Sauerbraten Lamb Ribs Recipe from The Marrow | Tasting Table
Prep Time:
Cook Time:
2 hours, 15 minutes
Servings:
4 servings
Ingredients
  • 1 cup water
  • 1 cup red wine vinegar
  • 5 garlic cloves, peeled and smashed
  • 1 bay leaf
  • 2 tablespoons kosher salt
  • 20 whole black peppercorns
  • 10 whole juniper berries
  • 2 slabs well-trimmed lamb spare ribs (6 to 8 ribs per slab)
  • 1 tablespoon extra-virgin olive oil
  • ½ cup plain Greek yogurt
  • 1½ teaspoons fresh lemon juice
  • 1½ teaspoons caraway seed, finely ground
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Directions
  1. Brine the lamb ribs: To a large saucepan, add the water, red wine vinegar, garlic, bay leaf, salt, peppercorns and juniper berries and bring to a boil over high heat. Place the ribs in a large container and pour the hot marinade over the top. Cover the container with plastic wrap and refrigerate the ribs for at least 6 hours (or up to 24 hours).
  2. Preheat the oven to 300°. Transfer the ribs and marinade to a baking dish or roasting pan, cover the pan tightly with a sheet of aluminum foil, and braise until a paring knife easily slides into the meat of a rib, 1½ to 2 hours. Remove the ribs from the braising liquid and set aside to cool. Once the ribs are cool, use a sharp knife to cut them between the bones into individual ribs.
  3. Make the caraway yogurt: In a small bowl, add the yogurt, lemon juice, ground caraway, salt and pepper.
  4. Finish the lamb ribs: Heat a large grill pan over high heat. Brush the pan with the olive oil. Once the pan is very hot, add the ribs, fatty side down, and grill until a deep golden-brown crust forms, about 4 minutes. Use a pair of tongs to flip the ribs and grill the other side until golden-brown, another 2 to 3 minutes. Serve the ribs with the caraway yogurt.