Turkish Baked Beef Ribs (Kaburga Kapama) 

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Slow baked Turkish Baked Beef Ribs are ‘fall off the bone’ tender. Making this is a breeze, but there is a good amount of time involved: once to marinate the meat and then to bake/roast it over 3.5 hours. So plan ahead.

You can make Turkish Baked Beef  Ribs Or Lamb Ribs (Kaburga Kapama) with this recipe

The beef ribs need to be marinated for 5 hours (I left them overnight), and baked for 3.5 hours. So plan accordingly.

Total time is not inclusive of – optionaL

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Ingredients:

Beef ribs (you can buy ribs uncut, or use chopped pieces)		1 kg
Unsalted butter (at room temperature)		70 gms
Olive oil or Evoo		1/4 cup
Chilli powder (Kashmiri)		2 generous tsp
Sweet Paprika (Turkish Sweet Red Pepper powder if possible)		2 generous tsp
Smaller Garlic cloves (if using larger cloves they may be sliced in half)		1/2 cup
Whole black peppercorns		2 tsp
Fresh thyme		6 small sprigs
Fresh rosemary		4 small sprigs
Himalayan salt crystals		1 1/4 tsp

Method:

1. You can use either 1 uncut portion of beef ribs, or chop them up as I have done. Cut-away any of the excess fat. Rinse and pat dry the ribs.
2. Add the butter and rub into the ribs well, to coat thoroughly.
3. Add the Olive oil/ Extra Virgin Olive Oil to a small bowl and stir in the chilli powder, paprika powder and whole black peppercorns.
4. Pour this spiced olive oil mixture over the ribs. Add the whole garlic cloves (slice into half if using larger cloves).
5. Add the salt, thyme and rosemary. Massage all ingredients to coat the buttered ribs.
6. Set this aside to marinate a minimum of 5 hours. I marinate mine overnight in the fridge.
7. Before baking in the oven, remove from the fridge at least 30 minutes before, to bring up to room temperature.
8. Preheat oven to  120 °c / 250 ° F.
9. Place the ribs in the middle wire rack with a tray of water placed on a lower rack below to provide steam and keep the ribs from cooking dry.
10. Bake for 3.5 hours on this low temperature. Top up the water as needed.
11. After 3.5 hours, remove from oven and carefully unwrap. Lots of juiced will run out. Reserve this. Plate the beef ribs, and pour the liquids over the top.
12. Turkish Beef Ribs are Fall off the bone and so delicious! Let me know if you try!

Turkish Baked Beef Ribs

Notes:

• Turkish Chilli pepper has perfectly balanced heat and flavour, sweet and rich and almost smoky. This Turkish crushed chilli has an ancho-like flavour with a little more heat and tartness. It’s chunkier than paprika, so the flavour pops more. If you do not have this, use sweet paprika, combined with chilli flakes. Not smoked Paprika.
• I love to serve the Beef ribs along with Chicken Kapama Rice or with flatbreads and Eggplant dip.

Key Ingredients: Beef (may replace with Lamb), Butter, Olive oil, Spices, Herbs and Salt.

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