Baranina is popular in many countries. The housewives are deliciously preparing not only the tenderloin, but also the ribs. They are especially appetizing in a slow cooker that retains the juiciness and aroma of meat. Although such a technique greatly simplifies the chores in the kitchen, you need to know some secrets of cooking lamb ribs.

Ribs of lamb in a slow cooker - Features of the recipe

• For cooking, it is better to use the meat of a young lamb, as it has a more delicate taste. After cooking, such meat will be juicy and soft. The younger the lamb, the faster it will prepare in a slow cooker. When buying a lamb, keep in mind that its ribs are smaller, light fat without yellowness, and the color of the meat has a light red tint.
• The ribs of the lamb frozen after cooking lose their juiciness and taste. If you still use the meat for the dish in a frozen state, then be patient and defrost it correctly. To do this, leave the lamb to defrost on the shelf of the refrigerator or, in extreme cases, on the table at room temperature. So the meat will not lose its moisture.
• Wash the chopped ribs thoroughly in running water to remove the possible fragments of bones after cutting meat. Before frying, lamb should be dried to get an appetizing crust. The fat on the ribs is not cut, only the film and the veins are removed, if any.
• Baranina has a strong smell, so in most recipes it is previously pickled using spicy herbs and spices, as well as red wine. Marin should be 3-4 hours or left overnight. In addition, the marinade will not only strengthen the taste of meat, but also make it softer, from which it prepare faster.
• The size of the ribs and the method of their preparation affect the duration of stewing or frying meat. For a multicooker of medium -sized ribs, at least 1.5 hours should be prepared, taking into account preliminary pickling.
• You can cook meat as an independent dish, and in combination with various vegetables. Baranina itself is very fatty meat, so it must be combined with acidic sauces or chosen vegetables and fruits with acidic taste for joint cooking. With their use, oily aftertaste after lamb will soften.
• Baranina goes well with potatoes, so in the slow cooker you can cook a full dish, and you will not need to separately cook the side dish for meat. Only in this case, clearly follow the recipe for cooking lamb and load the potatoes into the bowl in time so that it does not boil.

Ribs of lamb in wine sauce in a slow cooker

Red dry wine is often added to the marinade for lamb. It will not only give the meat a taste, but also soften it. Additionally use spicy herbs and spices. The rib lambs according to this recipe are juicy, fragrant, and the taste of fat is not felt at all due to the acid from the wine.

The composition of the ingredients for the recipe:

• ribs of lamb - 1.5 kg.;
• fresh ginger - 20 g.;
• onions - 2 pcs.;
• red wine - 1 multistakan;
• fresh parsley and cilantro - 50 g.;
• thyme - 5 g.;
• ground pepper black and red - 1 tsp;
• dried mint - 5 g.;
• raw garlic - 4 slices;
• sea salt - to taste.

How to cook lamb ribs in the wine in a slow cooker:

1. Cut the ribs into portioned pieces, rinse thoroughly with cold water. Use only running water to wash off bone fragments. Then cut the film and dry with paper towels. Since the meat will be marinated, drying is necessary for uniform saturation with spices.
2. Peel the ginger root, finely cut or grate. Free the onion from the husk, chop in quarters, transfer to a deep container and remember with your hands. It is necessary to let the bow release your juice for the marinade.
3. Rinse fresh greens, dry and cut very finely. Add herbs, ginger and other spices to the onion, except for salt. Put the ribs in the marinade, mix with your hands and pour with wine. Cover the dishes, put in the refrigerator for 6-8 hours for pickling. At the same time, every 2 hours mix the marinade with meat for uniform saturation with spices.
4. Set the multicooker to the “Extinguishing” mode, 90 minutes. Together with the marinade, load the lamb to the multicash, add the garlic missed through the press, salt and mix the ingredients well. Close the lid and cook to the signal.
5. After the extinguishing ends, let the meat be saturated with spices and aromas on the heating program for 15-20 minutes. Serve with any side dish only in warm form, as fat on the lamb quickly freezes.

Ribs of lamb with vegetables in a slow cooker

Vegetable sauce will complement the taste of lamb well. Since the meat is stewed for a long time, vegetables are well boiled, at the end of cooking they turn into a homogeneous mass and become similar to a thick sauce. Meat with such sauce can be served to any porridge or potatoes along with fresh vegetables.

The number of cooking products in a slow cooker:

• ribs of lamb - 800 g.;
• bulgarian pepper - 1 pc.;
• average carrot - 1 pc.;
• large onion - 2 pcs.;
• ripe tomatoes - 3 pcs.;
• vegetable oil - 3 tbsp. l.;
• salt, a mixture of seasoning hops-sunels, coriander-to taste;
• fresh cilantro and dill - 20 g.;
• meat broth - 1 multistakan;
• raw garlic - 3 slices.

How to cook lamb ribs in a slow cooker:

1. Divide the ribs into pieces of the same thickness, rinse and dry with napkins. Clean the garlic, cut into 2-3 parts, transfer to a mortar. Add washed and chopped greens to it, as well as spices without salt. Pull the mass, transfer it to the ribs and evenly distribute it all through the meat. Leave the lamb to marinate in the refrigerator for at least 5 hours.
2. Free the carrots and onions from the top layer, cut it finely. Wash the pepper, remove the stalk with seeds, cut the pulp with a cube. In the upper part of the tomatoes, make 2 small incisions, lower it into boiling water, then into cold water and remove the skin. Grate the tomato pulp or chop the blender.
3. Turn on the slow cooker at the "Frying" or "baking" menu item, leave the lid open. Pour vegetable oil into the bowl without smell, let it warm up well for 2-3 minutes. Gently transfer the chopped vegetables into it and fry them for 7 minutes with constant stirring.
4. Download tomatoes to fried vegetables, mix and continue to cook on the specified program for another 7-10 minutes until the mass thickens. Then rearrange the menu to the “extinguishing” option, add ribs to the lamb sauce along with the remains of the marinade, pour the broth, salt and mix well.
5. Close the slow cooker, press the "Start" and simmer the meat for 1.5 hours. After cooking, do not open the equipment for another 10-15 minutes to saturate the meat with aromas. To serve, put the ribs on the plate, pour on top with the sauce in which the lamb was prepared.

Ribs of lamb with potatoes in a slow cooker

To prepare a full -fledged hearty dish, add potatoes to lamb ribs. During the extinguishing, the potato is nourished by the aroma and taste of meat, which will make the dish much tastier. In addition to them, use vegetables. In stew, they will turn into a thick sauce.

List of cooking products for 8 servings:

• lamb, ribs - 500 g.;
• cream 10% fat - 100 ml.;
• carrots, onions - 2 pcs. each vegetable;
• potatoes, large - 3 pcs.;
• vegetable broth - 100 ml.;
• fresh greens - to taste;
• raw garlic - 4 slices;
• wheat flour - 2 tbsp. l.;
• a mixture of peppers is ground and crushed coriander - 1 tsp;
• oil without aroma for frying - 4 tbsp. l.;
• sea salt - to taste.

Method of preparing lamb ribs in a slow cooker with potatoes:

1. Wash the ribs with cold water, cut the film, cut into portioned pieces and dry with excess moisture with napkins. Separately mix the ground mixture of peppers and coriander, grate the meat from all sides with seasonings. Give the lamb to march 2-3 hours. Leave it in the cold, as even at room temperature of the lamb can deteriorate.
2. Peel the potatoes, cut into small cubes, but not too small. Rinse in several waters and put on paper towels so that they absorb excess moisture. Grind the onion with quarters, grate the carrots.
3. Pour half of the vegetable oil into the slow cooker, turn on the "frying" mode, open the lid. Also, instead of this program, you can use the Baking option. Wait for 3-4 minutes so that the bowl is well warmed up.
4. Pour the flour on a flat plate, roll every piece of lamb in it and carefully put it in hot oil. Fry the ribs on each side for 3-4 minutes until golden crust is obtained.
5. After you fry the entire lamb, put it in a separate container, leave the multicooker mode the same. Pour the rest of the vegetable oil, load the onion with carrots and fry them for 5-7 minutes. Since the cutting of vegetables is small, mix them as often as possible when frying.
6. Report the technique to the “Extinguishing” program. Separately mix the broth with cream and pour it to vegetables. Until the previously fried ribs in the bowl, salt, mix and close the lid. It is necessary to cook lamb only 1 hour, since the meat was fried.
7. Wash the greens, grind with garlic. Download greens, garlic and potatoes 30 minutes before the end of the meat extinguishing. At this stage, you can taste the sauce. If spices and salt are not enough, then add them to your taste.
8. Leave the finished dish in the "heating" mode for 20 minutes. Serve the meat with potatoes only hot, as the lamb fat freezes quickly, which will make the dish not tasty.

Ribs of lamb with eggplant in a slow cooker

Eggplants in the dish resemble the taste of mushrooms, and together with other vegetables when extinguishing will turn into a delicious sauce for lamb ribs. To remove bitterness from eggplant, pre -soak it in salt water. For the softness and juiciness of lamb, use marinade with spicy spices and lemon juice.

For the recipe, prepare such an amount of ingredients:

• lamb, ribs - 1 kg.;
• eggplant, medium - 2 pcs.;
• onions, carrots - 2 pcs.;
• tomatoes to the best ripe - 3 pcs.;
• raw garlic - 1 head head;
• lemon juice - 1 tbsp. l.;
• fresh cins - 1 bundle;
• dry rosemary and mint - 1 tsp;
• fine ginger, black pepper and coriander - to taste;
• olive oil for marinade - 3 tbsp. l.;
• sour cream - 100 g.;
• vegetable broth - 1 multistakan;
• salt is to your taste.

How to delibe to cook lamb ribs in a slow cooker:

1. Wash the ribs thoroughly, dry with wipes and remove the film. If you have a whole piece, then cut it into portions between the ribs. In a separate bowl, mix dry spices, add a very finely chopped cilantro and chopped garlic. Pour olive oil, lemon juice and mix thoroughly. Apply the marinade to the ribs and refrigerate for the night or pickle at least 6 hours.
2. Eggplant requires preliminary preparation. Wash the vegetables, remove the peel. Cut the pulp with a cube, pour cold water with the addition of salt. Let stand the eggplant for 30 minutes, then throw it on a colander so that all the glass fluid. Cut the peeled onions in half rings, chop the carrots into strips.
3. Put the pickled ribs in one layer in a cold bowl of a multicooker. Turn on the technique for the "Frying" program, reduce the temperature to 110 degrees. Baranina is very fatty meat, so it is advisable to pour most of the fat before extinguishing. The bowl will gradually heat up, which will make it possible to melt the fat. Fry the ribs with an open multicooker lid at the specified temperature 10-15 minutes until the crust appears.
4. Put the lamb ribs in a separate bowl, leave the fat from them in the multicacha. Do not switch the mode. Download eggplant into the bowl. First they will release the liquid. When it evaporates (after about 10-12 minutes), add the onion and fry all together for 5-7 minutes.
5. Wash the tomatoes, cut into slices. Report the multicooker menu to the “Extinguishing” program. Add raw carrots, previously fried ribs, tomatoes and salt to fried vegetables. Dilute sour cream in vegetable broth, pour it into a multichan.
6. Stew the ribs 1.5 hours at the temperature that the program has set by your multicooker model. The cover should be closed all the time. If you want to get a thick sauce, then open a pair hole. Excess moisture will evaporate faster, which will reduce the volume of watering.
7. After extinguishing, let the dish be saturated with aromas. Leave it in a slow cooker under a closed lid for 10-15 minutes. Serve the meat to the table with fresh vegetables and green onions. Eat ribs with eggplant only warm.

Rastes of lamb with young peas and cabbage in a slow cooker

It will give tenderness to the dish with lamb ribs young peas, and white cabbage will diversify the taste. Such a dish can be served without a side dish. In addition to the finished meat, cut fresh vegetables and put the greens on a plate.

List of necessary products for the recipe:

• white cabbage - 0.5 kg.;
• ribs of a ram - 800 g.;
• young peas - 300 g.;
• raw garlic - 5 cloves;
• onions - 3 pcs.;
• cilantro and parsley - to taste;
• dried spices: zira, ginger, rosemary and salt - to taste;
• laurel sheet - 2 pcs.;
• vegetable oil without smell - 2 tbsp. l.;
• purified water - 1 multistakan;
• medium carrots - 1 pc.;
• slid tomatoes (along with oil) - 1 multistakan.

Step -by -step preparation of lamb ribs in a slow cooker:

1. Wash the ribs thoroughly, cut the film and dry. Cut the dried tomatoes with a cube, wash the greens and chop finely. Pass the garlic through the press. Put the ribs dried from moisture in a separate bowl, add tomatoes, herbs, garlic, dry spices and pour oil with tomato. Mix seasonings with meat and put for 6 hours in the cold for pickling.
2. Small the cabbage finely, sprinkle with salt and rub with your hands so that the vegetable releases the juice. Cut the onions with feathers, chop the carrots into strips. Blanching young peas in salted water for 5-7 minutes, then throw it in a colander.
3. Put the slow cooker on the program “Frying” or “Baking”. Upload cabbage in the bowl, add 2 tbsp. l. boiling water and click "Start". During frying, the cabbage will give juice, so you need to fry it until the moisture is completely evaporated (about 7-10 minutes).
4. Then pour vegetable oil, load the onion with carrots and cook vegetables for 7 minutes until a golden crust appears in onions. After that, rearrange the equipment to the “Extinguishing” option.
5. Download the ribs to the vegetables with the marinade, add water, salt and mix. Close the slow cooker and start the program for 1.5 hours.
6. 70 minutes after the start of stewing the meat, open the lid, add peas and bay leaf to the meat. Cook the dish to the signal under a closed lid. Before serving, let the ribs stand in a closed multicooker for 15 minutes. Take the bay leaf from the finished dish so that it does not give bitterness.

Recipes using lamb ribs are a large number. A slow cooker will help you cook meat. To preserve the juiciness of lamb and give the dish the original taste, observe not only the rules of cooking, but also the recipe. Enjoy your meal!

Ribs of lamb with potatoes in a slow cooker, video