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“Look at this,” I said.

We were in Brooklyn, in the Middle Eastern community complete with aromatic restaurants and markets that burst onto the sidewalk with a variety food items we had never seen. I was holding a bottle of pomegranate molasses.

“What will we do with it?” Suzen asked. She was not saying “no” to a purchase but she was puzzled.

“Trust me,” I said. The bottle clinked in my shopping cart, already nearly filled with cans and bottles and packages that intrigued us.

Back home, I stocked up our Middle Eastern shelf. I kept the molasses towards the front. I had a recollection of a recipe for something somewhere that I had seen once, sometime.

It took a month, but here we are. Ribs as you have never had them. Molasses, our American molasses, is an odd ingredient: supposedly sweet but with that deep tang. Pomegranate molasses doubles down on that experience: sweet yes but with overtones that are quite puzzlingly different. Add in some oyster sauce and you have a marinade that yields a dark, rich crust and a penetrating flavor.

I did marinate for 8 hours and I strongly urge you to do the same. The flavor truly does work its all the way through to the very core of the ribs. And, here, I was using very meaty country ribs. If you marinate for a long time and you cook for along time, one benefit is to create this crust that is as yummy as any you have experienced.

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Middle Eastern Ribs with Spicy Pomegranate Glaze

Yield: serves 4

Ingredients:

  • 2 sides spareribs or your favorite ribs
  • 2 tablespoons white sesame seeds
  • ¼ cup chopped parsley, for garnish
  • 1 teaspoon grated orange zest, for garnish
  • 1 cup pomegranate molasses
  • ¼ cup oyster sauce
  • 2 tablespoons honey
  • 1 tablespoon ground coriander
  • 2 teaspoons crushed red pepper flakes
  • 2 tablespoons finely minced ginger
  • ¼ cup minced green onion, green and white parts
  • ¼ cup chopped fresh cilantro sprigs

Preparation:

Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan.

In an ungreased skillet over high heat, toast the sesame seeds until golden. Set aside.

To make the glaze, combine all the glaze ingredients and stir well. Makes 1 ½ cups.

Coat the ribs evenly on both sides with the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours.

To grill the ribs, if using a gas barbecue, preheat to medium (325°). If using charcoal or wood, prepare a fire.

If oven roasting, preheat the oven to 350˚F. Roast the ribs for 75 minutes, then begin to test for doneness either by temperature [150˚ F] or doneness using a knife to explore the meat. My latest batch of ribs took just under 2 hours to be thoroughly cooked; it just took time for one section of the meat to pass the pink stage.

Source: The Great Ribs Book by Hugh Carpenter and Teri Sandison [Chartwell Books, 2012]

Photo Information: Canon T2i, 18-55mm Macro Lens, f/3.5, 1/20th second, ISO-3200