AuthordanieldiverThese luscious ribs smell and taste heavenly. After the long slow cooking the fat is crispy and the meat tender and comes away from the bone very easily.
Hot oven to 150°C. Place a wire rack in a suitably sized roasting tin.
In a dish, combine dried mint, cumin seeds, salt, garlic, rosemary and oil. Use one of the ribs to amalgamate everything. Smoosh each rib and massage until coated evenly all over. Then place on the wire rack in the roasting tin and repeat until all ribs are coated.
Cook them in the heated oven for 2 - 2 1/2 hours until the meat is tender, browned and the fat has a crisp appearance.
Line a large platter with lettuce leaves. Transfer the ribs on top of the leaves and serve.
Ingredients
Directions
Hot oven to 150°C. Place a wire rack in a suitably sized roasting tin.
In a dish, combine dried mint, cumin seeds, salt, garlic, rosemary and oil. Use one of the ribs to amalgamate everything. Smoosh each rib and massage until coated evenly all over. Then place on the wire rack in the roasting tin and repeat until all ribs are coated.
Cook them in the heated oven for 2 - 2 1/2 hours until the meat is tender, browned and the fat has a crisp appearance.
Line a large platter with lettuce leaves. Transfer the ribs on top of the leaves and serve.