The secret is in the sauce with these sticky, finger-licking baby back ribs.
It’s Memorial Day weekend, and if you haven’t had a chance to escape to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries! You can also make these ribs in your oven.
Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar, and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores. You can also make your own by combining one quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar, and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools) and then store in a glass jar in the refrigerator for up to 3 months.
Sweet and Sour Pomegranate Lacquered Ribs
Active Time: 25 minutes
Total Time: about 3 1/2 hours, plus marinating time
Serves 4 to 6
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cayenne
2 racks baby back pork ribs
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon 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
- 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.
- Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 12 to 15 minutes.
- Prepare the grill for indirect cooking over low heat, about 275° on a gas grill. (Or heat your oven to 275°F.)
- Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)
- 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. (Or increase the oven heat to 450°F and cook until beginning to crisp, turning as needed.)
- Serve with the remaining sauce for dipping.
Posted by Lynda Balslev
Memorial Day weekend is a week away, but why wait to grill? Any weekend (or any night, for that matter) is a good excuse to fire up the Weber. I made these skewers to feed a crowd, but the following recipe will generously feed a table of four. A Middle Eastern inspired pomegranate marinade infused with aromatic spices tenderizes and flavors the chicken, which is best left to marinate overnight. If you don’t have time for that, then 4 hours will do.
Grilled Pomegranate Chicken and Vegetable Skewers
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon sriracha
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breasts
Bamboo skewers, pre-soaked for 30 minutes
1 large red onion, cut into 1-inch chunks
2 red or orange bell peppers, stemmed and seeded, cut into 1-inch chunks
Fresh mint and parsley leaves for garnish
1. Whisk the marinade ingredients in a small bowl. Set aside 1/4 cup for basting.
2. Cut the chicken into 1-inch chunks. Place in a large bowl. Add the marinade and stir to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Prepare the grill for direct cooking over medium heat. Thread the chicken on skewers alternating with onion pieces and peppers.
4. Grill over direct medium heat until nicely charred and chicken is thoroughly cooked through, turning as needed, 8 to 10 minutes, basting halfway through the cooking process with reserved sauce.
5. To serve, pile the skewers on a serving platter. Drizzle with olive oil. Season with extra salt and pepper if desired. Garnish with fresh mint and parsley leaves.
~ Dry Spice Rubbed and Grilled Pork Ribs ~
Call me a fair weather fan (or a championship series fan) when it comes to football. I don’t pay much attention during the season, but once it gets down to the final stretch I am right there on the couch with all of you potatoes. As this season would have it, I was nearly in a connundrum, since I am a die-hard New Englander residing in San Francisco. Who would I root for? That question will remain unanswered (sigh) since the Ravens removed any potential conflict of interest. Now I am a resolute 49ers fan, which is a good thing, since that means I am now welcome in my friends’ homes to watch the game. And for the big occasion I suggest this finger-licking-spicy-good rib recipe for your Superbowl Party.
Dry Spice Rubbed Baby Back Pork Ribs
The key to making these ribs is in the method. Begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as the ribs cook long and slow in a low-heat oven. You can start the ribs early in the afternoon; pop them into the oven and forget about them for 3 hours. Thirty minutes before serving, remove and transfer to the grill to cook just long enough get all caramelized and crispy.
For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)
3 racks baby back pork ribs
Preheat oven to 200° F. Combine all of the rub ingredients together in a bowl and mix well.
Pat ribs dry with a paper towel. Arrange in one layer on 2 rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours.
Prepare grill for indirect medium heat. Grill ribs on a rack over indirect heat, turning, until the meat darkens and crisps, 10 to 12 minutes.
These ribs are good as is, with the crispy exterior and succulent meat. If you like your ribs more wet, baste with your favorite sauce just before removing from grill and serve with additional sauce on the side.
~ Grilled Chicken Skewers with Sriracha Lime Marinade ~
I would like to share my favorite no-fail marinade that will carry you through the summer grill season. It’s downright addictive with a blend of spicy Sriracha, tangy lime and thick Dijon mustard. I made this last week for a mess of shrimp we grilled up for our Solstice party, and they disappeared before you could say “Sriracha Shrimp.” It left me craving more, so I made another batch the next day and used it to flavor these chicken skewers and another round of shrimp for an easy outdoor dinner party. What I love about this marinade is that it tastes great on everything it coats. Try it on skirt or flank steak, firm fleshed fish, portobello mushrooms and provencal vegetables. Just like a best friend, it won’t let you down. Continue Reading Grilled Sriracha Marinated Chicken Skewers
Last weekend we celebrated the summer solstice with our annual BBQ and bonfire at the beach. This is a Nordic tradition we happily packed up with us from Denmark, where the longest day of the year is celebrated in true viking-style with feasting, fire, libations, and an effigy which is burned to ward off evil spirits. Since the sun sets over the sea at 9 pm in California and not at midnight during the Scandinavian midnight sun, we enjoy an abbreviated version, Pacific-style, before the park rangers shepherd us off the beaches – or the residents call the police. This year was spectacular, with warm weather, tame winds and a hopping crowd of 50 wannabe vikings. As hosts, we took responsibility for the Danish beer, grillables and fire setting, while everyone else brought side dishes desserts, beach chairs, lots of kids and wine. It truly takes a village! On the menu were these sticky spiced ribs – inspired by a delectable recipe from my friend Karen who brought them along last year. (She is on tour in Italy right now with her band which is another story in itself.) Continue Reading Grilled BBQ Baby Back Ribs