Pomegranate-Glazed Lamb Ribs

Method10 steps · about 1 day 2 hr 10 min

1. 1

   Step 1: Mix the separate 1½ teaspoons ribs-rub kosher salt with the ras el hanout (1½ teaspoons) in a small bowl. Sprinkle the mixture evenly over both sides of the individually cut lamb spare ribs.

   Uses 1½–2 pounds lamb spare ribs (breast), one rack cut into individual ribs · 1½ teaspoons kosher salt for the ribs rub · 1½ teaspoons ras el hanout for the ribs rub

2. 2

   Step 2: Line a rimmed baking sheet with a long sheet of foil and place a rack on top. Arrange the seasoned ribs from step 1 on the rack and refrigerate uncovered for 24 hours.

   Finish refrigerated ribs dry brine · 1440 minUses Complete seasoned lamb spare ribs

3. 3

   Step 3: Heat the oven to 350°F (177°C). Keep the ribs from step 2 refrigerated until the oven is ready. Remove the rack and set the ribs directly on the foil-lined baking sheet. Cover with another sheet of foil, crimping and folding all edges tightly together to trap the steam and juices in the packet.

   Uses Complete cold dry-brined ribs

4. 4

   Step 4: Roast the foil-sealed ribs from step 3 for about 90 minutes, until tender. Carefully open the foil away from your face when checking. Prepare the glaze toward the end of this roasting time.

   Check tender foil-roasted ribs · 90 minUses Complete foil-sealed seasoned ribs

5. 5

   Step 5: Toward the end of the ribs roasting, heat the glaze teaspoon of olive oil (1 teaspoon) in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.

   Add the remaining glaze ingredients · 1 minUses 1 teaspoon olive oil for the glaze · 1 garlic clove, minced

6. 6

   Step 6: Stir the rosemary (1 teaspoon), pomegranate molasses (2 tablespoons), Dijon mustard (1 teaspoon), honey (1 tablespoon) and separate ½ teaspoon glaze salt into the fragrant garlic and oil from step 5. Take the mixed glaze off the heat and set it aside.

   Uses Complete fragrant garlic and glaze oil · 1 teaspoon chopped fresh rosemary · 2 tablespoons pomegranate molasses · 1 teaspoon Dijon mustard · 1 tablespoon honey · ½ teaspoon salt for the glaze

7. 7

   Step 7: When the ribs from step 4 are tender, raise the oven to 400°F (204°C). Carefully open the foil packet and pour off and discard the accumulated roasting juices. Brush a layer of the glaze from step 6 over the ribs, keeping the remainder for the next coating. Roast uncovered for 10 minutes.

   Turn and glaze the ribs again · 10 minUses Tender roasted ribs, roasting juices discarded · Glaze for the first coating

8. 8

   Step 8: Turn the first-glazed ribs from step 7 and brush with the remaining glaze from step 6. Roast for another 5–10 minutes, checking from 5 minutes, until sticky, shiny and lightly charred at the edges. Check that the lamb reaches at least 63°C (145°F) in the meat, away from bone.

   Check finished glazed lamb ribs · 5 minUses Complete first-glazed ribs · Remaining glaze for the second coating

9. 9

   Step 9: Once the glazed ribs from step 8 have reached at least 63°C (145°F), take the dish out of the oven and let the ribs rest off the heat for at least 3 minutes.

   Rest the fully cooked lamb ribs · 3 minUses Complete cooked glazed ribs

10. 10

    Step 10: Transfer the rested glazed ribs from step 9 to a serving platter. Scatter over the optional chopped mint and pomegranate arils and serve.

    Uses Complete rested glazed lamb ribs · Fresh chopped mint for garnish, optional · Pomegranate arils for garnish, optional