Xinjiang Ziran Grilled Lamb RibsLamb ribsThe ingredients: 6 lamb ribs,chili powder,cumin powder,onion,salt,black pepper powder

Xinjiang cuminGrilled Lamb RibsThe process:

1. Cut the lamb ribs into desired portions, removing excess meat around the edges. Use a fork to pierce many small holes in the lamb ribs. Peel and slice the onion, mix the onion slices with chili powder, cumin powder, black pepper powder, salt, and a little water.

2. Put on a pair of gloves, evenly spread the mixed marinade on both sides of the lamb ribs, wrap them tightly in plastic wrap, then massage the lamb ribs multiple times to allow better flavor penetration. Place the remaining marinade inside the plastic wrap with the lamb ribs and refrigerate for 12 hours.

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3. Before grilling the lamb ribs, take out the marinated lamb ribs one hour in advance. Preheat the oven at 200°C using both top and bottom heating functions for 5 minutes. Wrap the marinated lamb ribs and onion pieces in aluminum foil tightly, place them on a rack, and bake at 200°C for about 50 minutes.Oven4. Remove from the oven, take off the aluminum foil, sprinkle both sides of the lamb ribs with cumin powder, then continue to roast at 250°C for another 10 minutes until the surface is golden and crispy.

Remove the lamb chops, take off the foil, and sprinkle both sides with cumin powder.Continue baking at 250°F for about 10 minutes until the exterior is crispy and golden.