This Lamb Ribs recipe perfects the contrast between savoury and sweet. Slow cooking renders the fat and tenderises the meat, while a final high heat transforms the glaze into something sticky and caramelised. The result is rich, slightly sweet and deeply savoury, with just enough spice to keep things balanced.
- Preheat the oven to 150°C.
- Pat the ribs dry and season generously with salt and pepper.
- Place the ribs in a large roasting tray, meat side up, and drizzle with olive oil.
- Cover tightly with foil and cook for 2 hours, allowing the fat to render and the meat to soften.
- Meanwhile, combine the pomegranate molasses, honey, garlic, cumin, cinnamon and stock in a small bowl.
- Remove the ribs from the oven and increase the temperature to 200°C.
- Uncover the ribs and brush generously with the glaze.
- Return to the oven, uncovered, for 25–30 minutes, basting once or twice, until the ribs are caramelised and slightly crisp at the edges.
- Remove from the oven and rest for 10 minutes before slicing between the bones.
To serve: Serve piled high on a platter with any remaining glaze spooned over. Ideal with flatbreads, a sharp salad or roasted vegetables.
