Honey-Pomegranate Glazed Ribs

Honey-Pomegranate Glazed Ribs

While I prefer cooking ribs on the grill, you can cook them indoors with good results, too. It was a stormy evening so grilling was not to be. I like my ribs to be fall off the bone tender, but still have a crispy glaze. I decided to use a combination of moist and dry heat to get the result I wanted. I finished them off with a sauce made from pomegranate molasses and honey. They were really good. Here is what I did.

Honey-Pomegranate Glazed Ribs

1 slab ribs, cut into 3-4 rib portions

salt and pepper

1 c. apple cider vinegar

2 T. soy sauce

1 T. hot sauce

1 t. garlic powder

1 t. smoked paprika

Glaze:

3/4 c. pomegranate molasses*

1/2 c. honey- or more to taste

1 T. hot sauce, or more to taste

Place rib portions in a large pan and season with salt and pepper. Pour over the vinegar, soy sauce, hot sauce, garlic powder and smoked paprika. Cover and chill for a couple of hours. You could even do this the night before. Preheat oven to 425 degrees. Place rack in large baking dish. Pour 2 cups of water into the bottom of the pan. Place rib portions on the rack. Pour over the marinade. Season with salt and pepper then place in the oven and bake for 1 hour. Turn heat down to 400 degrees.  Remove ribs from oven. Place ribs in a fresh baking pan. Combine glaze ingredients and brush all over the ribs. Return to oven and bake 20-30 minutes longer, or until glaze has gotten sticky and browned a little.

*Pomegranate molasses is available in some specialty stores, or you can make your own by boiling down pomegranate juice until it gets thickened.