*Recipe courtesy of National Pork Board
Yield: 6 servings
Prep Time: 10 Minutes
Cook Time: 2 Hour
Total Time: 2 Hour15 Minutes
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.
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 )
Serve with cucumber and tomato salad and grilled pita bread.
*For an alternative to the pomegranate sauce, try a Currant BBQ Sauce by substituting the reduced pomegranate juice with 1/3 cup red currant jelly and 1 tablespoon cider vinegar.
- See more at: http://www.porkbeinspired.com/RecipeDetail/2468/Mediterranean_Back_Ribs_with_Pomegranate_Sauce.aspx#sthash.0019qWPR.dpuf
- Serving Size: 4 rib slab per serving
- 740 calories
- 55 g fat
- 20 g saturated fat
- 39 g protein
- 190 mg cholesterol
- 1660 mg sodium
- 21 g carbohydrate