MEDITERRANEAN BACK RIBS WITH POMEGRANATE SAUCE
5 lbpork back ribs
1 Tbspkosher salt
1 tspblack pepper, freshly ground
1 - 16 ozpomegranate juice, 100%
1 Tbspsoy sauce
2scallions, white and green parts, chopped
2 clovegarlic, minced
How to Make MEDITERRANEAN BACK RIBS WITH POMEGRANATE SAUCE
- 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.
- 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.)
- 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.
- During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.