Spanish Lamb Ribs

Charmaine Lu -
  • 1 tbsp sea salt
  • 1 tsp thyme leaves
  • 2 crushed garlic cloves
  • 1 tsp smoked paprika
  • 1 tsp brown sugar
  • 1 tsp ground black pepper
  • 1.5kg lamb ribs
  • 2.5 tbsp quince membrillo
  • Blitz the salt, thyme, paprika, garlic, pepper and sugar to a food processor, then rub all over the lamb ribs and leave to marinate overnight in the fridge. When ready, preheat the oven to 170C and place the ribs in a roasting tin - fat-side up - with enough water to come half-way up the ribs. Cover the tin in foil and cook for 2.5 hours. Drain the liquid from the tray.
  • Add the membrillo to a small saucepan with a splash of water. Bring to the boil, then take off the heat and leave to dissolve. Increase the heat of the oven to 190C and brush the ribs all over with the membrillo glaze. Return the tin to the oven - uncovered, this time - and cook for 30 mins more, brushing regularly with more glaze. Leave to rest for 10 mins, then serve with flatbreads or brown rice.
3 hrs
4 serving