Kaburga Recipe

Prepare the ribs

Pat lamb ribs very dry with paper towels. If there is excess silver skin on the bone side, remove it with a sharp knife. Score the fat lightly in a crosshatch every 1–1.5 cm to help render.

Season liberally on both sides with 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Rub in the minced garlic and grated onion over the meat side.

Make the marinade

In a bowl combine olive oil, yogurt, tomato paste, red wine, lemon juice and 1/2 tablespoon kosher salt. Whisk until smooth. Stir in the beef/lamb stock and mix to a loose sauce — it will be slightly tangy from the yogurt and tomato paste.

Place the seasoned ribs in a large dish or resealable bag. Pour half the marinade over the ribs, reserve the rest for braising. Massage the marinade into the meat so it coats evenly. Cover and refrigerate at least 3 hours, preferably overnight. Bring to cool-room temperature 45–60 minutes before cooking.

Prepare spice rub and aromatics

In a small bowl combine smoked paprika, ground cumin, ground coriander, allspice, red pepper flakes (if using), chopped rosemary and thyme. Sprinkle and rub this spice mix into the ribs' meat side and between bones where possible. Tuck bay leaves into the pan around the ribs before braising.

Sear the ribs

Preheat oven to 150°C (300°F). Heat a large heavy ovenproof skillet or braising pan over medium-high heat. Add 2 tbs olive oil. When shimmering, sear the rib rack on the meat side for 3–4 minutes until well browned; turn and briefly sear the bone side 1–2 minutes. Work in batches if necessary. Transfer seared ribs to a plate.

Braise

Reduce heat to medium. Add the reserved marinade to the pan and bring to a simmer, scraping up browned bits. Add the remaining 500 ml stock (if not already added in marinade) and bay leaves. Nestle the ribs meat-side up in the pan (bone side touching pan where possible). The liquid should come about one-third to halfway up the ribs; add a little extra stock or water if needed. Cover the pan tightly with a lid or foil and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, until the meat is fork-tender and pulls away from the bone but still holds its shape.

Reduce sauce & finish

Remove ribs from oven and transfer ribs to a cutting board; tent with foil and rest 10 minutes. Meanwhile, place the braising pan on the stovetop over medium-high heat. Skim any excess fat, then simmer the braising liquid until reduced and slightly thickened, about 6–10 minutes. Stir in 2 tablespoons butter to enrich the sauce; adjust seasoning with salt and pepper to taste.

Carve and serve

Slice between the bones into individual ribs or portions. Spoon reduced sauce over the ribs, sprinkle with chopped parsley and finish with a squeeze of lemon juice. Serve immediately with lemon wedges on the side.