Mediterranean Back Ribs with Pomegranate Sauce
Succulent grilled pork back ribs basted with a finger-licking good pomegranate barbecue sauce. Serve with a marinated cucumber and tomato salad and grilled pita bread.
5 pounds pork back ribs
1 tablespoon kosher salt
1 teaspoon black pepper, freshly ground
1 (16-ounce) bottle 100% pomegranate juice*
2/3 cup ketchup
1 tablespoon molasses
1 tablespoon soy sauce
2 green onions, white and green parts, chopped
2 cloves garlic, minced
- Season ribs with salt and pepper.
- For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.
- For a gas grill: heat grill to medium and turn off burners directly below where ribs will go.
- Lightly oil cooking grate. Place ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325°F/160°C to 350°F/175°C.)
- Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, green onions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
- During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.
Makes 6 (4-rib slab) servings.
*For an alternative to the pomegranate sauce, try a currant barbecue sauce by substituting the reduced pomegranate juice with 1/3 cup red currant jelly and 1 tablespoon cider vinegar.
Nutritional Information Per Serving (1/6 of recipe): Calories: 740 calories; Protein: 39 grams; Fat: 55 grams; Sodium: 1660 milligrams; Cholesterol: 190 milligrams; Saturated Fat: 20 grams; Carbohydrates: 21 grams; Fiber: 0 grams.
Recipe and photograph provided courtesy of National Pork Board.