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Mediterranean Back Ribs with Pomegranate Sauce

Source: National Pork Board
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These ribs are sweet, saucy, and perfect for grilling all season long.
5 pounds back ribs
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
One 16-ounce bottle 100% pomegranate juice*
2/3 cup ketchup
1 tablespoon molasses
1 tablespoon soy sauce
2 scallions, white and green parts, chopped
2 garlic cloves, minced
*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.
Mediterranean Back Ribs with Pomegranate Sauce Recipe at
Season ribs with salt and pepper.

For a charcoal grill, prepare an indirect medium-hot fire with a drip pan in the center. For a gas grill, heat grill to medium and turn off burners directly below where the ribs will go. Lightly oil cooking grate. Place ribs over indirect heat (over drip pan or unlit 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, scallion 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 the meat pulls away from the bone.

Serving Suggestions: Cucumber and tomato salad, grilled pita bread.

Recipe reprinted by permission of National Pork Board. All rights reserved.
Date Added: 05/02/2011
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