Mediterranean Back Ribs with Pomegranate Sauce
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
1 tablespoon kosher salt
1 teaspoon black pepper, freshly ground
1 16-oz 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
Calories: 740 calories
Protein: 39 grams
Fat: 55 grams
Sodium: 1660 milligrams
Cholesterol: 190 milligrams
Saturated Fat: 20 grams
Carbohydrates: 21 grams
Fiber: 0 grams
Season 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 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, scallions 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 meat pulls away from the bone.
Yield: 6 servings, (4-rib slab per serving )