If you like sweet barbecue sauce, then you have to try this fun Baby Back Rib recipe from the Pork Council! The ribs are simply seasoned with salt and pepper and then a freshly made pomegranate sauce is applied at the end of the cooking time to add a sweet note to the meat. Enjoy these outside on a beautiful summer day with fresh fruit and grilled sweet corn! Thanks again to the Pork Council for sharing this different take on Baby Back Ribs. Do you have a favorite “unusual” Baby Back Rib recipe? Let us know in the comments below!
- 2 slab(s) LGCM Baby Back Ribs
- Dijon Mustard
- 16 oz Pomegranate Juice (bottle)
- 2 Scallions (chopped)
- 2 clove(s) Garlic (minced)
- .66 cup(s) Ketchup
- 1 Tbsp Molasses
- 1 Tbsp Soy Sauce
Rub the ribs all over with a thin layer of Dijon mustard and then moderately season with salt and freshly ground black pepper.
Heat your smoker or grill to 225ºF and set up for indirect cooking. Add a drip pan filled with water to help keep the ribs moist during cooking and add a fruit wood for smoking, if desired. Put the seasoned ribs on the smoker or grill and cook for approximately four hours.
While the ribs are cooking, pour the pomegranate juice into a medium saucepan and bring the juice to a boil. Gently boil until reduced to about 1/2 cup of volume, about 10 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Reduce heat to a simmer and cook until slightly thickened, about 5 minutes.
After 3 hours of cooking, baste the ribs with the sauce. The ribs are done when the meat easily pulls away from the bone, a temperature of about 190ºF.
Serve with fresh fruits, orzo and more sauce for dipping. Enjoy!