Mediterranean Back Ribs With Pomegranate Sauce Recipes

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MEDITERRANEAN BACK RIBS WITH POMEGRANATE SAUCE



MEDITERRANEAN BACK RIBS WITH POMEGRANATE SAUCE image

My husband cooked this for our Anniversary Party and everyone loved it and asked when will he be cooking this again, so they could come over, it was really good!!!

Provided by Teresa Howell @geoter1968

Categories     Pork

Number Of Ingredients 9

5 pound(s) pork back ribs
1 tablespoon(s) kosher salt
1 teaspoon(s) black pepper, freshly ground
1 - 16 ounce(s) pomegranate juice, 100%
2/3 cup(s) ketchup
1 tablespoon(s) molasses
1 tablespoon(s) soy sauce
2 - scallions, white and green parts, chopped
2 clove(s) garlic, minced

Steps:

  • 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 until 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.

POMEGRANATE MOLASSES BARBECUE SAUCE



Pomegranate Molasses Barbecue Sauce image

Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - "The sweet-tart tang of barbecue sauce seemed the perfect vehicle for fruity, very sweet, very tart pomegranate molasses. Mixed with ketchup, fresh thyme, onion, sugar, and vinegar, the pomegranate molasses doesn't get lost in the mix, nor does it overpower. It adds this detectable, but unplaceable, sweet bite in the background of this tangier than tangy barbecue sauce, negotiating the tight-rope balance between sweet and tart that every barbecue sauce must walk. I smothered it onto spareribs, but I also dipped rotisserie chicken in it, and I know this sauce would go perfectly with barbecued pork ribs, chicken, salmon, or Portobello mushrooms."

Provided by DrGaellon

Categories     < 60 Mins

Time 35m

Yield 2 3/4 cups, 11 serving(s)

Number Of Ingredients 13

1 garlic clove
1/2 sweet onion
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 (15 ounce) container ketchup
1 cup pomegranate molasses
1/3 cup sugar
2 tablespoons white wine vinegar
2 tablespoons dry mustard
2 teaspoons cumin
1 teaspoon paprika
salt
ground black pepper

Steps:

  • Drop garlic into food processor; run processor until garlic is finely chopped. Add onion, and run processor until onion is finely chopped.
  • In a medium saucepan, heat olive oil over medium heat until shimmering. Add garlic and onion mush, salt, pepper and thyme. Sweat over medium-low heat 5 minutes.
  • Add remaining ingredients, stir well and simmer 25 minutes. Adjust salt and pepper to taste.

Nutrition Facts : Calories 97.4, Fat 3.3, SaturatedFat 0.4, Sodium 435.1, Carbohydrate 17.5, Fiber 0.7, Sugar 15.3, Protein 1.4

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