Pomegranate and Mint Ribs

Mmm, ribs. Oh how I love thee. I find nothing more equally delicious and frustrating as ribs. Actually, there are quite a few ingredients that frustrate me mainly due to how much goes to waste (artichokes, lobster, crab, red mullet). Ribs seduce you only for them to reveal that 1/3 is fat, 1/3 is bone and if you're lucky 1/3 is flesh. But that's probably what makes them delicious - the idea that you have to work for a small amount of reward. I'm not a culinary masochist but I like getting involved in my food - sometimes utensils are an unnecessary barrier between us and our food and that connection should be more involved. Sure you'll be frustrated for a while but if another tray of ribs come out you'll be back on them like a cartoon wolf. Below is my idea of the perfect way of preparing ribs. Hope you like it.

a kilo or so of lamb ribs
2 tablespoons dried mint
2 tablespoons of pomegranate syrup/molasses
2-4 cloves of garlic crushed (optional)
1 teaspoon of cumin seeds crushed
1 tablespoon of balsamic vinegar
1-2 tablespoons of olive oil
1/2 teaspoon of cayenne pepper (optional)
salt and pepper
fresh mint to garnish

You need to let the ribs marinate overnight so do this the day before. Put all the ingredients into a bowl and massage until everything is well coated. Cover with cling film and put it in the fridge for the flavours to infuse. Fire up a barbecue or your oven and cook the ribs until golden (you might need to baste if in the oven; quite a bit of fat will drip from the ribs). Serve with torn fresh mint.


9 January 2010 at 14:38 Taste of Beirut said...

I call your recipe genius! While I was at Makari and Hashem in Basta discussing mufataka, Haj Hashem was saying: everything tastes better with pomegranate molasses, pointing to a few jars on his shelf.

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