Slow-Cooked Lamb Ribs with Herby Pomegranate Molasses Sauce

Slow-Cooked Lamb Ribs with Herby Pomegranate Molasses Sauce

Meliz Berg
By Meliz Berg

Charred lamb ribs slow cooked in herby stock then served with a sweet-sour sauce of yoghurt and pomegranate molasses.

OVERVIEW

Known as kaburga in Turkish, lamb riblets are such an underrated cut. I have grown up with them slowly chargrilled alongside lamb shish kebabs, and they’re equally fantastic when slow cooked in stock with rosemary and bay. Marinating lamb in milk is a tip I learnt from my uncle many years ago, and it really helps tenderise the meat. Served with my signature herby pomegranate molasses sauce, this is a no-fuss, impressive year-round recipe.

When I dish up the ribs, I like to leave the excess stock in the pan to cool. After removing the solidified fat from the top, I save the stock to make slow-cooked soups and stews on the EGG. Delicious.

MARINATE THE MEAT

Add the lamb ribs to a Cast Iron Skillet along with the paprika, pul biber, oregano, olive oil and milk. Mix well until the ribs are fully coated in the marinade, cover and refrigerate for 4 hours. Remove the dish from the fridge 1 hour before you are ready to start cooking over the EGG.

SET UP YOUR EGG

Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Stainless Steel Grids at the upper level. If not, install the Stainless Steel Grid. The target temperature is 190°C.

Place the ribs on the grid and grill for 6-8 minutes, until lightly charred all over, turning regularly and seasoning them with the sea salt flakes and black pepper while they cook. Remove the ribs and place them back in the skillet.

SLOW COOK THE RIBS

Now set up the EGG for indirect cooking. If you’re using the Dual Zone System, install 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. Bring the temperature down to 150°C. Place the skillet on the grid for 10 minutes with the Dome closed so that the skillet heats up. Open the Dome slightly, carefully pour in the hot chicken stock, nestle in the fresh herbs, then slow cook the ribs with the Dome closed for around 2 hours, until fully tender and falling off the bone.

Mix the sauce ingredients in a small bowl and drizzle over the lamb ribs to serve.

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