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Fry the ribs in a skillet for 1-2 minutes on each side. Heat 1 tbsp. (15 ml) olive oil in a skillet over high heat. Add the ribs, and fry them for 1-2 minutes on each side until they turn brown. Take the ribs with tongs and transfer them to a plate.
By frying the ribs until they are dry and browned first, the liquid in the meat will not come out, making the meat more tender.
If the pan is small, you may need to do this twice, that is, one frying pan for each rib.
Place the olive oil and fresh herbs in the slow cooker. You will need 30 tbsp. olive oil, 2 tbsp. chopped fresh rosemary, and 1 tbsp. chopped fresh thyme
Put the ribs in the slow cooker. Slowly add the ribs along with the other ingredients until the ribs are coated in spices and cover evenly. If the ribs are too large to fit in the pan, divide them into 2-4 pieces as needed
Make sure the slow cooker is placed on a surface where it is safe to get hot. Granite or ceramic countertops are safe to use, but linoleum countertops should not be used as they can bend.
Cook the lamb ribs on low heat for 6-8 hours. Turn on the slow cooker and set to a low heat setting. If you have an automatic slow cooker, it will turn off after 6-8 hours. On non-automatic pans, set the timer so that it goes off for the desired time
A slow and steady process is key to cooking ribs. Don't use high heat just to speed up the process.
Serve the lamb ribs. Open the slow cooker carefully so that the steam does not come into your face. Remove the ribs from the pan using metal tongs and place them on a serving plate. Use a small knife to cut the ribs into small portions. If desired, also take the sauce that was in the pan using an irus
You don't need to let the lamb ribs sit for 5 minutes, as you would when grilling and grilling them.
Cover and store the remaining lamb ribs in the refrigerator for up to 3 days.
