Pomegranate Leek Spare Ribs

Ingredients

• 2 large leeks, thinly sliced
• 4 pounds spare ribs
• 2 heads of garlic, tops cut off
• 1 jalapeno, quartered (optional)
• 4 tbsp maple syrup
• 1 cup pomegranate juice
• 4 tbsp pomegranate molasses
• 1/2 cup red wine
• 1 tbsp salt
• 1 tsp pepper
• 4 sprigs rosemary, plus more to garnish
• 4 sprigs thyme
• Pomegranate seeds, to garnish

Directions

• Scatter the sliced leeks across the bottom of a roasting pan.
• Lay the spare ribs on top and nestle in the garlic heads and the quartered jalapeno if using.
• Whisk together the maple syrup, pomegranate juice, pomegranate molasses, red wine, salt and pepper, then pour it over the ribs.
• Tuck in the rosemary and thyme sprigs.
• Cover and bake at 300F for 4 hours, until tender.
• Garnish with fresh rosemary and pomegranate seeds before serving.

Perfect for Rosh Hashanah and budget-friendly for a crowd. From @rebeccas.food.diary.