Lamb ribs on the grill - recipes for marinades, cooking on the grill and in foil

Grilled lamb ribs are, without a doubt, a festive dish that you need to put your whole soul into. Expensive and high-quality lamb meat can easily be spoiled by approaching preparation without knowledge and desire. Every cook will confirm that frying lamb on the grill is much more difficult than pork or chicken. Ribs are especially difficult to cook: they can easily be dried out over high heat. As a result, tough meat with a specific smell will only disappoint guests. To prevent this from happening, use proven recipes for lamb ribs on the grill.

Lamb ribs on the grill

Many people opt for pork kebab.
However, lamb kebab is no less tasty. Today we are cooking lamb ribs on the grill over an open fire. They are delicious served with fresh bread, herbs, various sauces and red wine. They will decorate any festive feast, and turn an everyday meal into a festive one. They will bring a lot of pleasure to lovers of crispy, appetizing meat with a crust. However, in order for lamb ribs to turn out tasty, they must first be chosen correctly. Suitable ribs are a combination of fat and muscle layers, where there should be more of the latter. Therefore, for an ideal result, buy lamb ribs with a generous layer of meat and a minimum amount of fat. The meat should be lighter in color, and the layer of fat should be very thin. Among meat gourmets, smaller ribs are considered the best. The meat of an adult sheep is too tough, requires longer marinating and may have an unpleasant odor. Having bought young lamb ribs up to a year old, they must be properly marinated, then they will turn out tasty. The marinade can be very different, for example, honey, soy, mustard, plum, tomato, citrus, combined, etc. This recipe suggests using a classic marinade of onions, hot peppers and bay leaves.

See also how to cook lamb ribs in a frying pan.

• Calorie content per 100 g - 325 kcal.
• Number of servings - 3-4
• Cooking time - 30 minutes prep work, 1-2 hours for marinating, 40 minutes for baking

Ingredients:

• Lamb ribs - 2 layers
• Bay leaf - 4 pcs.
• Ground black pepper - 1 tsp.
• Garlic - 1 head
• Onions - 4-5 pcs.
• Salt - 1 tsp. or to taste

What should you marinate lamb in?

The simplest marinade for meat is mayonnaise and mustard. Fast, inexpensive and quite tasty. However, it is not very interesting and banal, but for such meat as lamb, it is quite simple. What else is suitable for lamb or beef ribs in the oven?

1. Onions and garlic - lamb loves them very much.
2. Red or white wine, not necessarily expensive, regular table wine will do.
3. Natural yogurt and olive oil.
4. Coriander, mint, black allspice, oregano, sumac, hops-suneli.
5. Lemons, pomegranate juice, plum puree, adjika.

Those who like sweet and sour meat in the oven can experiment with honey, tomatoes and soy sauce. But this option is really not for everyone, and certainly not the best for beef ribs.

Helpful advice: the reason for the smell of lamb, which repels some cooks, is in lamb fat. When baked, it melts and has a specific smell.

In addition, it can cause indigestion, as it is quite difficult to digest. Therefore, even from young lamb ribs, before marinating and baking in the oven, it is recommended to cut off all the fat.

Step-by-step preparation of lamb ribs on the grill, recipe with photo:

1. Peel the onions and wash with running water.

2. Peel the garlic.

3. Grate the onion on a fine grater, and pass the garlic through a press. Stir the vegetables.

4. Wash the ribs and dry with a paper towel. Remove the film on their back, otherwise the finished product will become hard. In this recipe we will bake them in a whole layer, but you can divide them lengthwise into segments of 3-4 bones and, if desired, chop them crosswise into pieces. Single ribs are not suitable for roasting over a fire, because... they will quickly char and become less juicy.

Place the ribs in a large pan, add the chopped onion, season with black pepper and add a few bay leaves. Stir, cover and leave to marinate for at least 1 hour, but can be kept overnight in the refrigerator.

6. Heat the coals in the grill or let the wood burn out. Place the ribs on the grill and send them to the grill to bake. The coals are considered ready for roasting meat if your hand can be held above them at a distance of 10 cm for no longer than 6-7 seconds. After placing the ribs on the grill, season them with salt. Cook on one side for about 15-20 minutes, then flip to the other side. Check readiness by piercing a knife: clear juice should ooze from the meat. If it is bloody, then continue to bake the lamb ribs on the grill and after 5 minutes, take the sample again.

Watch also the video recipe on how to cook shish kebab from lamb ribs.

TOP 5 most delicious marinades to keep meat soft and juicy

Classic marinade for lamb shish kebab

Ingredients:

• ham—2 kg
• onion—2 kg
• salt - to taste
• mixture of Provencal herbs - 50 gr.
• paprika—2 tbsp. l.

Preparation:

Cut the pulp across the grain into portions. Sprinkle generously with salt and lightly press the salt into the meat. If you simply mix the salt, then after 15 minutes it will draw out all the juice from the meat and it will become dry.

Take a package of a mixture of Provencal herbs. A dish prepared using this mixture of herbs will acquire a unique spicy - pungent taste and incomparable aroma.

Sprinkle generously over mixture and mix well.

Peel the onion and pass through a screw juicer. A few tears, prevention of colds and pure onion juice is ready.

You need a lot of onion juice, it should completely cover the meat.

Do you want to improve the color and taste of your prepared dish? In a small bowl, mix sweet paprika with vegetable oil and add to the marinade. And if you want to add some spice, add bitter paprika. Cover the container with the marinade with cling film and leave at room temperature for 4 hours, no more. Don't forget that onion juice is a strong tenderizer and changes the texture of the meat.

Preparing the marinade according to this recipe ensures that the meat will be very juicy and soft. Grill the kebab for 12-15 minutes and bon appetit!

Wine marinade with thyme for lamb

Ingredients:

• ham—4 kg
• tomatoes—1.5 kg
• onion—1.5 kg
• lemon—1 pc.
• red wine—150 ml
• honey - 2 tbsp. l.
• salt - to taste
• thyme

Step-by-step preparation:

Cut the ham into slices and then into portions across the grain.

Chop fresh tomatoes. If unavailable, you can replace it with tomato juice or sauce.

Squeeze the juice of half a lemon.

Add softened honey.

Add thyme, it goes very well with meat, helps digest fat, and also has bactericidal properties.

Salt to taste.

Pour red wine. Tartaric acid softens the fibers and gives a unique light aroma to the meat.

Cut the onion into medium rings.

Mix all ingredients. Cover the dishes with cling film. It is better to marinate in the evening and put it in the refrigerator until the morning.

Lamb kebab marinade from Stalik Khankishiev

Ingredients:

loin, onion, ground cumin, coriander, black pepper, salt

How to cook lamb ribs shish kebab

Ingredients:

• lamb ribs - 2 kg
• onion - 1 kg
• ground cumin - to taste
• ground coriander - to taste
• salt - to taste
• ground black pepper to taste

Preparation:

1. Cut the young lamb ribs into portions.
2. Cut the onion into thin rings, add salt and mash with your hands until the juice releases.
3. Combine ground cumin, coriander and salt, mix. Rub the meat pieces with this mixture.
4. Add onion and marinate at room temperature for no more than 4 hours.
5. While skewering the ribs, remove the onions from the meat. It has served its purpose and is no longer needed.
6. It should be fried over smoldering coals with good heat. At this time, you cannot leave the grill for a minute. The most important thing now is not to overcook the kebab and preserve the juice.
7. Serve hot with baked vegetables and be sure to have a lot of fresh herbs.

Lamb ribs shashlik in pomegranate juice

Lamb ribs, prepared even according to the simplest recipe, are considered a real delicacy.

Meat marinated in this marinade has a juicy and bright taste. Still would! After all, the basis of the marinade is pomegranate juice. In addition, we will need onions, soy sauce and aromatic herbs.

Marinate young lamb well and fry over live fire. Serve lamb ribs with pomegranate seeds and surprise your guests!

Lamb ribs shashlik

We will need:

• 1 kg lamb ribs
• 260 g onion

For the marinade:

• 45 ml soy sauce
• 200 ml pomegranate juice
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 tsp. heaped salt
• 0.5 tsp. ground black pepper

Preparation:

1. The lamb ribs can be separated into individual segments or left in a ribbon. Ribbed ribs cooked on the grill remain juicier and look much more impressive.

Prepare the ribs for cooking

2. Let's start preparing the marinade. Pour pomegranate juice and soy sauce into a bowl. Add thyme, rosemary and ground black pepper.

Prepare the marinade. Add soy sauce and dry herbs to pomegranate juice.

3. Add salt to the marinade.

Salt the marinade.

4. Stir and let stand for ten minutes.

The marinade is ready.

5. Transfer the ribs to a deep bowl and pour over the marinade.

Pour marinade over ribs.

6. Add onion, cut into slices. Mix the lamb ribs well with the marinade and onions. Place in a cool place for 2 hours, or better yet, 5-7 hours.

Shake the meat periodically so that the marinade affects not only the bottom layer, but also the top meat is well marinated.

Leave the ribs to marinate for at least 2 hours.

7. Once the lamb ribs are marinated, place them on skewers or grill them. To prevent the ribs from spinning during frying, it would be good to thread them onto two skewers at once.

Light a fire. When it burns out and the coals turn grey, but with sufficient heat, place the skewers on the grill and fry until done.

Turn the meat periodically to ensure even cooking.

Thread the ribs onto skewers.

8. Serve the ribs with pomegranate to enhance the flavor.

Ribs in pomegranate juice are ready.

Braised ribs with potatoes in the oven

Tender meat, crumbly potatoes, juicy tomatoes, sweet onions - this dish has the perfect flavor balance. The cheese crust is like its apogee. The absence of a large number of spices allows the individual tastes of each product to fully develop. Professionals advise cooking delicious stewed ribs with potatoes in the oven in portioned forms or ceramic pots. Remember that the latter must be placed in a cold oven.

Ingredients:

• ribs – 1.4 kg;
• potatoes – 5-6 pcs.;
• celery root;
• bulb;
• tomatoes – 3 pcs.;
• hot pepper - pod;
• olive oil;
• salt;
• semi-hard cheese – 110 g.

Cooking method:

1. Cut off only the tip of the hot pepper and chop it. Mix with olive oil and salt. Treat the ribs with this mixture.
2. Cut the onion into rings, tomatoes into circles. Grate the cheese.
3. Peel the potatoes and cut into cubes along with the celery root. Fry in olive oil until the surface is golden brown.
4. Place the ribs among the pots and add half a glass of water to each pot.
5. Distribute fried vegetables, onion rings, tomatoes, and grated cheese on top.
6. It is recommended to cook these delicious ribs in the oven for 50 minutes at 180 degrees, and then let them stand for another quarter of an hour.

How to choose the right ribs?

Any product, in particular lamb ribs, is a so-called brisket. This combination of ribs, fat and muscle layers represents the juiciest and potentially most delicious part of the lamb carcass, of course, when properly prepared.

There will be more pleasant “fussing” with the meat of an adult sheep. Its smell, as well as excessive hardness, require longer marinating.

The smallest ribs from the vertebral part are considered the best among meat gourmets.

Preparing for cooking and marinating

First of all, the film on the back of the ribs is removed from the thoroughly washed ribs. Otherwise, it is impossible to avoid the rigidity of the finished product, even “rubbery.”

Then the ribs are cut, and the standard is the presence of four bones in one fragment.

Frozen meat must be defrosted naturally in the refrigerator. You should not be tempted by quick defrosting in the microwave: in this case, the product loses many valuable properties.

In general, the essence of marinating comes down to two aspects:

1. First, it is important to soften the texture of tough meat at all costs to achieve an acceptable end result.
2. Secondly, the unique taste of lamb is further enriched with a variety of aromas. Here the imagination of the cooks has no limits: a variety of spices, fruit and vegetable juices, fermented milk products, wine materials, etc. are used.

The simplest marinade for young meat requires only salt, crushed black pepper, and vegetable oil. Simply rub the finished rib fragments with these spices and leave to cool for a couple of hours. The recipe can be enhanced with sweet paprika, chili peppers, Mexican habanero peppers, dried onions, garlic, and small herbs. The result will be much more unusual and piquant.

Other classic basic lamb marinades:

• dry white or red wine;
• citrus juice (lemon, lime);
• soy sauce;
• fermented milk products (kefir, fermented baked milk);
• apple, pomegranate, pineapple juices.

These are just the main ingredients, based on which it’s easy to “invent” your own signature marinade. The most important thing to remember is that the ribs should be marinated for as long as possible (preferably overnight).

Cooking technique

So, how to cook lamb ribs on the grill so that it will be remembered for a long time? It is important to consider several basic nuances:

• The rib pieces are grilled using a grill or on skewers as a shish kebab.
• It is better to cook lamb ribs on low heat for at least an hour. Rapid frying over high coals will lead to a disastrous result: a rib fragment prepared in this way will have a “rubbery” taste. There is no need to rush in this matter.
• To achieve maximum juiciness, the ribs can be topped with barbecue sauce, the recipe for which is given below. Uniform cooking is achieved by regularly turning the cooked pieces.
• A good smoky aroma can be achieved by adding natural wood chips soaked in water to the coals.
• If you really want to eat, but you can’t bear to wait, then you can fry the ribs over direct heat for about thirty minutes, after wrapping them in foil.
• Before starting cooking, it is better to trim off excess fat, if any, from the ribs. This excess will prevent even, thorough cooking.
• To obtain a crispy crust at the final stage of cooking, you need to fry the meat over high heat for several minutes.
• Along with the ribs, you can place summer berries (raspberries, currants or cranberries) on the grill. They will enrich the taste of meat with interesting nuances.
• Experienced grillers prefer, after cooking the ribs, to bring them to full “condition” by wrapping them in foil for a few minutes.
• Serve ready-made ribs with fresh herbs, vegetables, and your favorite alcoholic or non-alcoholic drinks.

BBQ Sauce Recipe

To baste your charcoal-grilled ribs, it's a good idea to make the standard barbecue sauce found in most meat-centric restaurants.

Its base is a couple of teaspoons of sweet and sour Worcestershire sauce. To it you need to add half a glass of tomato sauce (ketchup), a little fruit vinegar, soy sauce, half a glass of cane sugar.

An impressive glaze can also be achieved by mixing barbecue sauce with a small amount of dark beer.

Grilled lamb ribs are the best dish for a picnic!

For a picnic, lamb ribs on the grill are the most delicious and profitable treat; they do not require a complicated side dish, just fresh herbs, vegetables and sauce are enough. But for the dish to be successful, it is necessary to take into account the peculiarities of its preparation, the specifics of the meat and spices. The main thing is to prepare the marinade correctly and not overcook the lamb over the fire.

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How to cook lamb ribs on the grill?

Lamb is the best choice of meat for charcoal roasting; it is tougher than beef or veal, but when cooked correctly it is juicy and tender. How long to fry lamb ribs on the grill depends on the age of the lamb, the size of the ribs and the amount of meat on them. On average, they cook from 20 minutes to an hour.

To make lamb on the grill delicious:

1. Frozen ribs need to be thawed naturally.
2. Divide the large “ribbon” into 3-4 ribs.
3. Bake over a fire until it burns out and the coals turn gray, but with heat.

Marinade for lamb ribs on the grill

Whether lamb ribs on the grill will be tasty and juicy depends largely on the marinade. Use any vegetable oil, fermented milk products, vegetable and fruit juices, and certainly a set of spices, which should include ground black pepper and cumin. Lamb also “loves” saffron, ginger, paprika, coriander, and mint.

How to make a marinade so that lamb on the bone on the grill turns out juicy:

1. Be sure to add acid in the form of kefir, juice, vinegar, lemon, kiwi.
2. Apply spices in the form of a paste, mixing with ketchup, mustard or honey.
3. Clean the ribs from marinade products that may burn.

Grilled lamb ribs shashlik - recipe

If you cook lamb ribs on the grill, you need to choose the marinade recipe taking into account its composition. Spicy food lovers will love the mixture with jalapeno peppers, dried ginger and Dijon mustard. For quick marinating, place the ribs in cling film for half an hour. Pomegranate juice dressing has a more delicate and mild taste.

• ribs – 1 kg;
• onion – 250 g;
• soy sauce – 50 ml;
• pomegranate juice – 200 ml;
• thyme – 1 tsp;
• rosemary – 1 tsp;
• ground black pepper – 1 tsp;
• salt – 1 tsp.

1. Chop the ribs and rinse.
2. Mix juice and sauce, season with spices.
3. Leave for 10 minutes, add chopped onion.
4. Pour over the lamb and refrigerate for a couple of hours.
5. Thread onto skewers.
6. Lamb ribs are baked on the grill for 20-40 minutes.

Lamb ribs in foil on the grill

If you manage to buy meat from a young animal, you can marinate it less. This product differs in color: a lighter shade, thin, narrow bones. The old carcass has wide plates, without gaps. Lamb ribs grill over charcoal faster if you wrap them in foil. It is better to trim off excess fat.

• ribs – 1.5 kg;
• honey - 3 tbsp. l.;
• soy sauce – 6 tbsp. l.;
• tomato sauce – 4 tbsp. l.;
• black pepper – 1 tsp.

1. Chop the ribs.
2. Mix sauces and honey, season with spices.
3. Pour the marinade over the meat and refrigerate overnight.
4. Place on a wire rack and wrap several layers of foil.
5. Bake lamb ribs on the grill for 20 minutes.
6. Remove the foil and leave until crusty.

Lamb ribs in wine on the grill

A common recipe for lamb ribs on the grill is with wine marinade, red semi-dry is recommended. Fry for about an hour; in high heat the meat will become rubbery. Wood chips in the fire will add a pleasant smoky aroma. The more meat on the ribs, the longer they are kept on the coals.

• ribs – 6 pcs.;
• mint stems – 2 pcs.;
• basil leaves – 5 pcs.;
• sage leaves – 6 pcs.;
• onion – 1 pc.;
• garlic – 6 cloves;
• black pepper – 1 tsp;
• salt – 1 tsp;
• wine – 0.25 tbsp.

1. Wash the ribs and chop.
2. Chop the spicy herbs and onions, crush the garlic.
3. Mix with ribs, pour wine.
4. Leave for an hour without cold.
5. Place on a wire rack.
6. Bake lamb ribs with wine on the grill for 50 minutes.

Lamb ribs on a charcoal grill

In order for the lamb ribs on the fire to be saturated with aromas, you need to place raspberries, currants or cranberries on the grill next to them. Achieving a crispy crust is easy if you cook the meat over high heat for the last few minutes. It is important that the heat of the fire remains low but constant during baking.

• ribs – 1 kg;
• balsamic vinegar – 6 tbsp. l.;
• garlic – 1 head;
• thyme – 50 g;
• cilantro – 50 g;
• pepper – 1 tsp;
• salt – 1 tsp.

1. Make slits in the fat of the ribs
2. Divide the garlic into slices.
3. Rub the lamb with spices, cover with garlic, sprinkle with herbs.
4. Place in a bag and add vinegar.
5. Refrigerate for 2 hours.
6. Place on a wire rack.
7. Cook, turning, 50 minutes.

BBQ lamb ribs on the grill

It is believed that the most delicious recipe for lamb ribs on the grill is with honey and French mustard in the barbecue. Check for readiness by piercing the pulp with a knife; if clear juice comes out, then the dish is ready. If the meat is not baked, it is brought to condition by wrapping it in foil and holding it over the fire for 5-7 minutes.

• ribs – 2 kg;
• liquid honey – 30 ml;
• French mustard – 2 tbsp. l.;
• hot pepper – 0.5 tsp;
• salt – 1 tsp.

1. Process the ribs and rinse.
2. Mix honey, mustard and spices.
3. Pour marinade over meat.
4. Refrigerate for 3 hours.
5. Place on the barbecue grid.
6. Turning over, fry for 10 minutes on each side.

Ribs in honey mustard sauce on the grill

When processing ribs, it is very important to remove the film to allow the flesh to cook. If time is short, make cuts on it every 3 cm, then they will marinate better. For a beautiful crust, you can roll the lamb in breadcrumbs. Delicious lamb ribs on coals - recipe with honey-mustard sauce and lemon juice.

• ribs – 1 kg;
• liquid honey – 4 tbsp. l.;
• mustard – 8 tbsp. l.;
• breadcrumbs – 400 g;
• lemon juice – 2 tbsp. l.;
• black pepper – 1 tsp;
• salt – 1 tsp.

1. Prepare the ribs, rub with spices, pour over the juice.
2. Wrap in film for 15 minutes.
3. Mix honey with mustard.
4. Coat the lamb, keep in film for 10 minutes.
5. Roll in breadcrumbs.
6. Lamb ribs with mustard cook on the grill for 30-40 minutes.

Lamb pilaf on the grill

If you choose lamb ribs, there are dozens of recipes for cooking on the grill. For a large company, it is better to cook pilaf; the meal at the fire will turn out great. In the first minutes, cook over high heat, in the end - over coals. Cook only in a cauldron with thick walls and a lid. Long grain rice is used.

• ribs – 1 kg;
• rice – 1 kg;
• carrots – 1 kg;
• onions – 4 pcs.;
• garlic – 1 head;
• capsicum – 2 pcs.;
• vegetable oil – 300 g;
• zira – 1 tsp;
• black pepper – 1 tsp;
• barberry – 0.5 tsp;
• salt - to taste.

1. Chop the ribs one at a time.
2. Fry the onion in hot oil until brown, remove.
3. Sauté the ribs for 5 minutes, remove.
4. Fry chopped onions and carrots for 10 minutes.
5. Add cumin and barberry, stir.
6. Return the lamb to the cauldron with the head of garlic.
7. Pour in water to cover the meat.
8. Cook over low heat for 40 minutes.
9. Go to high heat, add pepper, layer of rice.
10. Pour water through a slotted spoon, so as not to move the rice, a couple of centimeters above the layer.
11. Cook for 25 minutes over low heat, covered.

How to marinate lamb for barbecue so that the meat is juicy and soft

What are the best cuts of meat to use?

The best is the boneless hind leg. And for lovers of meat with bone, loin or ribs are good. Only in this case, it will take more time to marinate and fry the meat.

For our family, we buy meat from a rural farmstead, while the owners and I drink tea, a young lamb is freshened and cut into pieces. So there is no reason to doubt the freshness of the carcass.

And when this is not possible, we go to the city market to the butcher shop. We choose one-year-old lamb meat, always fresh and chilled. Pay attention to the light color and specific smell (fresh milk). The fat should be white, with a barely noticeable yellowish tint.

We check the freshness this way: press with your finger and a dimple is formed, which quickly levels out, and if a red tint of blood appears at the place of pressure, it means that it has been frozen several times.

A good kebab comes from good meat, and the best from the best meat.

Principles of marinating

The most common types of marinade: lemon, wine, soy, mustard, kefir, onion and vinegar, mayonnaise,

The universal marinade consists of four basic ingredients - salt, onion, spices and oil. Its task is to soften the meat, preserve its taste and add aroma.

Marinating lamb for barbecue is not difficult if you adhere to the basic principles of marinating meat.

1 principle - use natural acid:

• freshly squeezed juice (lemon, apple, pomegranate, pineapple, kiwi, tomato)
• wine (red, white)
• fermented milk products, sour cream, mayonnaise, yogurt
• soy sauce
• mustard
• sorrel, onion

Principle 2 - use spices

They should emphasize the exquisite taste and give a rich aroma to the finished dish. It is important to know when to stop; you need to use aromatic spices in small quantities, otherwise you risk ruining the taste of the dish.

Principle 3 - use oil: olive, vegetable, sesame

Let's talk about why oil is needed in the marinade. For one simple reason - the taste of all spices is better revealed in oil. And there is no need to pour oil into glasses, just add 1-2 tablespoons. However, it is up to you to decide whether to be or not to be.

Required Ingredients

Meat. How long to marinate depends on the temperature (it should be at room temperature) and the size of the pieces.

Remove films and veins, excess fat. Cut into pieces, the size is of great importance, it should be such that it fits into the mouth at one time. Pieces that are too large will not marinate well and will not be fried, while small pieces will be tough and dry.

If the meat is not fatty, then it can be alternated with small pieces of lard. I assure you that fried lard simply melts in your mouth and is eaten first. Although lamb meat takes longer to cook than pork, if it is not overcooked, the meat will be soft and juicy.

The fresher the meat, the less spices and time required for marinating

Onions , you need a lot of them. Meat loves onions, and not just onions, but their juice. I use an auger juicer. A few tears, but it's worth it. Lamb is perfectly marinated in freshly squeezed onion juice, and then in vegetable oil with spices and salt.

Do not forget that it is best to prepare the marinade in glass, ceramic or enamel containers.