Mexican Birria Lamb rib braai recipe

Introduction

Welcome to the world of Mexican Birria Lamb Rib Braai! This traditional Mexican dish is a delicious and flavorful way to enjoy lamb ribs. The marinade is made with a combination of spices, herbs, and chiles, and the ribs are cooked over an open flame for a smoky, succulent flavor.

The result is a tender, juicy, and flavorful dish that is sure to please. Whether you’re looking for a unique way to enjoy lamb ribs or just want to try something new, this Mexican Birria Lamb Rib Braai recipe is sure to be a hit.

How to Make the Perfect Mexican Birria Lamb Rib Braai Recipe: A Step-by-Step Guide

To make the perfect Mexican Birria Lamb Rib Braai, you will need the following ingredients:

Ingredients:

2 lbs lamb ribs
4 dried guajillo chilies
4 dried ancho chilies
1 tbsp cumin powder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp oregano
1 tsp black pepper
1 tsp salt
1/4 cup apple cider vinegar
1/4 cup water

Instructions:

Preheat the braai to 200C.
In a pan, toast the dried guajillo and ancho chilies over medium heat until fragrant, about 1-2 minutes per side.
Remove the stems and seeds from the chilies and place them in a blender or food processor.
Add cumin powder, smoked paprika, garlic powder, oregano, black pepper, salt, apple cider vinegar, and water to the blender.
Blend until a smooth paste forms.
Rub the spice paste over the lamb ribs, making sure to coat both sides.
Place the ribs in a roasting pan and cover with aluminum foil.
Roast on the preheated braai for 2-2 1/2 hours or until the meat is tender and falling off the bones.
Remove the foil and braai the ribs for an additional 5-10 minutes to get a crispy exterior.
Let the ribs rest for a few minutes before serving.

This Birria Spiced Lamb Rib recipe is perfect for those who love a bit of heat and bold flavors. The combination of the smoky spices and tender lamb makes for a mouthwatering dish that’s perfect for any occasion. Enjoy!

Honey Mustard Short Ribs

succulent Honey Mustard Short Ribs with this easy recipe. These tender, fall-off-the-bone beef short ribs are coated in a sweet and tangy honey mustard glaze and slow-cooked to perfection.

Ingredients:

2 lbs of beef short ribs
1/4 cup of Dijon mustard
2 tablespoons of honey
1 tablespoon of olive oil
1 tablespoon of minced garlic
1/2 teaspoon of salt

Instructions:

Preheat your grill to medium-high heat.
In a small bowl, mix together 1/4 cup of Dijon mustard, 2 tablespoons of honey, 1 tablespoon of olive oil, 1 tablespoon of minced garlic, and 1/2 teaspoon of salt.
Rub the honey mustard mixture onto both sides of the short ribs, making sure to coat the meat evenly.
Place the short ribs on the grill and cook for 4-5 minutes per side, or until they are browned and slightly charred.
Once the short ribs are cooked, remove them from the grill and let them rest for 5-10 minutes before serving.
Serve the Honey Mustard Short Ribs hot and enjoy!

Teriyaki Short Ribs

Sweet and savory, these Teriyaki Short Ribs are a crowd-pleasing dish that’s easy to make. Marinated in a delicious blend of soy sauce, brown sugar, and pineapple juice, these short ribs are grilled to perfection for a flavor-packed meal.

Ingredients:

2 lbs of beef short ribs
1/4 cup of soy sauce
1/4 cup of brown sugar
1/4 cup of pineapple juice
1 tablespoon of minced garlic
1 tablespoon of minced ginger

Instructions:

In a bowl, mix together 1/4 cup of soy sauce, 1/4 cup of brown sugar, 1/4 cup of pineapple juice, 1 tablespoon of minced garlic, and 1 tablespoon of minced ginger.
Place the short ribs in a large resealable plastic bag or a shallow dish and pour the marinade over the meat. Make sure the short ribs are fully coated in the marinade.
Refrigerate the marinated short ribs for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat.
Remove the short ribs from the marinade and discard any excess liquid.
Grill the short ribs for 3-4 minutes per side, or until they are browned and slightly charred.
Once the short ribs are cooked, remove them from the grill and let them rest for 5-10 minutes before serving.
Serve the Teriyaki Short Ribs hot and enjoy!

Balsamic Glazed Short Ribs

Elevate your short rib game with this delicious and easy-to-make balsamic glaze. Sweet and tangy, this glaze is the perfect addition to any BBQ spread.

In a small saucepan, combine 1/4 cup of balsamic vinegar, 2 tablespoons of honey, 1 tablespoon of soy sauce, and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes, until the mixture has thickened. Brush the glaze onto the short ribs and grill over medium-high heat for 4-5 minutes per side.

Ingredients:

2 lbs of beef short ribs
1/4 cup of balsamic vinegar
2 tablespoons of honey
1 tablespoon of soy sauce
1/4 teaspoon of black pepper

Instructions:

Preheat your grill to medium-high heat.
In a small saucepan, combine 1/4 cup of balsamic vinegar, 2 tablespoons of honey, 1 tablespoon of soy sauce, and 1/4 teaspoon of black pepper.
Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and let it simmer for 5-10 minutes, or until the glaze has thickened.
Brush the balsamic glaze onto both sides of the short ribs, making sure to coat the meat evenly.
Place the short ribs on the grill and cook for 4-5 minutes per side, or until they are browned and slightly charred.
Once the short ribs are cooked, remove them from the grill and let them rest for 5-10 minutes before serving.
Serve the Balsamic Glazed Short Ribs hot and enjoy!

Garlic and Herb Braai Lamb Ribs Recipe

Ingredients:

1.5 kg lamb ribs
4 cloves of garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil
Salt and black pepper to taste

Directions:

In a bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Mix well to create the marinade.
Place the lamb ribs in a large dish or resealable plastic bag and pour the marinade over them. Make sure all the ribs are coated evenly. Cover the dish or seal the bag and let it marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavours to develop.
Preheat the braai (barbecue) to medium-high heat.
Remove the lamb ribs from the marinade, allowing any excess marinade to drip off.
Place the ribs on the braai grill and cook for about 15-20 minutes, turning occasionally, until they are nicely browned and cooked to your desired level of doneness.
Remove the ribs from the braai and let them rest for a few minutes before serving.
Serve the Garlic and Herb Braai Lamb Ribs hot, accompanied by your favourite sides or dipping sauces.

Enjoy the succulent and flavourful Garlic and Herb Braai Lamb Ribs with your friends and family at your next barbecue gathering!

Garlic and herb braai lamb ribs are a delicious and easy-to-make meal that is sure to please any crowd. This step-by-step guide will show you how to make the perfect garlic and herb braai lamb ribs.

Step 1: Preparing the Ribs
Start by prepping the ribs. Remove any excess fat from the ribs and rinse them in cold water. Pat them dry with a paper towel and season them with salt and pepper.

Step 2: Making the Marinade
In a bowl, mix together garlic, olive oil, rosemary, thyme, oregano, and lemon juice. Add a pinch of salt and pepper to taste.

Step 3: Marinating the Ribs
Place the ribs in a shallow dish and pour the marinade over them. Make sure the ribs are completely covered in the marinade. Cover the dish with plastic wrap and place it in the refrigerator for at least two hours.

Step 4: Prepping the Grill
Prepare the grill for indirect heat. This means that the coals should be placed on one side of the grill and the ribs should be placed on the other side.

Step 5: Cooking the Ribs
Place the ribs on the grill and cook for about 30 minutes, flipping them every 10 minutes. Make sure to baste the ribs with the marinade every time you flip them.

Step 6: Finishing the Ribs
Once the ribs are cooked through, brush them with a mixture of melted butter and garlic. Place them back on the grill for a few minutes to allow the butter and garlic to caramelize.

The Benefits of Adding Garlic and Herbs to Your Braai Lamb Ribs

Grilling lamb ribs is a popular way to enjoy a delicious meal. Adding garlic and herbs to the ribs can enhance the flavor and make the meal even more enjoyable. Garlic and herbs can add a variety of flavors to the ribs, making them more flavorful and enjoyable.

Garlic is a popular ingredient in many dishes, and it can add a unique flavor to lamb ribs. Garlic has a strong, pungent flavor that can add depth and complexity to the ribs. It can also help to tenderize the meat, making it more succulent and juicy. Garlic can be added to the marinade or rubbed directly onto the ribs before grilling.

Herbs are another great way to add flavor to lamb ribs. Herbs such as rosemary, thyme, oregano, and sage can all be used to enhance the flavor of the ribs. These herbs can be added to the marinade or rubbed directly onto the ribs before grilling. The herbs will infuse the ribs with their flavor, making them even more delicious.

Braaied Cuban-Style Lamb Ribs

Ingredients:

2 racks of lamb ribs

Marinade:

Juice of 2 limes
1 tablespoon orange zest
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil

Mojo Sauce:

Juice of 1 orange
Juice of 1 lime
3 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 cup olive oil
Salt and black pepper to taste

Instructions:

In a small bowl, whisk together the lime juice, orange zest, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
Prepare a braai for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
Place the lamb ribs on the cooler side of the braai with the bone side down. Cover with a lid and adjust the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Braai for 2-3 hours, turning every 30 minutes, until the ribs are tender and the meat is falling off the bone.
While the ribs are cooking, make the mojo sauce. In a small bowl, whisk together the lime juice, orange juice, garlic, cumin, oregano, olive oil, salt, and black pepper.
Serve the braaied lamb ribs with the mojo sauce on the side. Enjoy!

Greek salad with lamb meatball

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braai salad ideas, Greek Salad for Braai, Lamb Braai Recipes Ideas, Lamb Rib Braai Recipe Ideas, Meat Braai Recipe Ideas, Meat Braai Recipe Ideas

Ingredients

1/3 cup (80ml) olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon ground cumin
1 teaspoon paprika
500g lamb mince
1 1/2 cups (105g) fresh breadcrumbs
1 egg, lightly beaten
1 cup (280g) thick Greek-style yoghurt
Juice of 1 lemon
2 tablespoons finely chopped mint leaves, plus extra leaves to garnish
2 baby cos, leaves separated
2 roasted capsicums, cut into strips
1 small cucumber, halved lengthways, sliced
1/2 cup mixed marinated olives

Directions

Heat 1 tablespoon olive oil in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, cumin and paprika and cook for 30 seconds or until fragrant, then transfer to a large bowl and allow to cool. Once cool, add the lamb, breadcrumbs and egg, season well, then stir to combine.
With damp hands, form the mixture into 20 walnut-sized balls. Chill in the fridge for 30 minutes.
Preheat the oven to 180°C.
Heat 1 tablespoon oil in a large frypan over medium heat. In batches, cook the meatballs, turning, for 3-4 minutes until browned all over. Place on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
Place the thick yoghurt in a bowl with 2 tablespoons lemon juice and 1 tablespoon chopped mint. Season with salt and pepper, then stir to combine.
Arrange the lettuce, capsicum, cucumber and olives on a large serving platter or in individual bowls.
Lightly whisk remaining 2 tablespoons olive oil with the remaining lemon juice and chopped mint. Season to taste, then drizzle dressing over the salad.
Scatter meatballs on top, drizzle with the yoghurt mixture and garnish with mint leaves.

Allspice & Thyme leg of Lamb Braai

For more similar awesome lamb braai recipes click here! more recipes…

Meat Braai Recipe Ideas

Ingredients

1.3kg lean butterflied leg of lamb
1 large garlic clove, peeled and finely chopped
4 teaspoons sunflower oil
Grated zest of 2 lemons
2 tablespoons freshly chopped thyme leaves
1-2 teaspoons ground allspice
200g cherry tomatoes, halved
1kg salad potatoes, cooked, drained and quartered
250g green beans, topped, tailed and lightly blanched
1 small bunch lemon thyme or juice of ½ lemon
3 tablespoons extra virgin olive oil
Large bunch freshly chopped parsley

Directions

Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb)
To prepare the rub mix all the ingredients together.
Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
Meanwhile, mix all the salad ingredients together and season.
Slice the lamb and serve with the salad.