Today's lunch will be ribs. Pork ribs and lamb ribs.. Yummii..
Luckily the preparation is very short, only frying will take time.
I don't make big fuss about it, place everything in the pan and let the oven do the work, and the end result was pretty good last time. Of course I always assume that it was a LAMB and not some old tup. If you don't like the lamb taste, the meat should be marinated before, which is not part of this recipe..
Ingredients (4 portions, preparation time 2-2.5 hour, active 15 min)
750g - 1 kg (1.5 - 2 lbs) lamb ribs
5-6 carrots (I had an open package of baby carrots, so I used them up)
2 small rosemary branches
4-5 garlic cloves
salt to taste (~1 flat tsp), but it is really up to your preferences
black pepper, according to your taste
1/2 - 2/3 bottle of beer
1 tsp mustard powder, or 1-1.5 tbsp mustard
own sauce (see below)
Place the ribs with the meaty side down in a ovenproof pan. Broil at high temperature both sides until gets some nice color.
Place the carrot, garlic, rosemary around the ribs, sprinkle with salt, pepper and mustard powder.
Pour the beer on top, cover with foil.
Change the oven from broiling to baking, heat it to 200 C, 400 F, and let the ribs fry for 30-45 min.
Lower the temperature to 150 C, and fry them for additional time. I usually keep them at least as many hours as many kg the meat is, so in this case (2lb) for at least an additional hour (probably 1.5, 'cause we like it "well done").
At about 1/3 of the time I cut them into individual pieces, and at 2/3 I turned them to the other side. I just wanted make sure that all parts fried a bit in the sauce and are soft.
I decided not to broil them this time as they won't be consumed right away and I didn't want the meat to dry too much. If we did eat them served immediately, I would have definitely broiled them a bit to have a nice golden brown crunchy top.
You can also cut the ribs into pieces only at the end of the baking time and place the pan back for 5 min, broiling each side of the ribs. Broiled individually will be more crunchy, but you can also broil it in one piece, and cut it only when you place them on the plates, and the meat will be softer..
If the sauce got evaporated, add a bit of water at the end and put it back to the oven until the water boils, or just mix the carrots with some boiled water to make the sauce.
Remove the ribs from the sauce, throw the rosemary away. Place the rest of the zest with the carrots and garlic in a food processor and make a fine, cream like sauce. Adjust saltiness if needed, and you can also add an additional tsp of mustard, pinch of black pepper, etc.
Enjoy with potato pure accompanied by its own sauce and/or lingonberry :), or any of your favorite "sweet" sour salads, like plum preserve or beet root for example.