MEDITERRANEAN BACK RIBS WITH POMEGRANATE SAUCE
By
Teresa Howell
@geoter1968
1
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!!!
Ingredients
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5 lbpork back ribs
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1 Tbspkosher salt
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1 tspblack pepper, freshly ground
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1 - 16 ozpomegranate juice, 100%
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2/3 cketchup
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1 Tbspmolasses
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1 Tbspsoy sauce
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2scallions, white and green parts, chopped
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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.
