Turkish Spicy Lamb Ribs with Aromatic Herbs

Ingredients

• 1.2 kg lamb ribs
• 2 tbsp paprika
• 1 tsp red pepper flakes
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 4 clove garlic
• 1 piece onion
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp tomato paste
• 1 bunch fresh parsley

Instructions

1. Prepare spice mixture

   Combine paprika, red pepper flakes, cumin, coriander, salt, and black pepper in a small bowl. Mix thoroughly with a spoon for 1-2 minutes until all spices are evenly distributed and the mixture has a uniform reddish-brown color. Do not add oil yet as this will prevent proper spice adhesion.

2. Make aromatic paste

   Finely mince 4 garlic cloves and grate the onion using the finest side of a box grater for 3-4 minutes. Mix the minced garlic, grated onion, olive oil, and tomato paste in a bowl over low heat for 30 seconds until fragrant. Do not cook this mixture as it needs to remain fresh for marinating.

3. Season the ribs

   Pat the lamb ribs completely dry with paper towels and score the fat cap lightly. Rub the spice mixture all over the ribs, pressing firmly for 5-6 minutes until every surface is coated. The meat should be completely covered with the reddish spice coating. Do not skip the scoring as it helps spices penetrate.

4. Apply aromatic paste

   Massage the garlic-onion paste into the spiced ribs using your hands for 3-4 minutes. Work the paste into every crevice and between the bones until the ribs are completely coated and aromatic. The paste should form a thick, fragrant layer. Do not rush this step as proper marination is crucial.

5. Marinate the meat

   Wrap the coated ribs tightly in plastic wrap and refrigerate for minimum 4 hours or overnight. Turn the ribs once halfway through marination to ensure even flavor distribution. The meat should feel firm and look deeply colored when ready. Do not marinate for more than 24 hours as acids can make meat mushy.

6. Preheat and prepare

   Remove ribs from refrigerator 30 minutes before cooking to reach room temperature. Preheat your oven to 160°C or prepare a medium-low grill. The ribs should feel slightly soft to touch when at room temperature. Do not cook cold ribs directly as they will cook unevenly.

7. Initial cooking

   Place ribs in a roasting pan or on the grill over medium-low heat. Cook for 45-60 minutes, turning every 15 minutes until the exterior develops a deep brown crust and internal temperature reaches 60°C. Do not use high heat as this will burn the spices before the meat cooks through.

8. Final crisping

   Increase heat to high for the last 5-8 minutes, turning frequently until the ribs develop a beautiful caramelized crust. The meat should pull back from the bone tips and feel tender when prodded. Do not leave unattended during this step as the sugars can burn quickly.

9. Rest and serve

   Remove ribs from heat and tent with foil for 10-15 minutes to allow juices to redistribute. Chop fresh parsley finely and sprinkle over the rested ribs just before serving. The meat should be tender enough to pull apart with a fork. Do not skip resting as it ensures maximum juiciness.

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