Three ways with ... Ribs
Minimal prep work and a sublime result.
Roasted lamb ribs with mint sauce
Serves 4-6 Preparation time: 10 minutes (plus marinating overnight) Cooking time: 1hour, 25 minutes For the ribs
6 fat cloves garlic, peeled and sliced
6cm piece fresh ginger, finely chopped 11⁄2 tablespoons soy sauce 21⁄2 tablespoons extra virgin olive oil 1 teaspoon Chinese five-spice 3 good pinches dried chilli flakes 1kg lamb ribs
cup white wine For the mint sauce 2 tablespoons brown sugar Good pinch of flaky sea salt
cup rice vinegar About 40 fresh mint leaves, finely shredded Put the garlic, ginger, soy sauce, 11⁄2 tablespoons of the oil, fivespice and chilli flakes in a large bowl. Mix well, then add the ribs and mix until coated in the marinade. Cover tightly and marinate overnight.
Heat oven to 160 degrees Celsius. Line a large oven tray with foil and tip ribs and marinade on top. Pour wine into dish, then cover with foil and cook for one hour.
Remove from the oven and drain off the liquid. Increase the heat to 200C and drizzle the ribs with with the remaining tablespoon of oil. Return to the oven and cook for another 20-25 minutes, until the ribs are browned and starting to crisp at the edges.
While the ribs are cooking, make the mint sauce. Put the sugar, salt and vinegar in a small saucepan. Stir well, then set over medium heat. Bring to the boil, then remove from the heat. Pack the shredded mint leaves into a small bottle or jar and pour over the hot vinegar and sugar mix. Leave to cool.
Serve ribs with mint sauce on the side.
Beef shortrib ragu with pappardelle
Serves 6, generously Preparation time: 30 minutes Cooking time: 3 hours, 30 minutes This rich, meaty sauce takes a long time to cook, but it’s well worth the wait. It can be done a day or two and advance, then refrigerated (and any fat scooped off the top) until you’re ready. It also freezes well. Don’t skip the gremolata at the end – it lifts the flavours and ties everything together. For the ragu 1.2kg beef short ribs 1 tablespoon olive oil 3 onions, peeled and finely diced 3 large carrots, peeled and finely diced 3 ribs celery, trimmed and diced 6 cloves garlic, peeled and chopped 1 bulb fennel, diced 3 rashers shoulder bacon, cut into strips 2 bay leaves 2 small sprigs fresh rosemary 2 small sprigs fresh thyme 1 cup full-bodied red wine 2 x 400g tins crushed tomatoes 1 cup beef stock For the gremolata 2 cloves garlic, finely chopped Finely grated zest of two lemons 2 large handfuls parsley, finely chopped Pasta 600-800g dried pappardelle Pat the ribs dry with paper towels, then season well on all sides with salt and pepper. Heat the oven to 150C.
Set a large, heavy ovenproof pot over medium-high heat. Add the oil, then brown the ribs all over in batches. As each batch is done, remove to a waiting plate.
When the meat is all browned, wipe out all but a tablespoon of the fat. Lower the heat to medium, then add the onions, carrots, celery, garlic and fennel, along with a good pinch of salt. Saute for five minutes, stirring occasionally, then add the bacon and cook a further five minutes.
Tie the bay leaves, rosemary and thyme together with string and drop into the pot. Pour in the wine and let it cook for a couple of minutes, followed by the tinned tomatoes. Stir well, then add the ribs and any juices, nestling the ribs in amongst the mixture. Pour over up to one cup of the stock, so the ribs are barely covered. Season well, then cover tightly and cook in the oven for 31⁄2 hours, until the meat is meltingly tender and falling off the bones.
At this point, set the sauce aside to cool and refrigerate as described above. If you’re planning to serve it now, carefully remove the bones and season to taste. Set the sauce over low heat to keep warm while you cook the pasta according to packet directions.
While the pasta is cooking, prepare the gremolata by stirring the garlic, parsley and lemon zest together.
To serve, divide the pasta between six warmed waiting bowls. Top with a generous spoonful of ragu sauce, then sprinkle a little gremolata on top. Serve immediately.
Chipotle pork ribs
1 x 200g tin of chipotle sauce (I used the La Morena brand) 4 tablespoons honey 6 tablespoons red wine vinegar 2 tablespoons olive oil
1 teaspoon sweet smoked paprika 1 teaspoon dried chilli flakes 1kg free range pork ribs Put everything except the ribs into a large dish (big enough to hold the ribs in one layer) and mix well, Then add the ribs, turning to coat in the sauce. Cover tightly and put in the fridge to marinate overnight.
The next day, heat the oven to 120C. Line a shallow roasting dish with foil and put the ribs on top. Carefully pour the marinade in (between the ribs, not on top of them) and top it up with water so the liquid comes about halfway up the ribs.
Sprinkle the ribs with salt, then cover the dish with foil or a lid and bake for about five hours, turning occasionally. At this point, you can let the ribs cool until you’re ready to eat – in the fridge for a few days if necessary.
When you’re ready to eat, fire up the barbecue or heat the grill. Grill the ribs, basting with the sauce, for about 15 minutes, until they are piping hot. For more of Lucy’s recipes, visit thekitchenmaid.com