How to Make Sticky Lamb Ribs
I don’t feel less than because I wasn’t born knowing how to combine concepts and tools in my cooking.
Were you?
I should be able to have a savory, delicious, and mouthwatering dish like Sticky Ribs at home to feel pampered.
Don’t you think so?
My Sticky Ribs recipe for beef or lamb saves time, creates confidence with fail-safe recipes, and is never boring.
Until you build your home cooking skills you’re naturally going to be thinking “I will screw up and waste it.”
I’m right there with you.
Making ribs tender and sticky was elusive for me and I was interested in changing that.
Whenever my Mother in Law made ribs they were tender and delicious.
I was so curious --
How did she do it?
Cooking ribs is no problem for me today.
I always have them turn out tender and sticky.
Let me show you how.
I share my secrets with you so that your first attempt can come out perfectly.
Be creative-
If the recipe calls for sugar you’ve got to understand this means any sugar and each type offers unique characteristics.
After learning how to make fire cider last year I found it to be a fabulous addition to my cooking when acids are called for.
Follow the process-
Although there is room for innovation in any recipe, certain ingredients and actions are important to identify and stick with.
With the Ribs-
Five Spice Powder is a key seasoning
Cook them tender and then finish. It works every time.
Other recipes call to broil at the beginning and then slow cook uncovered on a foil lined pan. It carmelizes well but sometimes they didn’t get as tender as I like and the foil sticks to the food.
Some braise in a broth for much longer but they fall apart too much and don’t finish well.