Jad Youssef
This is a richly flavoured Lebanese-inspired dish where lamb ribs are marinated overnight in warm spices, garlic, and tangy pomegranate molasses, then slow-cooked over charcoal and brushed with a sticky-sour glaze for a smoky, tender, and irresistibly glossy finish.
Main Dish
Start the day before if you can, or at least a few hours ahead. Put the ribs in a deep tray or bowl. Pour over the olive oil, lemon juice, pomegranate molasses, apple vinegar, and crushed garlic.
Then sprinkle over the salt, black pepper, baharat, cumin, paprika, and sumac. Rub it in with your hands like you’re massaging a baby every inch of those ribs should be stained and fragrant.
Cover the tray and leave in the fridge to marinate overnight is best.
When you’re ready to cook, light your charcoal grill and let it burn down until the coals are white and glowing.
Set the grill up for indirect heat, so the ribs cook slowly. Lay the ribs bone-side down away from direct flame, cover with the grill lid or a metal tray, and let them cook for about 1 to 1.5 hours, turning every now and then.
In the last 15–20 minutes, start brushing on the glaze, mix the pomegranate molasses, apple vinegar, olive oil, honey (if using), salt, and sumac in a small bowl.
Brush the ribs generously, flip, and brush again until they’re glossy, sticky, and charred in all the right places.
Let them rest a few minutes before slicing. You’ll see the bone slide away that’s when you know they’re done right.
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