Get ready to tantalize your taste buds with a succulent dish that will transport you straight to the heart of the Middle East! These Instant Pot Lamb Ribs are not just a meal; they’re an experience that combines rich flavors and melt-in-your-mouth tenderness. Perfect for impressing guests or indulging in a cozy family dinner, this recipe is your ticket to culinary bliss. With just a few simple ingredients and a fraction of the time it usually takes to cook ribs, you’ll be savoring this mouthwatering delight in just one hour. Read on to discover how to create this show-stopping dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 pounds lamb ribs
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup beef broth
Instructions
- Remove lamb ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat the ribs dry thoroughly with paper towels to ensure proper seasoning adherence.
- In a small bowl, mix salt, black pepper, and garlic powder to create a dry rub seasoning blend.
- Brush the lamb ribs evenly with olive oil, then generously coat all sides with the prepared seasoning mixture, ensuring complete coverage.
- Pour beef broth into the bottom of the Instant Pot, which will help create steam and prevent burning during cooking.
- Place the seasoned lamb ribs on the Instant Pot trivet or a wire rack, standing them vertically to allow even cooking and proper steam circulation.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual/Pressure Cook setting on High pressure.
- Cook the lamb ribs for 35-45 minutes, depending on the thickness of the ribs. For more tender meat, opt for the longer cooking time.
- Once cooking is complete, allow a natural pressure release for 10-15 minutes to help retain moisture in the meat.
- Carefully remove the ribs and let them rest for 5-10 minutes before serving to allow juices to redistribute.
- Optional: For a crispy exterior, place ribs under the broiler for 3-5 minutes or use a kitchen torch to create a golden-brown crust.
- Slice the ribs between the bones and serve hot with your preferred side dishes like roasted vegetables or herbed couscous.
Tips
- Temperature Matters: Before you start cooking, remember to remove the lamb ribs from the refrigerator 30 minutes ahead of time. This allows them to reach room temperature, ensuring even cooking throughout.
- Pat It Dry: For the best flavor and seasoning adherence, pat the lamb ribs dry with paper towels. This simple step helps the spices stick better and enhances the overall taste.
- Perfecting the Rub: Don’t skimp on the seasoning! Generously coat the ribs with the olive oil and dry rub mixture to ensure every bite is bursting with flavor.
- Steam is Key: Pouring beef broth into the Instant Pot not only adds flavor but also creates steam, which is essential for cooking the ribs evenly and preventing them from burning.
- Vertical Cooking: Standing the ribs vertically on the trivet allows for optimal steam circulation, ensuring that every part of the meat is cooked to perfection.
- Know Your Timing: Adjust the cooking time based on the thickness of the ribs. For ultra-tender meat, lean towards the longer cooking time of 45 minutes.
- Natural Pressure Release: Allowing for a natural pressure release helps retain moisture in the meat, making it juicier and more flavorful when served.
- Crispy Finish: If you love a crispy exterior, don’t hesitate to broil the ribs for a few minutes after cooking. This step adds a delightful crunch that contrasts beautifully with the tender meat inside.
- Rest Before Serving: Let the ribs rest for 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a more flavorful and moist dish.
- Pairing Suggestions: Serve your lamb ribs with sides like roasted vegetables or herbed couscous to create a well-rounded meal that’s sure to impress.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 1g
Protein: 35g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 130mg
