Mediterranean Back Ribs With Pomegranate Sauce
Ingredients
- 5 pounds Indiana Kitchen pork back ribs
- 1 tablespoon Kosher salt
- 1 teaspoon black pepper freshly ground
- 1 16oz 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
Servings: people
Instructions
- Season Indiana Kitchen ribs with salt and pepper
- For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center. For a gas grill: heat grill to medium and turn off burners directly below where Indiana Kitchen ribs will go.
- Lightly oil cooking grate. Place Indiana Kitchen ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until Indiana Kitchen 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, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
- During last 20 minutes of cooking Indiana Kitchen ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.
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