Recipe: Ribs based with pomegranate and red pepper sauce

Note: It takes about five pomegranates to make one cup of juice, and it takes six cups of juice to make the pomegranate molasses from Paula Wolfert’s “The Cooking of the Eastern Mediterranean” that’s used in this dish. Wolfert recommends buying the Cortas brand, which is widely available in local Middle Eastern markets. The combination of molasses and Middle Eastern red pepper sauce makes a terrific marinade for meats, as Michelle Huneven found with this recipe for ribs. It’s very tart, but soon enough the tartness proves addictive.

POMEGRANATE MOLASSES

6 cups fresh or bottled pomegranate juice1 cup sugar1 cup lemon juicePlace pomegranate juice, sugar and lemon juice in non-reactive saucepan over high heat and slowly reduce by boiling to 2 cups. Cool, bottle and refrigerate. Makes 2 cups.

RIBS

2 racks of lamb or pork back ribs, approximately 1 pound each, cut into separate rib piecesWater1 stick cinnamon, optional5 cloves, optional3 to 5 whole allspice, optional1/4 cup pomegranate molasses1/4 cup red pepper sauce2 tablespoons olive oil1 tablespoon fresh lemon juiceSaltFreshly ground pepper

Place ribs in stockpot. Cover with water, add cinnamon, cloves and allspice and bring to boil. Reduce heat and simmer 1 hour.

Combine pomegranate molasses, red pepper sauce, olive oil, lemon juice and salt and pepper to taste.

Remove ribs from water, drain and place in a roasting pan. Sprinkle with salt to taste. Brush on pomegranate sauce. Bake at 300 degrees, basting every 20 minutes or so until caramelized but not dry, about 1 hour.

Makes 2 servings for dinner, 4 or more as an appetizer.

Each appetizer serving contains about:557 calories; 251 mg sodium; 90 mg cholesterol; 48 grams fat; 14 grams carbohydrates; 17 grams protein; 0 fiber.