Robin Daumit

RIBS

Robin Daumit
RIBS

There is no other cut of meat that quite compares to RIBS!

Seared on high heat until they crackle and send an intoxicating aroma through the house or outside by the grill. The fat that is woven throughout the meat and bones, not only flavors the meat but helps to tenderize it.

Ribs. Sure, they taste fabulous roasted with only the addition of salt, but for me, the flavors in my homemade ZA’ATAR spice take these little lamb ribetts to a whole new level of delicious!

Marinate the ribs in the fridge for about an hour, using the za’atar rubbed into the meat.

Squeeze lemon juice across the top of the meat, a few minutes before roasting.

In a 450 degree oven, roast the ribs for about 5 minutes.

Turn them over, and continue roasting until the fat begins to crackle and pop!

Perfect and tender every time.

You can use pork or beef ribs, but honestly, lamb ribs have a unique flavor and tenderness I prefer over all other ribs. YUM!