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."

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