I bought lamb ribs for the first time this week. I have never ever tried to cook ribs before so I thought we would eat them like a starter but Knut ended up sleeping over at his friend’s house so I assumed the ribs would be plenty for Freddie and me. Now in hindsight I know I either have to make more or still stick to the plan of keeping them as a starter 🙂

 Ribs

700 grams/1.5 lbs. lamb ribs

Water

Salt

Whole Green Pepper

Whole white Pepper

Allspice/pimento pepper

Cumin seeds

Glaze

2 cloves of Garlic

1 tablespoon Soy sauce (gluten-free)

1 tablespoon Apple cider Vinegar

1 tablespoon Tomato pure

1 teaspoon Paprika powder

1 teaspoon Hickory Smoke

Fresh chopped Thyme

Salt and Pepper

Truffle Aioli

1 clove of garlic

1 egg yolk

½ dl/1/3 Canola oil

1 teaspoon Apple cider Vinegar

1 teaspoon Truffle oil

Chili

Salt and Pepper

How to: Start by boiling the ribs in water for a good 2 hours with all the spices. Meanwhile mix together the ingredients for the glaze. When the ribs are done brush the glaze over the ribs and place them in a ovenproof dish in the oven at 200C/400F for 30 minutes. After half the time flip the ribs over and roast asparagus, Brussels sprouts, red bell pepper mixed in olive oil, balsamic vinegar, thyme, salt and pepper for the remaining 15 minutes.

Start by separating the yolk from the white. Slowly and very gentle mix in the canola oil with the yolk, use a mixer. When it’s smooth mix in the other ingredients and adjust the flavor to your liking with truffle oil, chili, salt and pepper.