Ribs with most of the meat left on them are one of the delicacies of meat gastronomy. The meat between the ribs is tender and juicy, since this part of the animal's body is not involved in the main muscle work.
It is necessary
-
- For lamb ribs with coriander sauce:
- 6 tbsp olive oil;
- 3 tbsp wine vinegar;
- 1 bunch of mint;
- 1 bunch of coriander;
- 0.5 tsp Sahara;
- lamb ribs;
- ground black pepper;
- salt.
- For pork ribs in cranberry sauce:
- 8 pork ribs;
- vegetable oil;
- cayenne pepper;
- salt;
- spice;
- 150-200 ml of cranberry juice;
- 2 tsp starch;
- 1 tsp Sahara;
- 1 orange.
Instructions
Step 1
Lamb ribs with coriander sauce
Rinse the mint and coriander leaves, chop finely, put in a bowl, season with salt and pepper to taste, drizzle with vinegar, add olive oil, stir thoroughly, cover with a plate or lid and leave at room temperature to infuse the sauce. Preheat oven to 220 degrees.
Step 2
Wash the ribs with cold water, pat dry with thick paper napkins, cut a layer of fat on each cross-to-cross, season with salt and pepper, place in a large and flat skillet, quickly fry in the oven or grill on both sides over high heat. Remove the meat from the oven, reduce the heat, transfer the ribs to a baking dish and put back in the oven, cook for another 20-30 minutes.
Step 3
Turn off the heat, open the oven, but do not remove the ribs, let them stand in the open oven for another 5 minutes. Slice cooked ribs into portions and serve with coriander sauce and vegetable stew as a side dish.
Step 4
Pork ribs in cranberry sauce
Rinse the ribs with cold running water, dry, heat a small amount of vegetable oil in a pan, fry the ribs until golden brown, remove from heat, cool slightly, drain the fat from the pan into a separate bowl. Combine salt, pepper, spices, rub the ribs with the mixture, grease a baking sheet with oil or use baking paper, place the ribs on a baking sheet and bake in the oven at 180 ° C for 20 minutes.
Step 5
Wash and peel the orange, remove the film from the slices, pour the fat from the ribs into a saucepan, add cranberry juice, add sugar and orange slices, put on fire, bring to a boil, boil for 3-4 minutes.
Step 6
Dissolve the starch in a little boiled water, add gently to the sauce and bring the mixture to a boil again, remove from heat and strain. Serve the sauce separately in a gravy boat or pour over the baked ribs.
