Lamb belly ribs with pomegranate & flor de jamaica

Lamb belly ribs with pomegranate & flor de jamaica

By
From
Cantina
Serves
6
Photographer
Chris Middleton

Flor de Jamaica, also known as rosella or wild hibiscus in the Western world, has a lovely acidity that cuts through rich meats. It is available in most Latin food stores and is also great for cocktails. Pork ribs are universally popular, so much so that they are quite expensive these days. Therefore, try these lamb ribs for a delicious change, cooked barbecoa-style with a sweet-and-sour glaze. You can cook them ahead of time, and cool. Remove any excess fat with a sharp knife before reheating on the barbecue or re-roasting in a pan. You can tear chunks of the glazed rib meat into warm tortillas with a fragrant herb salad. I love serving these with Pasilla chilli relish.

Ingredients

Quantity Ingredient
Mexican-style pickles, to serve (optional)
Refried beans, to serve (optional)
Green mango and dried anchovy salad, to serve (optional)

Lamb

Quantity Ingredient
2 litres Chipotle chicken stock
200g rosella
2kg free-range lamb belly ribs, chine bone removed
olive oil, for drizzling
200g Latin spice rub
400ml Pomegranate mojo

Caramelised figs

Quantity Ingredient
6 ripe figs, halved
icing sugar, for dusting
sea salt, to taste

Method

  1. Ideally preheat a wood-fired or charcoal barbecue to char your ribs as it will impart greater flavour. Alternatively, you can use a hot frying pan on the stove top. If using a wood or charcoal barbecue, heat until the coals have a thin coating of grey ash.
  2. Preheat the oven to 180°C.
  3. To prepare the lamb, combine the stock and rosella in a large saucepan and bring to the boil. Set aside to infuse for 15 minutes.
  4. Drizzle the lamb ribs with olive oil and season with the spice rub, coating all over. Grill the ribs until charred all over. Transfer to a pan and set over low heat. Cook the ribs gently to render the excess fat.
  5. Place the ribs in a large roasting dish. Pour over the infused stock. Cover and cook in the oven for 2 hours, or until the meat is falling off the bone. Remove the lamb from the braise and place on a rack set over a tray, to drain. Cover and allow to cool. Refrigerate if time permits. Once cold, shave the excess fat off the lamb.
  6. To prepare the caramelised figs, arrange the fig halves on a baking tray, dust with icing sugar and sprinkle with salt. Bake for 5 minutes, or until caramelised.
  7. Meanwhile, heat a large frying pan over medium heat. Drizzle with oil. Cook the lamb, fat side down, for 5 minutes, or until crisp and golden. Drain off the excess fat. Pour in 200 ml of the pomegranate mojo and simmer until reduced to a syrupy glaze. Brush the glaze over the lamb.
  8. To serve, place the lamb ribs on a platter and drizzle with the remaining pomegranate mojo. Arrange the figs and pickles, if using, decoratively to garnish. Serve with the refried beans and cool cucumber salad, if desired.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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