Method of preparation

Mix vegetable oil with ASW seasoning "For game" in a bowl.

Dry the prepared ribs with a paper towel, place in a dish for marination (and for further baking), salt, sprinkle with chopped onions and rub with mixture of seasoning with oil.

Pour half of the pomegranate sauce (or juice) and leave to marinate overnight, covered with cling film.

Light the outdoor grill, wait for the coals to become grey and for the heat to become even and grill the ribs on both sides for about 30 minutes until a brown crust forms. Small charring of the upper layer is possible due to ignition of dripping fat on coals, but be careful to avoid grill flare-ups.

Put the fried “sealed” meat back into the pan, pour over the remaining pomegranate sauce, wrap it with tinfoil, and leave on the barbeque net with low heat for 1-2 hours (depends on the thickness of the ribs and the amount of meat on them). From time to time add some new coals to maintain a constant temperature for stewing meat.

Meanwhile, on the free part of the grill, fry vegetables and mushrooms to decorate the dish when serving.

Put the prepared meat on a dish, overlay with roasted mushrooms and vegetables, sprinkle with a mixture of spring onions and pomegranate seeds and serve. Cut the ribs into portions directly on the table.

Bon Appetit!