OVEN-ROASTED LAMB RIBS

Oven-Roasted Lamb Ribs image

Why order template barbeque ribs when you can make a savory set of ribs that will make you eat till you drop or it pops out from your eyes? Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.

Provided by Nice Try

Categories Meat and Poultry Recipes Lamb

Time 14h10m

Yield 4

Number Of Ingredients 17

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Ingredients

4 pounds lamb ribs
½ cup lemon juice
3 tablespoons molasses
3 tablespoons white vinegar
2 tablespoons mustard
2 tablespoons ketchup
1 tablespoon ground cinnamon
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
1 onion, quartered
2 small tomatoes, quartered
2 small thin-skinned sweet peppers, cored and seeded
1 cup finely chopped parsley
9 cloves garlic, minced
1 ½ teaspoons cayenne pepper

Steps:

Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
Preheat oven to 300 degrees F (150 degrees C).
Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.

Nutrition Facts : Calories 818.9 calories, Carbohydrate 33 g, Cholesterol 190.3 mg, Fat 56.1 g, Fiber 5.5 g, Protein 46.9 g, SaturatedFat 23.3 g, Sodium 2087.7 mg, Sugar 16.3 g

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Jude Mattocks

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I made these lamb ribs for my family last weekend, and they loved them! The meat was so tender and flavorful, and the roasted vegetables were the perfect accompaniment. I would definitely recommend this recipe to anyone looking for a delicious and ea

sadeesh kasilingam sadeesh

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These lamb ribs were amazing! The meat was so tender and juicy, and the roasted vegetables were delicious. I would definitely make this dish again.

EiEi Thwe

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I've made these lamb ribs several times now, and they're always a hit! The meat is so tender and flavorful, and the roasted vegetables are the perfect accompaniment. I would definitely recommend this recipe to anyone looking for a delicious and easy

P Pakistan

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These lamb ribs were so easy to make, and they turned out so well! I followed the recipe exactly, and the ribs were fall-off-the-bone tender. The roasted vegetables were also very good. I will definitely be making this dish again.

Paulann Ritter

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I made these lamb ribs for a dinner party last weekend, and they were a huge hit! The meat was perfectly cooked, and the roasted vegetables were delicious. I would definitely recommend this recipe to anyone looking for a delicious and easy lamb dish.

Princerana Ahmed

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These lamb ribs were delicious! The meat was so tender and juicy, and the roasted vegetables were the perfect accompaniment. I would definitely make this dish again.

shortneccboi

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Jennifer Peaden

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These lamb ribs were amazing! The meat was so tender and juicy, and the roasted vegetables were delicious. I would definitely make this dish again.

These lamb ribs were fall-off-the-bone tender and so flavorful! I marinated them overnight in the fridge, and then roasted them in the oven for about 2 hours. The meat was so moist and juicy, and the roasted vegetables were the perfect accompaniment.

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