Rick Rodgers - cuisine americane

Grilled Pork Ribs with Pomegranate Sauce

Thumbnail image for pork pomegranate ribs.jpgI have written many recipes for spareribs in my time.  So, when I was asked my the National Pork Council to come up with some fresh ideas for the backyard staple, I knew what I wanted--a sticky, lick-your-fingers sauce with sweet and sour in perfect balance to complement tender, smoky meat.  Sounds about right to you?  Here's the recipe.  And start the grill. 


Mediterranean Baby Back Ribs with Pomegranate Sauce

Makes 4 servings

Pomegranate juice, now available in every supermarket, is the base for this sweet, tangy, and fruity barbecue sauce.  It is perfect for slathering onto baby back ribs, creating dish that crosses culinary borders with excellent results.

5 pounds baby back ribs, cut into 4-rib slabs

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

One 16-ounce bottle 100% pomegranate juice

2/3 cup ketchup

1 tablespoon molasses

1 tablespoon soy sauce

2 scallions, white and green parts, chopped

2 garlic cloves, minced

5 pounds baby back ribs, cut into 4-rib slabs


1.  Season ribs with salt and pepper.  Set aside while preparing grill. 

2.  Prepare outdoor grill for indirect medium-hot grilling.  For a gas grill, remove cooking grates.  Preheat the grill on High. Turn 1 burner off. Place disposable aluminum foil pan over off burner and add 2 cups water.  Replace grates.  Adjust heat to 350°F.  For a charcoal grill, place disposable aluminum foil pan on 1 side of charcoal grate; add 2 cups water.  Build fire on opposite side, and let burn until coals are coated with white ash.  Spread coals in grill opposite pan.  Let fire burn down for 15-20 minutes.  Add 2 cups water to pan.  Position cooking grate in grill.  

3.  Meanwhile, bring pomegranate juice to a boil a nonaluminum medium saucepan over high heat.  Boil until thickened and reduced to about 1/3 cup, about 15 minutes.  Stir in catsup, molasses, soy sauce, scallion, and garlic.  Bring to a simmer.  Cook, stirring often, until slightly thickened, about 5 minutes.  Let sauce cool.

4.  Lightly oil cooking grate.  Place ribs over foil pan and cover grill.  Cook, adding water to pan as needed, until browned, fork-tender, and meat pulls away from end of bone, about 1 1/2 hours.  (For charcoal grill, add 10 briquets to fire after 45 minutes to maintain heat.)  During last 20 minutes, occasionally brush both sides of ribs with sauce.  Let stand 5 minutes, cut into ribs, and serve hot. 

Serving Suggestions: Cucumber and tomato salad, grilled pita bread. 

Tags: bbq , pomegranate sauce , pork , pork spareribs

Categories: Pork


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