This slow-cooked spicy lamb ribs recipe is one of the best we've tried this winter

Name: Spicy lamb ribs in smoked chilli and black bean sauce
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 2.5kg lamb riblets, trimmed; 2 tbs salted black beans, soaked for 20 minutes, drained; 1 onion, finely chopped; 2 tsp smoked paprika; 2 tsp cumin seeds; 2 tsp coriander seeds; 3 chipotle chillies in adobo sauce (from selected grocers), chopped; 2 tbs tomato paste; 2 tbs finely chopped flat-leaf parsley; 1/2 cup (125g) firmly packed brown sugar; 2 x 400g cans cherry tomatoes; 4 cups (1L) beef stock; Tortillas plus crumbled feta, to serve; ¼ cup (60ml) extra virgin olive oil; 2 long red chillies, thinly sliced; 2 long green shallots, thinly sliced on the diagonal; 2 garlic cloves, crushed; 3 roma tomatoes, seeds removed, chopped; Juice of 1 lime, plus extra wedges to serve; 1/2 bunch coriander, leaves chopped, plus extra leaves to serve

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https://healthimprovements.info/recipes/spicy-lamb-ribs-smoked-chilli-black-bean-sauce/v8ok1wb6 — Spicy lamb ribs in smoked chilli and black bean sauce

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by Matt Moran

Chef and delicious. Produce Awards judge

Jul 26, 2019

Strap on a rib bib and dig in!

2 tbs extra virgin olive oil
2.5kg lamb riblets, trimmed
2 tbs salted black beans, soaked for 20 minutes, drained
1 onion, finely chopped
2 tsp smoked paprika
2 tsp cumin seeds
2 tsp coriander seeds
3 chipotle chillies in adobo sauce (from selected grocers), chopped
2 tbs tomato paste
2 tbs finely chopped flat-leaf parsley
1/2 cup (125g) firmly packed brown sugar
2 x 400g cans cherry tomatoes
4 cups (1L) beef stock
Tortillas plus crumbled feta, to serve

Pico de gallo salsa

¼ cup (60ml) extra virgin olive oil
2 long red chillies, thinly sliced
2 long green shallots, thinly sliced on the diagonal
2 garlic cloves, crushed
3 roma tomatoes, seeds removed, chopped
Juice of 1 lime, plus extra wedges to serve
1/2 bunch coriander, leaves chopped, plus extra leaves to serve

Method

1.

Preheat oven to 160°C. Heat oil in a large, deep, flameproof casserole over high heat. If necessary, cut ribs so they fit into casserole and, in batches, cook, turning, for 5-6 minutes or until browned all over. Transfer to a large plate and set aside. Carefully drain oil from casserole, reserving 2 tbs oil in casserole. Reduce heat to medium-high.
2.

To make sauce, add beans, onion and spices to casserole and cook, stirring occasionally, for 4-5 minutes or until softened. Stir in chilli, tomato paste, parsley and sugar, and cook, stirring, for 2-3 minutes or until sugar is dissolved. Stir in tomatoes and stock, and bring to the boil. Return ribs to casserole, reduce heat to medium and simmer for 6-8 minutes for flavours to develop. Cover with a lid and transfer to oven for 2 hours 30 minutes to 3 hours or until meat is falling off the bone.
3.

Meanwhile, for the pico de gallo salsa, combine all ingredients in a bowl, season to taste and set aside until ready to serve.
4.

Remove casserole from oven and transfer ribs, fat-side up, to a large baking tray. Preheat oven grill to high. Place casserole over medium heat and cook, skimming fat from surface, for 6-8 minutes or until sauce is thickened and reduced. Spoon over sauce to coat fat side of ribs. Grill on top shelf of oven for 6-8 minutes or until sauce is browned and caramelised. Transfer ribs to a large serving platter. Spoon over remaining sauce. Scatter salsa with feta. Serve ribs with salsa, extra coriander, tortillas and lime wedges.