Sweet and Sour Pomegranate Lacquered Ribs

Pomegranate Ribs TasteFood
It’s the end of April and the start to the weekend, so now is a great time to dust off your grill – and here is a recipe to get started. I make these lacquered ribs with a glaze which includes pomegranate molasses, a rich reduction of pomegranate juice and sugar. It’s slightly sweet, slightly tart, with a slick consistency that’s great in marinades, dressings, and sauces. Pomegranate molasses is a staple in Middle Eastern cuisine, but it’s readily available here in the U.S. You’ll likely find it in specialty stores or the international section of your supermarket.
So go on and get grilling!

Sweet and Sour Pomegranate Lacquered Ribs
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup organic ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 to 2 tablespoons Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes (or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.)
2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 10 to 15 minutes.
3. Prepare the grill for indirect cooking over low heat (about 275° on a gas grill).
4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and lightly basting with the sauce every hour or so.
5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes.
6. Serve with the remaining sauce for dipping.

6 responses to “Sweet and Sour Pomegranate Lacquered Ribs

  1. Just made my first ribs of the year last week, and wish I had your recipe because just reading ‘pomegranate lacquered” made my heart miss a beat…

    your photo is beautiful too… I find ribs almost impossible to take a nice photo, which is sad, they are so delicious, but to blog about them… tough job! (not tough for you, obviously!)

    Have a great weekend!

  2. I adore pomegranate molasses and never thought of adding them to ribs! bravo. I will try it.. c

  3. Now that I can wield a knife after my hand surgeries, all I can think of is a recipe like yours!

  4. I’ve been doing dry rubs recently, but this seems like an absolutely amazing change of pace. Pomegranate molasses sounds like such a hit!

  5. I love how you’ve used a ubiquitous middle eastern condiment to infuse some exciting flavor into some american soul-food. Talk about finger lickin’ good!

  6. Pingback: Sweet and Sour Pomegranate Lacquered Ribs — TasteFood – A working blog in progress….yes ..Enjoy!