Pomegranate-cherry glazed baby back ribs

Name: Pomegranate-cherry glazed baby back ribs
Prep time: 25 min
Cook time: 55 min
Total time: 25 min
Yield: 6
Cuisine: International
Ingredients: 4.5 lbs pork ribs; 7 oz pomegranate juice; 7 oz sour cherry jam; 4 tbsp apple cider vinegar; 3 tbsp raw sugar; 2 tbsp garlic powder; 2 tbsp onion powder; 2 tsp ground coriander; 2 tsp sweet paprika powder; 1.5 tsp ground cloves; 1 tsp cayenne pepper; salt; pepper; lime (for serving); pomegranate seed (for serving); cilantro (for serving); parsley (for serving)

Based on 11 ratings

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Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"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

⅔ kg

pork ribs

66⅔ ml

pomegranate juice

66⅔ g

sour cherry jam

1⅓ tbsp

apple cider vinegar

1 tbsp

raw sugar

⅔ tbsp

garlic powder

⅔ tbsp

onion powder

⅔ tsp

ground coriander

⅔ tsp

sweet paprika powder

½ tsp

ground cloves

⅓ tsp

cayenne pepper

salt

pepper

lime (for serving)

pomegranate seed (for serving)

cilantro (for serving)

parsley (for serving)

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
- ⅔ 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
- 66⅔ ml pomegranate juice
- 66⅔ g sour cherry jam
- 1⅓ tbsp apple cider vinegar
- 1 tbsp raw sugar
- ⅔ tbsp garlic powder
- ⅔ tbsp onion powder
- ⅔ tsp ground coriander
- ⅔ tsp sweet paprika powder
- ½ tsp ground cloves
- ⅓ 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.
Step 4/5
- 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
- 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!