CURED SALTED LAMB RIB (SOUTRIBBETJIE)
Heerlik, klink na werk, maar dit is eintlik wag en nie werk nie en soooo die moeite werd om te wag. Die resultaat is vingerlek lekker.
- 1 cup coarse salt
- 2 tablespoons brown sugar
- 1 tablespoon coarse ground coriander
- 1 lamb rib
- Worcestershire sauce
- lemon juice
- six gun spice
Score rib into diamond pattern. Mix the salt, brown sugar and coriander, rub it into the rib.
Cover and leave it for 2 days in fridge, turning daily.
Remove from fridge, brush off access salt and hang for 4 – 6 hours in a cool airy place.
Boil the rib in water until tender. Remove from water and pat dry.
Drizzle Worcestershire sauce and lemon juice over, season with six gun spice.
Braai over warm coals, or bake on an oven tray at 180ºC until crispy and brown.
Drizzle with lemon juice and enjoy with your choice of side dish.
Note:
To change the recipe into CURED BEEF SHORT RIB Photo no. 2
For the beef short rib, I used the same curing and boiling method as for the lamb rib, but omitted the Worchester sauce and lemon juice.
Spice lightly with six gun spice.
Then, baste with a BBQ sauce while frying.
Recipe and photo: Elize de Kock
