Lamb ribs , cooked in nature on the grill, perfectly suited to any feast and will please fans of meat with a haze. But, of course, provided they are properly prepared. After mutton - meat with a peculiar taste and certain properties, which must be taken into account both when baking on charcoal, and when choosing a marinade.
Marinade for the ribs on the grill should contain ingredients that not only emphasize the flavoring nuances of this meat, but also complement it, and thereby allow you to enjoy the wonderful juicy taste and wonderful aroma of the dish.
How to correctly marinate and cook lamb ribs on the grill we will tell you in our today's article.
How to choose and marinate lamb ribs for a brazier?
An excellent option for cooking on the grill will, of course, be fresh meat and ribs of a young lamb. If you have purchased this, then you will not have to worry about marinating, as it already has a tender and mild taste. A little pepper and onions for one hour - that's the whole marinating program for such meat. If you like more piquant flavors, then you can add any spices at your discretion, immediately before cooking or one hour before it.
Ribs of adult lambs with hard meat require preliminary marinating and softening of its structure. To do this, use different ingredients in the marinade. The most common of them - red or white dry wine, lemon juice, soy sauce . Some successfully use vodka and yogurt for marinade. Spices can be added to your taste. If the mutton is very old and tough, then you can add chopped kiwi pieces to the marinade edges two hours before frying. This fruit perfectly splits the hard fibers of meat, and it becomes softer.
The guarantee of the perfect taste of ready-made ribs on the grill is the correct baking of them on charcoal. Lamb must be cooked for a long time, at least one hour with very low heat. This is an important point! If you put a lattice with ribs on the brazier with burning coals and quickly fry, we will get a rubbery taste of meat. For a wonderful result, do not hurry when frying.
The recipe for mutton ribs on the grill
Ingredients:
- lamb ribs - 1.5 kg;
- fresh green coriander - 1 bunch;
- Fresh green parsley - 1 bunch;
- green onions - 1 bunch;
- dry white wine - 200 ml;
- pomegranate juice - 50 ml;
- garlic - 5 large denticles;
- salt - to taste;
- black pepper - to taste.
Preparation
Rinsed ribs are divided into pieces of two or three ribs and poured, lightly rubbed, marinade, prepared by mixing wine, pomegranate juice, crushed garlic, salt, pepper and chopped greens. We leave in a cool place for several hours or at night.
We bake lamb ribs laid on the grill with a low heat for about an hour, periodically turning and pouring liquid from the marinade.