Best Ajeen Jerk Bbq Lamb Ribs Recipes

AJEEN JERK BBQ LAMB RIBS

Steps:

• Wash and season lamb with salt and pepper, combine marinade seasoning and marinate lamb for an hour or more.
• In a thick pot bring lamb to a boil with marinate and water. Add more salt and pepper if necessary to water. Allow lamb rib to cook for 45 min or until tender.
• In a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve.
• Dip marinated lamb in sauce and place lamb on BBQ grill and allow to cook for 5-8 min or until lightly brown. Or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking.
• Remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb.

AJEEN BECKFORD LAHMA BI AJEEN

Steps:

• Mix all dough ingredients well. Knead for a few moments. Set aside to rest while preparing filling. Mix all the filling ingredients. Preheat the oven to 400°F
• Since you will be preparing a large number of these, it makes sense to work on a large, clean surface. The kitchen table is perfect. Roll half the dough to 1/8 inch thickness on a clean table. Use a glass, 2-2.5 inches in diameter to cut circles of dough. Place these circles on a well oiled baking sheet. Work the remaining dough into a ball, and roll it out to cut more circles. Keep combining the circle cutouts until you have used all the dough. Place 1.5 teaspoons filling on each circle. With a fork, carefully smooth filling to the edge of the circle. It's fine for the lahma bi ajeen to touch each other in the pan, but they cannot overlap.
• Bake for about 20 minutes, or until dough is just firm but not crisp.
• Serve with tehina and soup or salad for a first course.

TABAK MAAZ (KASHMIRI FRIED LAMB RIBS)

Steps:

• Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water.
• Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.
• When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry.
• Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.
• Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan.
• Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.

LAMB RIBS

Steps:

• Add Jam, ketchup, worcester sauce in a bowl and pur over riblets.
• Drain riblets during cooking time.
• 350 degrees for approximately 1 hours and 15 minutes.
• (you want to see carmelization of the riblets, if you don't see this bake until you do) Drain and cut ribs.
• This is so simple, but yet really delicious.
• Serve on a hot tray A rose wine goes very well with this or a sparkling rose.

VADOUVAN-SPICED LAMB RIBS

Steps:

• Mix together the vadouvan, salt and sugar. Rub the spice mixture all over the ribs. Refrigerate, covered, for 8 hours or overnight.
• Preheat oven to 300 deg F.
• Roast the ribs for 2 1/2 hours, until browned and tender; transfer to carving board and let rest for 10 minutes. Cut into 1 or 2-rib portions and serve.