2.0–2.5 kg lamb ribs (cut into sections of 4–6 ribs)
3–4 tbsp animal fat (lamb tallow, lard) or high-heat oil
2 tsp coarse salt, 1 tsp freshly ground black pepper
4–5 garlic cloves, smashed or thinly sliced
1 tsp smoked paprika or chili flakes (optional, for warmth and color)
Fresh herb sprigs (rosemary, thyme; optional)
Optional marinade: 2 tbsp yogurt or kefir (for tenderizing, if desired)
2. PREP & MARINATE
Preheat your oven to 160 °C (320 °F)—we’re aiming for slow, even roast.
Pat the ribs dry with paper towels—this helps the crust develop.
Rub the ribs all over with fat or oil.
Season generously with salt, pepper, garlic, paprika, and herbs.
Optionally, coat with yogurt or kefir to add tenderness—this mellows the gaminess and deepens flavor.
Let sit 15–20 minutes at room temperature while the oven preheats.
3. LOW & SLOW ROAST
Place ribs bone-side down on a rack in a roasting pan—the ribs need air circulation to cook evenly.
Roast for 2 to 2.5 hours, uncovered—the low heat melts fat, softens the meat, and renders ribs tender.
At 1 hour 45 minutes, baste with pan juices, and if the top looks pale, increase heat to 200 °C (390 °F) for the final 10–15 minutes to deepen the crust and caramelize surfaces.
4. CRISP & CARAMELIZE
After upping the heat, monitor every few minutes—your goal is a deep brown, slightly charred crust, not burnt.
Use the leftover pan fat to brush over exposed rib surfaces—this enhances gloss and flavor.
5. REST & SERVE
Remove ribs from oven and let them rest for 10 minutes, loosely covered—this step locks in juicy goodness.
Carve between bones or serve whole sections.
Plate with:
A drizzle of pan fat or glaze
Optional garnish: fresh herbs or cracked pepper
Sides like rustic bread, grilled vegetables, pickles, or a crisp salad
A robust red wine or strong black tea for deeper pairing
🔥 NOTES
Low and slow equals tender ribs with bold flavor.
Dry ribs = better crust—pat them before seasoning.
Finish hot to caramelize and proclaim presence.
Resting matters—don’t skip this final pause.
Simple ingredients, maximum impact—Kavkaz style: salt, smoke, fat, and fire.
