125 ml pomegranate molasses
45 ml cider vinegar
1 tsp allspice
1 tsp cinnamon
5 garlic cloves, finely chopped
4 tbsp za’atar
2 lamb riblets ( also called breast of lamb, Denver cut, Lamb spare ribs)- between 600g (1 lb 5 oz) to 900g (2 lb) each.
Sea salt and freshly ground pepper, to taste
Foil, for wrapping
Preheat the oven to 130oC / 250oF
Mix together the pomegranate molasses, cider vinegar, allspice, cinnamon, garlic and za’atar. Season with salt and pepper to taste.
Take two sheets of foil, overlap them at their half point and place the ribs in the center, lengthways, raising the edges of the foil to create an open parcel. Rub the lamb with a little salt and pepper and pour over about 1/3 of the pomegranate sauce, and coat all sides. Bring together the edges of the foil and seal into an airtight parcel. Repeat the same process for the other ribs.
Place in a baking dish and cook in the center of the oven for 2 hours.
Remove the baking dish from the oven, open the parcels and allow the ribs to cool in the juice/marinade.
Transfer the juice/marinade from each parcel to a saucepan on med/high heat, bring to a boil and reduce to a thick sauce. Stir often.
Heat a barbecue/grill/ griddle pan until hot, brush the ribs with the reduced sauce and grill until slightly charred.