Sticky ribs are a fun, finger-licking barbecue treat. Baby back ribs are smaller and leaner than meaty, fattier spareribs and make for a more tender and slightly less messy bite. In this recipe, baby back ribs get a double infusion of flavor, with an initial coating of dried spices, followed by a glaze of puckery barbecue sauce. The rub complements the sauce, doubling down on the sweet, salty, spicy flavors while helping to tenderize the meat. The ribs are then basted and finished with a cheek-sucking pomegranate sauce, which lacquers the meat during the final minutes of cooking.
Pomegranate molasses is the key ingredient in the barbecue sauce. It’s a staple of Middle Eastern, North African and Mediterranean cuisine and consists of pomegranate juice, sugar and lemon, which are reduced to a thick and glossy syrup. The flavor is distinctly fruity, winey and sour at once, without being cloyingly sweet. Pomegranate molasses can be found in well-stocked supermarkets or specialty stores.
Ideally, coat the meat with the rub at least one hour or up to 24 hours before grilling.
Pomegranate Glazed Ribs
Serves 4 to 6
INGREDIENTS
Rub:
2 tablespoons kosher salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 teaspoons freshly ground black pepper
2 racks baby back pork ribs
Sauce:
1/2 cup pomegranate molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Sriracha
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon sweet paprika
1/4 teaspoon freshly ground black pepper
DIRECTIONS
Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours. (If refrigerating the ribs, remove them from the fridge 30 minutes before grilling.)
Combine the sauce ingredients in a small saucepan. Bring to a simmer, then continue to simmer over medium-low heat for 4 to 5 minutes to meld the flavors.
Prepare a grill for indirect cooking over low heat (about 275 degrees on a gas grill) or heat the oven to 275 degrees.
If using a grill, grill the ribs over indirect low heat until the meat is tender, 2½ to 3 hours, turning once or twice. During the last 30 minutes or so of cooking, baste with some of the sauce. When the ribs are tender, increase the grill heat to medium-high. Grill the ribs over direct heat until slightly charred and crisp, 6 to 8 minutes. (Keep an eye on the ribs to prevent burning.)
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If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of the oven until tender, 2½ to 3 hours. During the last 30 minutes or so of cooking, baste with some of the sauce. When the ribs are tender, increase the oven heat to 450 degrees and cook until the ribs begin to crisp, about 8 minutes. (Keep an eye on the ribs to prevent burning).
Let the ribs rest for 5 minutes. Cut into individual pieces and serve with the remaining sauce for dipping.
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer.
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