Juicy Mutton Ribs – Spicy, Tender & Full of Flavor
These melt-in-the-mouth mutton ribs are the ultimate comfort food for meat lovers. Marinated in a rich blend of yogurt and spices, then slow-cooked or grilled to perfection, this recipe brings together bold flavors, tender texture, and irresistible aroma. Perfect for weekend meals or special gatherings.
Ingredients
- For Marination:
- 500 g mutton ribs
- 1 tbsp ginger-garlic paste
- ½ cup plain yogurt
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric
- 1 tsp red chili powder
- ½ tsp black pepper
- ½ tsp garam masala
- ¼ tsp cardamom powder
- ¼ tsp clove powder
- 1 tbsp lemon juice or white vinegar
- Salt to taste
- 2 tbsp olive oil
Instructions
- Step 1: Marinate the Ribs
- In a large bowl, mix together all marinade ingredients.
- Add the mutton ribs and coat thoroughly.
- Cover and refrigerate for at least 8 hours or overnight.
- Step 2: Choose Your Cooking Method
- Grill (Smoky Perfection)
- Preheat oven to 200°C (390°F) or prepare a charcoal grill.
- Place ribs on an oiled tray or skewer.
- Grill for 1.5 hours, turning halfway.
- Baste with leftover marinade or a spice glaze for added flavor and moisture.
- Braise (Fall-Off-The-Bone Tender)
- Sear ribs in a hot pan with a little oil.
- Add chopped onions, garlic, herbs, stock (or water), and a splash of red wine (optional).
- Cover and simmer on low heat for 2–3 hours.
- Ribs are ready when they’re soft and easily pulled apart with a fork.
- Curry-Style (Spicy and Rich)
- Heat oil in a deep pot; sauté sliced onions until golden brown.
- Add ginger-garlic paste, turmeric, cumin, coriander, and chili powder.
- Stir and cook until aromatic and well-blended.
- Add the marinated ribs; cook until browned.
- Pour in water or broth; cover and simmer for 1–1.5 hours until the curry thickens and the ribs are tender.
Video
Notes
🧊 Storage & Reheating Tips:
Storage:- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze for up to 2 months.
- Oven: Wrap ribs in foil and reheat at 180°C (350°F) for 10–15 minutes.
- Stovetop: Simmer gently in a covered pan with a splash of water or stock.
- Microwave: Reheat in short intervals, covered, to retain moisture.
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