As a child, I remember coming home from school and having my mom cut me a big slice of pomegranate. Then, I would sit at the kitchen table and pick the seeds out one by one until it was just a hollow shell (I loved the indentations the seeds left in the skin!). Little did I know I was eating one of the world's largest antioxidant powerhouses (it contains more antioxidants than orange juice, red wine and even green tea)!
When the awesome people over at POM Wonderful offered to send me some of their 100% pomegranate juice to try out in recipes, I jumped at the chance. I'm always looking for new recipes and especially ones that can be made with such good-for-you ingredients!
I don't go near the grill, that's my husband's territory (he's actually the one who made this recipe for our family last weekend). However, this recipe can be made with a broiler rather than a grill if you prefer.
source: POM Wonderful
prep time: 10 minutes
cook time: 70 minutes
total time: 80 minutes
Sauce (enough for a couple racks, will refrigerate for two weeks):
1 cup POM 100% pomegranate juice
3 oz tomato paste (half a small can)
1½ Tablespoons molasses
1/2 cherry, chipotle or jalapeno pepper, minced (optional — for heat)
2 cloves garlic, minced
1/2 Tablespoon dry mustard
1/2 Tablespoon cumin powder
2 Tablespoons honey
1 lemon, juiced
1 rack pork baby back ribs
1/2 Tablespoon kosher salt (or 1 teaspoon table salt)
1/2 Tablespoon paprika
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1 teaspoon black pepper, ground coarsely
1. Prepare grill for direct high heat. Preheat oven to 275 degrees.
2. Prepare Pomegranate Barbecue Sauce:
In a large saucepan, combine POM 100% pomegranate juice, tomato paste, molasses, garlic and hot pepper. Add dry mustard, cumin, and honey. Mix together. Whisk and simmer until thickened. Reduce sauce by about half. Remove from heat, mix in juice of 1 lemon. Multi-task! Move on to steps 3 & 4 while whisking. :) Set aside.
3. Prepare dry rub for the ribs: In a small bowl, combine kosher salt, paprika, onion powder, garlic powder and black pepper. Pat liberally onto each side of the ribs.
4. On a hot grill, brown both sides of the ribs about 5 minutes on each side over direct high heat. Alternative: place under broiler, turning to brown both sides (make sure you allow heat to reduce to 275 degrees before baking).
5. Place ribs on a jelly roll pan and cover with foil. Place in preheated oven and bake 30 minutes.
6. Brush ribs with barbecue sauce (to avoid cross-contamination, make sure you don't "double dip" your brush - the sauce will be used as a garnish later). Cover with foil and bake 30 more minutes.
7. Serve in half racks or as individual ribs with additional pomegranate barbecue sauce to drizzle on the ribs.