Description
Deliciously glazed lamb spare ribs seasoned with ras el hanout and a pomegranate molasses glaze.
Ingredients
Scale
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ras el hanout
- 1 1/2 to 2 pounds lamb spare ribs, (1 rack sliced into individual ribs)
- Chopped fresh mint, (to serve optional)
- Pomegranate arils, (to serve optional)
- 1 teaspoon extra virgin olive oil
- 1 garlic clove, (minced)
- 1 teaspoon minced fresh rosemary
- 2 tablespoons pomegranate molasses
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
Instructions
- Season the lamb. In a small bowl, combine salt and ras el hanout and stir. Sprinkle mixture evenly over both sides of lamb ribs.
- Dry brine the lamb (optional). Line a rimmed baking sheet with a long sheet of aluminium foil and top with a rack. Place the seasoned ribs on the rack and refrigerate, uncovered, for at least 24 and up to 48 hours.
- Get ready. Preheat oven to 350°F. Remove the rack and set the ribs directly on the foil in the baking sheet. Lay a second sheet of foil on top. Crimp and then fold the edges together on all sides to seal them.
- Bake the ribs. Transfer the baking sheet with the sealed packet into the oven and roast until quite tender, about 1 1/2 hours.
- Make the glaze. A few minutes before the ribs are done, warm the olive oil in a small saucepan over medium-low heat. Add the garlic and sizzle until fragrant, just a minute. Add the rosemary. Stir in pomegranate molasses, honey, and mustard. Season with salt. Stir until combined and set aside.
- Glaze the ribs. Remove lamb from the oven, and increase the heat to 400°F. Carefully open the packet and pour off any accumulated juices. Brush the ribs with a layer of glaze, return to the oven to roast until browned and lacquered, about 10 minutes. Flip the ribs, brush with remaining glaze and return to the oven for another 5 to 10 minutes until burnished and sticky.
- Finish and serve. Remove from the oven and transfer to a serving platter. Sprinkle with chopped fresh mint, and pomegranate arils, and serve.
Notes
- For best flavor, allow ribs to brine for the full 48 hours.
- Glazing twice ensures a rich, sticky finish.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 rack
- Calories: 400
- Sugar: 8 grams
- Sodium: 900 milligrams
- Fat: 22 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 0 grams
- Protein: 40 grams
- Cholesterol: 100 milligrams