BLW ribs recipe fail
This is part 5 of my Half Lamb for Babies series.
Spoiler alert: I decided to not share the BLW ribs recipe on the blog because the taste was off and the texture was too tough. I guess we all mess up recipes once in a while! This was a real recipe fail. Our friends ate all the ribs but also had a great laugh because we came to the conclusion that I shouldn’t make these again. For this recipe, I placed a spice rub on the ribs and baked them in the oven for two hours. In order for ribs to be tender, they need to be cooked for a very long period of time (in a slow cooker for example). When I attempt a slow cooked rib recipe I will post it here.
Before doing Baby-Led Weaning (BLW) with your baby, it is important to proceed safely by contacting a pediatric registered dietitian. Among other things, make sure that:
- your baby is ready and does not start too early
- your baby is sitting at 90 degrees
- you do not place food in his/her mouth with your fingers
- the environment is calm during meals
- you offer the right foods to your baby (always test the texture of the food in between your tongue and roof of your mouth)
- you watch your baby eat at all times
- you contact a pediatric registered dietitian to make sure you are proceeding safely
- you read the warning below
BLW is contraindicated for babies at risk of dysphagia, such as babies who have an anatomic disorder (cleft palate, tongue tie), a neurological disorder (developmental delay, hypotonia, oral hypotonia) or a genetic disorder. Follow-up by a health professional (doctor, pediatric registered dietitian) is necessary for babies at risk of anemia such as babies born prematurely, babies with low birth weight (less than 3000 g), worries related to growth, babies born to an anemic mother, baby for whom cow’s milk was introduced early and/or a vegan baby.
*Cusson and Labonté, Baby-Led Weaning Conference, June 2018, Nutrium, Faculty of Medicine, University of Montreal
We were having our best friends over and decided to prepare something out of the ordinary: lamb ribs. It was a first for us. We have cooked ribs before but not LAMB ribs.
Meanwhile, I did take some pictures of “the making of” the ribs so I’ll share those. I thawed a package of lamb ribs from Ferme Valens:
Then, my oldest daughter helped me combine the spices in a small bowl.
After, I pat dried the ribs and rubbed the spice mix on all sides. I baked them for one hour at 300F. Then I baked them at 375 for another hour. Here is the final product and perfect portion size for a baby (if it were tender!):
How often do you mess up recipes? Comment below!
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