Garlic & Yogurt Veal Ribs
Yield
4 servingsPrep
15 minCook
60 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
minced |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | cup |
yogurt, plain
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 ½ | pounds |
veal
ribs |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
minced |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
yogurt, plain
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | kg |
veal
ribs |
Directions
This one seems East Indian in inspiration what with the yogurt and red pepper.
Combine garlic with oil, yogurt, red pepper and salt and pepper to taste; marinate veal ribs in mixture for at least 1 hour.
Bake in a 350℉ (180℃) oven for 40 minutes, or microwave at full power for 7 minutes per side.
Heat a charcoal grill until coals are white-hot, or preheat a gas grill on high for 5 minutes with lid closed.
Grill ribs about 4 inches from hot coals.
They will take about 5 minutes per side.
