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.

Recipe Ingredients:

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

Cooking Directions:

1. Season ribs with salt and pepper.
2. For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.
3. For a gas grill: heat grill to medium and turn off burners directly below where ribs will go.
4. 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.)
5. 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.
6. 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.