INSTRUCTIONS

Step 1 – Mix the pomegranate molasses and the 6 cloves finely chopped garlic in a bowl. Marinate the lamb ribs with this mixture for 1 hour. I place it in a bag and massage it.

Step 2 – Preheat oven to 140C/284F. Line two (or 1 very large) place the riblets on the tray dunking each in any sauce collected in the bottom of the bag. Roast for 1 hour 15 minutes.

Step 3 – Drain the juice from the baking tray and skim the fat off the top. Mix the remaining juice with the Philmore’s Jerk BBQ Sauce, salt, black pepper, 1/2 clove garlic and cayenne (if using) to form a glaze. Increase oven temperature to 190C/374F and baste all of the lamb riblets with the glaze. Roast for 10 minutes. Serve with herbs and pomegranate.