Mediterranean Baby Back Ribs with Pomegranate Sauce

Mediterranean Baby Back Ribs with Pomegranate Sauce

Empty StarEmpty StarEmpty StarEmpty StarEmpty Star
If you like sweet barbecue sauce, then you have to try this fun Baby Back Rib recipe from the Pork Council! The ribs are simply seasoned with salt and pepper and then a freshly made pomegranate sauce is applied at…

If you like sweet barbecue sauce, then you have to try this fun Baby Back Rib recipe from the Pork Council! The ribs are simply seasoned with salt and pepper and then a freshly made pomegranate sauce is applied at the end of the cooking time to add a sweet note to the meat. Enjoy these outside on a beautiful summer day with fresh fruit and grilled sweet corn! Thanks again to the Pork Council for sharing this different take on Baby Back Ribs. Do you have a favorite “unusual” Baby Back Rib recipe? Let us know in the comments below!

Ingredients

Prep Time

15 min

Total Time

4.5 hrs

Yield

Feeds 4-6 adults
  • 2 slab(s) LGCM Baby Back Ribs
  • Dijon Mustard
  • Salt
  • Pepper
  • 16 oz Pomegranate Juice ( bottle)
  • 2 Scallions ( chopped)
  • 2 clove(s) Garlic ( minced)
  • .66 cup(s) Ketchup
  • 1 Tbsp Molasses
  • 1 Tbsp Soy Sauce

Directions

  • 1

    Rub the ribs all over with a thin layer of Dijon mustard and then moderately season with salt and freshly ground black pepper.

  • 2

    Heat your smoker or grill to 225ºF and set up for indirect cooking. Add a drip pan filled with water to help keep the ribs moist during cooking and add a fruit wood for smoking, if desired. Put the seasoned ribs on the smoker or grill and cook for approximately four hours.

  • 3

    While the ribs are cooking, pour the pomegranate juice into a medium saucepan and bring the juice to a boil. Gently boil until reduced to about 1/2 cup of volume, about 10 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Reduce heat to a simmer and cook until slightly thickened, about 5 minutes.

  • 4

    After 3 hours of cooking, baste the ribs with the sauce. The ribs are done when the meat easily pulls away from the bone, a temperature of about 190ºF.

  • 5

    Serve with fresh fruits, orzo and more sauce for dipping. Enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Grenache

Grenache

Grenache (or Garnacha) is grown around the Mediterranean and makes light bodied red wines that have plenty of red fruit along with spice notes. These are easy drinking, affordable wines.


Top Regions:

  • Spain
  • Rhone, France

Pairs great with:

  • Great with roasted chicken and rich fish dishes
 

Lagers

Lagers

The style of beer that made Milwaukee famous, most lagers are golden, clean and crisp.


Pairs great with:

  • Perfect with brats and burgers!

Reviews

Have you made this recipe? Log in and share your thoughts! Not a member? Sign in with Facebook, Twitter, or Google!
Please log in to submit reviews. Not a member? Sign in with Facebook, Twitter, or Google!