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
- 1 16-ounce bottle 100 percent pomegranate juice (see Tip)
- 2/3 cup ketchup
- 1 tablespoon molasses
- 1 tablespoon soy sauce
- 2 scallions, white and green parts, chopped
- 2 garlic cloves, minced
Season the 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 the ribs over indirect heat (over drip pan or unlit burner). Close the grill hood and cook until ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to the fire, if necessary, to maintain grill temperature of about 325 to 350 degrees F.)
Meanwhile, bring the pomegranate juice to a boil in a medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in the ketchup, molasses, soy sauce, scallion and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
During the last 20 minutes of cooking the ribs, baste the ribs with sauce. The ribs are done when the meat pulls away from the bone.
Tip: For an alternative to the pomegranate sauce, try a currant barbecue sauce by substituting the reduced pomegranate juice with 1/3 cup red currant jelly and 1 tablespoon cider vinegar. <br><br>Serving Suggestions: Cucumber and tomato salad, grilled pita bread.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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