, half a pod of red pepper, a tablespoon of curry, salt and 50 milliliters of vegetable oil is also good. Cooking time is two hours. Add that it is better to pour the rest of the marinade on the ribs while cooking.
Marinade for roasting lamb in a sleeve
Always get soft and juicy lamb baked in the sleeve in the oven, as it is stewed in its own juice, and previously marinated in a spicy marinade, will be your culinary masterpiece. In this recipe we marinate lamb in soy sauce with ajika, rosemary, garlic, black pepper and directly in the sleeve for baking. Take lamb young, with bone and whole piece.
- Lamb. 1.5 kg.
- Dry adjika. 1 tsp.л.
- Soy sauce. 2 tbsp.л.
- Garlic. 3 cloves.
- Rosemary. 1 sprig.
- Ground black pepper. to taste.
- Salt. to taste.
Prepare a piece of lamb for baking. Young lamb should only have the tough sinews removed and the fat left for juiciness.
Before marinating, the flesh of the lamb is poked all over with a sharp knife to better soak it in the marinade.
Then the meat is rubbed well with coarse salt on all sides.
Pour two tablespoons of soy sauce into a bowl. Peeled garlic cloves are added through a garlic claw. Then a teaspoon of dry adjika (you can replace it with a spice for meat) and black pepper is poured. Mix these ingredients thoroughly with a spoon.
The prepared marinade is generously smeared on the lamb and placed immediately in the sleeve. Lamb is left for marinating for at least 1 hour, but it can be longer.
After the marinating time has elapsed, secure the sleeve ends with clips. The meat in the sleeve is shifted onto a baking tray and put into an oven heated to 190 degrees for 40 minutes. Then the temperature of the oven is reduced to 170 degrees and baking continues for another 30 minutes.
After the time has passed, the sleeve is notched at the top, and the lamb is generously drizzled with meat juice.
The lamb is kept in the oven for another 10 minutes on the “Grill” mode to obtain a crispy crust. Then the meat is carefully sliced and served. Enjoy your appetite!
Cooking technique
The whole point of marinating meat before grilling or roasting is to soften the tough muscle fibers in any way possible. In addition, certain ingredients in the marinade will complement the lamb with flavor and aroma.
In order for the brisket to soak well, the mixture must be applied all over the surface of the meat, which means that it must include liquid and still be thick enough in itself not to roll off the surface of the meat. Any vegetable oil, sour milk products, fruit and vegetable juices and even sour milk products are suitable for making marinade.
In order to soften the muscle fibers, you need to put the meat in an acidic environment. It is good if this can be achieved with a liquid component of the marinade, such as kefir or fruit juice. If regular sunflower oil is chosen as the liquid, you need to add vinegar, kiwi slices, lemon juice or other sour product to it.
To enhance the flavor and aroma, you can use any spices, in liquid, dry or paste form. This could be regular ketchup or mustard, bits of garlic or chopped herbs, sweet paprika or honey. Lovers of spicy dishes will appreciate the marinade with jalapeño peppers, dried ginger or Dijon mustard. Each piece of meat should be thoroughly coated with this mixture, put into a baking sleeve or deep dish and leave for at least 30 minutes.
If the ribs are baked in the oven, you can send them in it in the same bag in which they were marinated. When cooking will take place on a grill or frying pan, it is necessary to pre-clean the meat with your hands from those marinade products that burn quickly, so that they do not spoil the taste of the finished dish.
