Smoked lamb ribs
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
For this smoked ribs recipe, you won't need a smoker or a grill—it's all done in the oven! And the spicy smoked paprika adds a stunning smoky flavor. Half an hour before cooking, brush the ribs with an orange marmalade glaze for a deliciously sticky, sweet, smoky flavor with a slight sizzle.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.3 kg lamb ribs (4-5 trimmed layers)
- 2 tbsp. salt
- 2 tsp smoked hot paprika
- 1 cup orange confiture
- 2 tablespoons soy sauce
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Recipes with similar ingredients: mutton, Orange jam, paprika
Cooking the dish according to the recipe:
- Preheat oven to 160°C.
- Place the ribs on a baking sheet. Mix salt and paprika and sprinkle the mixture evenly over the ribs. Cover with foil and bake for 2 hours.
- Meanwhile, mix the jam with soy sauce.
- After 2 hours, remove the foil from the ribs and brush them with the glaze. Increase the oven temperature to 200°C and bake, uncovered, for another 30 minutes, brushing once with the pan juices.
- Cut the layers into individual ribs and serve.
Categories:
recipe / Oven / Summer dishes / Main courses / Meat / Giada De Laurentiis
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