Pomegranate-cherry glazed baby back ribs

Pomegranate-cherry glazed baby back ribs

Based on 11 ratings
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"My grandparents always hosted Christmas dinner at their house when I was growing up and even though we lived in Minnesota, where there's typically plenty of snow on the ground and zero degree (F) weather, my grandpa would still grill ribs every year. I remember wrapping myself in my heaviest winter jacket, determined to stand outside with him by the grill, only to last for a few short minutes before running back to shelter and warmth inside. The recipe they used was quite standard (albeit delicious and smoked over cherry wood!) so to make my own version of festive Christmas-worthy ribs, I decided to glaze them in a sticky pomegranate-cherry glaze and freshen them up for serving with pomegranate seeds, plenty of fresh lime wedges, and lots of herbs."
Difficulty
Easy 👌
Preparation
25 min
Baking
55 min
Resting
0 min

Ingredients

2Servings
MetricImperial
kg
pork ribs
66⅔ ml
pomegranate juice
66⅔ g
sour cherry jam
1⅓ tbsp
apple cider vinegar
1 tbsp
raw sugar
tbsp
garlic powder
tbsp
onion powder
tsp
ground coriander
tsp
sweet paprika powder
½ tsp
ground cloves
tsp
cayenne pepper
salt
pepper
lime (for serving)
pomegranate seed (for serving)
cilantro (for serving)
parsley (for serving)

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Utensils

oven, 2 baking sheets, 1 large ovenproof pot with lid, 1 saucepan (small), whisk, cooking spoon, tongs, pastry brush, cutting board, knife

Nutrition per serving

Cal1391
Fat107 g
Protein73 g
Carb39 g
  • Step 1/5

    Preheat oven to 150°C/300°F. Place ribs on a baking sheet and remove the thin membrane on the bone side of the ribs. Season all over with salt and pepper. Transfer to a baking dish with a lid. Cover and bake for approx. 45 min.
    • kg pork ribs
    • salt
    • pepper
    • oven
    • 1 baking sheet
    • 1 large ovenproof pot with lid

    Preheat oven to 150°C/300°F. Place ribs on a baking sheet and remove the thin membrane on the bone side of the ribs. Season all over with salt and pepper. Transfer to a baking dish with a lid. Cover and bake for approx. 45 min.

  • Step 2/5

    Set a small saucepan over medium heat and add pomegranate juice, sour cherry jam, apple cider vinegar, raw sugar, garlic powder, onion powder, ground coriander, sweet paprika powder, ground cloves, and cayenne pepper.
    • 66⅔ ml pomegranate juice
    • 66⅔ g sour cherry jam
    • 1⅓ tbsp apple cider vinegar
    • 1 tbsp raw sugar
    • tbsp garlic powder
    • tbsp onion powder
    • tsp ground coriander
    • tsp sweet paprika powder
    • ½ tsp ground cloves
    • tsp cayenne pepper
    • 1 saucepan (small)
    • whisk
    • cooking spoon

    Set a small saucepan over medium heat and add pomegranate juice, sour cherry jam, apple cider vinegar, raw sugar, garlic powder, onion powder, ground coriander, sweet paprika powder, ground cloves, and cayenne pepper.

  • Step 3/5

    Bring cherry-pomegranate mixture to a simmer over medium heat, swirling often, until thickened and reduced by about half. Keep warm on low heat.

    Bring cherry-pomegranate mixture to a simmer over medium heat, swirling often, until thickened and reduced by about half. Keep warm on low heat.

  • Step 4/5

    After the ribs have cooked for 45 min., increase the heat to 200°C/390°F. Remove baking dish from the oven and transfer ribs to a baking sheet. Brush with a generous amount of cherry-pomegranate glaze and return them to the oven. Bake for further 5 min., then flip, brush with glaze, and bake again. Repeat two more times.
    • 1 baking sheet
    • tongs
    • pastry brush

    After the ribs have cooked for 45 min., increase the heat to 200°C/390°F. Remove baking dish from the oven and transfer ribs to a baking sheet. Brush with a generous amount of cherry-pomegranate glaze and return them to the oven. Bake for further 5 min., then flip, brush with glaze, and bake again. Repeat two more times.

  • Step 5/5

    Slice ribs into portions and serve with pomegranate seeds, lime wedges, plenty of cilantro and parsley, and any remaining cherry-pomegranate glaze. Enjoy!
    • lime (for serving)
    • pomegranate seed (for serving)
    • cilantro (for serving)
    • parsley (for serving)
    • cutting board
    • knife

    Slice ribs into portions and serve with pomegranate seeds, lime wedges, plenty of cilantro and parsley, and any remaining cherry-pomegranate glaze. Enjoy!

  • Enjoy your meal!

    Pomegranate-cherry glazed baby back ribs

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