The most challenging thing in life of an expat is celebrating festive occasions, like Eid, away from family and friends. Most Muslims have to work on the day of Eidas well and students have to take classes. It is just another day for the people around you therefore creating an atmosphere of Eidis important. This is mostly done in the form for Eid namazwhere the Muslim community gets together for prayers and brunch. Children get to know about Eidand get a chance to interact with other children from the community. 

Another thing that makes celebrating Eidaway from home more nostalgic is Food. Eidis about delicious food and indulging sweets. Food is something that makes one feel at home no matter where you are. 

Mutton ribs are delicious and tender. They are my personal favorite cut of meat for grilling and I always yearn for more after finishing my serving. Taking inspiration from Ayesha from YGKH, who cooks mutton shanks using slow-cooking technique, I made mutton ribs and served them over a bed of simple pulao biryani. They were so good in taste and flavor. Ribs were marinated with two spices and left overnight to marinate. Later, I slow cooked them in oven for 2 – 3 hours making them pull-apart tender.  Served with steamed or stir fry vegetables or pulao rice just makes it so festive. It is a perfect combinational platter to celebrate Eid with friends and family.

Preparation time: 10 minutes
Cooking time: 3 hours 
Serving: 4


  • Mutton Ribs rack – 1 (1/2 kg)
  • Salt – 1 teaspoon full 
  • Black Pepper – 1 teaspoon 
  • Lemon juice – 2 tablespoons
  • Oil – 2 tablespoons


  1. Marinade mutton ribs rack with salt, black pepper, lemon juice and oil and leave overnight.
  2. Preheat oven at 350 F or 180 C
  3. Pan fry the rib rack in oil, to sear the meat. 
  4. Fry until it is beautifully crisp and golden on both sides, this process will caramelize the natural sugars and enhance the flavor of the meat. 
  5. Once seared, wrap the ribs in a foil and bake them in an oven for 2 – 3 hours until extremely tender. 
  6. Serve over a bed of rice pulao or steamed stir fried vegetables.