Lamb Spareribs with Pomegranate Sauce
By á-2478
Ingredients
- Sauce
- •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
- Ribs
- •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 adrianascaravan.com. Lamb ribs are sometimes labeled "lamb breast spareribs."
Details
Servings 4
Preparation time 25mins
Cooking time 27mins
Preparation
Step 1
Sauce
•Bring all ingredients to boil in medium saucepan, whisking occasionally. Reduce heat and simmer 5 minutes.
Ribs
•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
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