MEDITERRANEAN BACK RIBS WITH POMEGRANATE SAUCE

Teresa Howell

By
@geoter1968

My husband cooked this for our Anniversary Party and everyone loved it and asked when will he be cooking this again, so they could come over, it was really good!!!


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Comments:

Serves:

6

Prep:

10 Min

Cook:

2 Hr

Ingredients

5 lb
pork back ribs
1 Tbsp
kosher salt
1 tsp
black pepper, freshly ground
1 - 16 oz
pomegranate juice, 100%
2/3 c
ketchup
1 Tbsp
molasses
1 Tbsp
soy sauce
2
scallions, white and green parts, chopped
2 clove
garlic, minced

Directions Step-By-Step

1
Season ribs with salt and pepper.

For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.
For a gas grill: heat grill to medium and turn off burners directly below where ribs will go.
2
Lightly oil cooking grate. Place ribs over indirect heat (over drip pan or until burner). Close grill hood and cook until ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
3
Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
4
During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.

About this Recipe

Course/Dish: Pork, Ribs