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Ribs:
2 racks of lamb or pork back ribs, cut into ribs (~ 1 lb. ea.)
water
1 stick cinnamon (optional)
5 cloves (optional)
3-5 whole allspice (optional)
1/4 c. pomegranate molasses
1/4 c. Middle Eastern red pepper sauce
2 T. olive oil
1 T. fresh lemon juice
salt
freshly ground pepper
Place ribs in stockpot. Cover with water, add cinnamon, cloves, and
allspice and bring to boil. Reduce heat and simmer 1 hour. Combine
pomegranate molasses, red pepper sauce, olive oil, lemon juice, and salt
and pepper to taste. Remove ribs from water, drain, and place in a
roasting pan. Sprinkle with salt to taste. Brush on pomegranate sauce.
Bake at 300F, basting every 20 minutes or so until caramelized but not
dry, about 1 hour. Makes 2 servings for dinner, 4 or more as an appetizer.
Pomegranate Molasses:
6 c. fresh or bottled pomegranate juice
1 c. sugar
1 c. lemon juice
Place pomegranate juice, sugar, and lemon juice in non-reactive saucepan
over high heat and slowly reduce by boiling to 2 c. Cool, bottle, and
refrigerate. Makes 2 cups. (Note: It takes about five pomegranates to
make one cup of juice, and it takes six cups of juice to make the
pomegranate molasses from Paula Wolfert’s “The Cooking of the Eastern
Mediterranean” that’s used in this dish. Wolfert recommends buying the
Cortas brand, which is widely available in local Middle Eastern markets.
The combination of molasses and Middle Eastern red pepper sauce makes
a terrific marinade for meats, as Michelle Huneven found with this
recipe for ribs. It’s very tart, but soon enough the tartness proves
addictive.)
2 racks of lamb or pork back ribs, cut into ribs (~ 1 lb. ea.)
water
1 stick cinnamon (optional)
5 cloves (optional)
3-5 whole allspice (optional)
1/4 c. pomegranate molasses
1/4 c. Middle Eastern red pepper sauce
2 T. olive oil
1 T. fresh lemon juice
salt
freshly ground pepper
Place ribs in stockpot. Cover with water, add cinnamon, cloves, and
allspice and bring to boil. Reduce heat and simmer 1 hour. Combine
pomegranate molasses, red pepper sauce, olive oil, lemon juice, and salt
and pepper to taste. Remove ribs from water, drain, and place in a
roasting pan. Sprinkle with salt to taste. Brush on pomegranate sauce.
Bake at 300F, basting every 20 minutes or so until caramelized but not
dry, about 1 hour. Makes 2 servings for dinner, 4 or more as an appetizer.
Pomegranate Molasses:
6 c. fresh or bottled pomegranate juice
1 c. sugar
1 c. lemon juice
Place pomegranate juice, sugar, and lemon juice in non-reactive saucepan
over high heat and slowly reduce by boiling to 2 c. Cool, bottle, and
refrigerate. Makes 2 cups. (Note: It takes about five pomegranates to
make one cup of juice, and it takes six cups of juice to make the
pomegranate molasses from Paula Wolfert’s “The Cooking of the Eastern
Mediterranean” that’s used in this dish. Wolfert recommends buying the
Cortas brand, which is widely available in local Middle Eastern markets.
The combination of molasses and Middle Eastern red pepper sauce makes
a terrific marinade for meats, as Michelle Huneven found with this
recipe for ribs. It’s very tart, but soon enough the tartness proves
addictive.)
