This is my absolute favorite recipe for lamb ribs. This much neglected cut is often thrown into the stock pot – which is a shame because they are so delicious. The tangy pomegranate glaze cuts through the rich fat of the lamb ribs while the Ras-el-Hanout spice mix compliments the sweet gaminess of lamb in a magical way. Once you’ve tasted these ribs you will never forget them. Serve them with an unctuous red like Commander Zinskey and turn life into a party. Serves 4 to 6
1. Cut off any excess fat on the ribs. You want there to be some fat so don’t go crazy. Score the fat and meat side ¼ inch deep in a diamond pattern to allow the spice mix to penetrate the ribs.
2. Mix the spice and salt together in a small bowl. Rub generously on both sides of the lamb and marinate overnight in the refrigerator in a non-reactive container such as glass or in a zip lock bag.
3. The next day remove the ribs from the refrigerator. Preheat the oven to 350 degrees F.
4. Heat a large sauté pan over medium high heat. Sear the ribs on both sides until golden and place in roasting pan. No further seasoning is necessary.
5. Cover the pan tightly with aluminum foil and place in the preheated oven. Roast for 1 ½ hours until a rib bone slips from the meat when twisted or pulled with your fingers.
6. Remove the ribs from the pan with a pair of tongs and cool on a rack. Wrap and refrigerate the ribs overnight. The ribs can be cooked in advance and kept for several days before finishing on the grill or frozen for up to 3 months.
7. Heat a grill to medium high heat. Place the ribs on the rack and cook until they are heated through and the fat is melted and sputtering. Brush the scored side with the pomegranate syrup, turn over, and briefly cook to set the syrup and give the ribs a little char then turn over and glaze again.
8. Remove the ribs from the grill and cut them into pieces along the bones. Serve warm with the sides of your choice.
Note: You must use kosher salt otherwise the ribs will be too salty.