Perfect Lamb Ribs

Charmaine Lu -
  • 1 tbsp sea salt flakes
  • 1 tsp thyme leaves
  • 2 garlic cloves
  • 1 tsp each smoked paprika, black pepper and brown sugar
  • 1.5kg lamb ribs
  • 3 tbsp quince membrillo
  • Blitz the salt, garlic, paprika, thyme, sugar and pepper in a food processor and slather all over the ribs. Cover and stick in the fridge overnight. When ready to cook, preheat the oven to 170C and place the ribs in a roasting tray - fatty-side up - with enough water to come about halfway up the ribs. Cover with foil and roast for 2.5 hours.
  • Drain the liquid from the roasting tray and discard. Place the membrillo in a small pan with a splash or two of water, then bring to the boil before immediately removing from the heat. Increase the heat in the oven to 190C, brush the ribs with the membrillo glaze and return to the oven - this time uncovered - for 30 mins, brushing frequently with more glaze. Serve with your choice of salads and sides.
3 hrs
2 serving