Monday, September 6, 2010

Lamb Spareribs with Pomegranate Sauce

This recipe is from Paul K in San Francisco, California. I thought that these ribs would make a delicious and unusual appetizer. The first time I made them I used molasses and added 100% pomegranate juice. It was good but worth the hunt for the pomegranate molasses – made all the difference and I seriously ate them for breakfast this morning.
Pretty sure I’m addicted!

Bon Appetit!

Makes 4 servings


• 1 cup pomegranate molasses

• 1/3 cup fresh orange juice

• 1/4 cup (packed) golden brown sugar

• 2 shallots, thinly sliced

• 1 bay leaf

• 1 teaspoon finely grated orange peel


• 5 pounds lamb spareribs

• 1 carrot, thinly sliced

• 1 lemon, thinly sliced

• 4 garlic cloves, peeled

• 1 1/2 tablespoons salt

• Ingredient Info

Pomegranate molasses is a thick syrup available at some supermarkets, at Middle Eastern markets, and from Lamb ribs are sometimes labeled "lamb breast spareribs."



• Bring all ingredients to boil in medium saucepan, whisking occasionally. Reduce heat and simmer 5 minutes.


• Place all ingredients in large pot. Add enough water to cover. Bring to boil; reduce heat to medium and simmer until ribs are tender, adding more water as needed to keep ribs covered, about 1 hour 20 minutes. Remove from heat; let ribs cool 30 minutes in broth.

• Preheat oven to 375°F. Transfer ribs to work surface. Cut between bones to form individual ribs; trim excess fat and membranes. Turn ribs in sauce to coat; arrange on rimmed baking sheet. Sprinkle with pepper. Bake until glazed, about 35 minutes. Pass remaining sauce alongside.