Mediterranean Back Ribs with Pomegranate Sauce
- TOTAL PREP TIME130 minutes
- DEGREE OF DIFFICULTYEasy
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- 5 pounds pork back ribs
- 1 tablespoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 16-oz bottle pomegranate juice 100% *
- 2/3 cup ketchup
- 1 tablespoon molasses
- 1 tablespoon soy sauce
- 2 scallions 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 325-350 degrees F.)
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, scallions 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.
Yield: 6 servings, (4-rib slab per serving )
I started in the pig business through the FFA program in 1968. My brother was in high school and I was a seventh-grader when we purchased our first pigs. After graduating high school, I returned home and took over the small farm my family owned.
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