Sweet and Sour Lamb Ribs
To answer the question: What do I do with “BBQ ribs” / “Short Ribs” / “Ribs”?
This cut is not to be confused with the rack of lamb – please don’t do this to a rack – I might cry. The rack is for roasting. This here is a great way to cook up ribs. (Or it would work great for shoulder chops, or bone-in stew, or neck slices.)
Disclaimer: this recipe contains no measurements. Trust your taste.
– If you like small portions of meat, cut those rib slabs into the size that you’d like to eat them. Cut between the ribs. Personally, I just leave them whole – what the heck, eh.
– Boil the meat for 45 minutes.
– Meanwhile: fry up some onions and garlic in a good-sized pan. Don’t be shy with the onions. Or the garlic.
– Add into the frying pan a bit of mustard powder, LOTS of ginger, a wee bit of cloves, cinnamon and nutmeg… some black pepper… a teeny bit of soy sauce wouldn’t go amiss…
– Now for the sweet part: Add plums. Folks tend to like it if you take the pits out first. Canned fruit works very well in this dish. If you have no plums, cherries are also superdupertasty in this recipe, and so is a combination of cherries and plums.
– Now for the sour part: Add a glug of apple cider vinegar. If you haven’t been convinced of the deliciousness of apple cider vinegar yet, consider being convinced. If you’re still not convinced, use white vinegar or rice vinegar or wine vinegar, but still: consider getting yourself convinced in the future.
– Simmer until it’s a nice saucy consistency. Taste it. Add salt, and more ginger when you realize you didn’t really get the LOTS part quite down pat the first time. Taste it again. More vinegar? If your fruit wasn’t sweet enough for your sweet tooth, you could add a bit of sugar… Taste it again. Good? Good.
– Drain the meat into a bowl or jar. Save that water! That’s fantastic nutritious water there – use it to make the rice to accompany this meal. Or save it for soup, or put it in the fridge to use tomorrow to start a batch of bread.
– Put the pieces of meat in the sauce, and simmer with a lid on. Doesn’t really matter how long it simmers because everything’s cooked already, but the longer it simmers at this stage, the more flavor will absorb into the lamb.
– OR transfer the whole thing into the oven (lid off, please) and let it crisp up a bit at 400F (or so) for a while.