Pomegranate-Glazed Christmas Ribs

Difficulty: Easy
Servings: 8 to 10
Nutritional Details (Per Serving): Calories 198, Total Fat 3 g, Saturated Fat 1 g, Carbohydrates 40 g, Dietary Fiber 1 g, Sugar 37 g, Protein 4 g, Cholesterol 12 mg, Sodium 253 mg
Total time: 4 hr 45 min (including marinating and resting)
Active time: 40 min

Transform your holiday table with these irresistible Pomegranate-Glazed Christmas Ribsa vibrant twist on tradition that ditches the ham for fall-off-the-bone tender ribs bursting with flavor. Imagine succulent baby back ribs coated in rich pomegranate molasses and a smoky spice blend, slow-roasted in tangy pomegranate juice with a jalapeo kick for heat. Pan drippings turn into a luscious, sweet-spicy BBQ sauce, finished with jewel-like pomegranate seeds for crunchy pop. Your guests will raveeasy enough for home cooks, festive enough to steal the show!

Ingredients

1 cup packed dark brown sugar
2 tablespoons chili powder
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2 racks baby back ribs (approximately 2 pounds total)
1 cup pomegranate molasses
1 cup pomegranate juice
2 tablespoons balsamic vinegar
1 jalapeo, thinly sliced
1 cup ketchup
2 tablespoons Worcestershire sauce
cup fresh pomegranate seeds

Instructions

Mix dark brown sugar, chili powder, allspice, cayenne, smoked paprika, 1 tablespoon salt, and a generous amount of black pepper in a medium bowl.
Coat the baby back ribs thoroughly with cup pomegranate molasses. Sprinkle the prepared spice mix evenly over both sides of the ribs, pressing it down gently. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
Heat the oven to 250F (120C).
Combine pomegranate juice, balsamic vinegar, and jalapeo slices in a roasting pan. Lay the ribs on top and cover the pan tightly with foil. Roast until the ribs are tender, juicy, and the meat pulls away from the bone effortlessly with a fork, about 1 to 2 hours.
Transfer the ribs to a baking sheet and let them rest for roughly 30 minutes. Move an oven rack to the upper third position and turn the oven setting to broil.
Place the roasting pan on the stovetop over medium-high heat. Stir in ketchup, Worcestershire sauce, and the remaining cup pomegranate molasses. Whisk ingredients together and simmer until the sauce thickens to a syrupy consistency, around 15 to 20 minutes.
Generously brush the ribs with cup of the BBQ sauce. Broil on the top oven rack, turning the baking sheet halfway if needed, until well caramelized, about 3 to 5 minutes.
Cut the ribs into portions and arrange on a serving platter. Decorate with fresh pomegranate seeds and serve the rest of the barbecue sauce alongside.