Pomegranate-Glazed Christmas Ribs
Succulent, slow-cooked ribs glazed with a festive pomegranate reduction that caramelizes to sticky-sweet perfection. The bright, tangy flavor profile and jewel-toned appearance make these ribs an impressive yet approachable holiday centerpiece.
Ingredients
- 2 racks of pork baby back ribs about 4-5 pounds total
- 2 cups 100% pomegranate juice
- 1/2 cup brown sugar packed
- 1/4 cup balsamic vinegar
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon orange zest
- 1/2 cup pomegranate arils/seeds for garnish
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prepare the ribs by removing the membrane from the back of each rack. Using a paper towel to grip, peel it off in one piece to ensure tender ribs. Pat the ribs dry with paper towels.
- Preheat your oven to 300°F (150°C). While heating, combine 1 tablespoon olive oil, 2 cloves of minced garlic, 1 tablespoon rosemary, and black pepper in a small bowl. Rub this mixture all over both racks of ribs.
- Double-wrap each rack in aluminum foil, sealing tightly but leaving a small opening at one end. Pour 2 tablespoons of water into each package before sealing completely. This creates steam for tender meat.
- Place the wrapped ribs on a baking sheet and bake for 2 hours and 30 minutes, or until the meat begins to pull away from the bones and is tender when pierced with a fork.
- While the ribs cook, prepare the pomegranate glaze. In a saucepan, combine pomegranate juice, brown sugar, balsamic vinegar, soy sauce, tomato paste, remaining garlic, ginger, cinnamon, and cloves. Bring to a simmer over medium heat.
- Reduce the glaze by simmering for about 20-25 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. It should reduce by about half. Stir in the orange zest during the final 5 minutes.
- Increase oven temperature to 400°F (200°C) once the ribs have finished their initial cooking time. Carefully open the foil packages (watch for steam!) and drain off the accumulated juices.
- Brush the ribs generously with the pomegranate glaze on both sides, reserving about half the glaze for later. Leave the foil packages open.
- Return the ribs to the oven, uncovered, for 15 minutes. Apply another layer of glaze and continue cooking for 15 more minutes until the glaze caramelizes and becomes sticky.
- Rest the ribs for 10 minutes before cutting between the bones into individual ribs. Arrange on a serving platter, drizzle with remaining glaze, and garnish with fresh pomegranate seeds and chopped parsley.
Notes
- For extra tender ribs, you can cook them at an even lower temperature (275°F) for an additional 30 minutes.
- The pomegranate glaze can be made up to 3 days ahead and stored in the refrigerator – just warm it slightly before using.
- For a smokier flavor, add 1/2 teaspoon of smoked paprika to the glaze.
- If pomegranate juice is difficult to find, you can substitute cranberry juice (not cocktail) for a similar tangy-sweet profile.
- Look for ribs that have a good amount of meat and aren’t too fatty.
- The cooked ribs can be wrapped and refrigerated for up to 2 days before the final glazing and serving – perfect for holiday prep!