Description
These Pomegranate Balsamic Glazed Ribs offer a deliciously tender and flavorful twist on classic pork spare ribs. Marinated in a tangy blend of pomegranate juice, Worcestershire sauce, and spices, then slow baked and finished with a sweet balsamic glaze, this recipe delivers a perfect balance of savory and sweet notes. Ideal for a memorable dinner, these ribs are garnished with pomegranate arils for a burst of freshness and color.
Ingredients
Scale
Ribs and Seasoning
- 2 1/2 – 3 pounds St. Louis style pork spare ribs, sliced apart
- 2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried parsley
Marinade
- 1/4 cup Worcestershire sauce
- 1/4 cup pomegranate juice
- 2 tablespoons brown sugar
Finishing and Garnish
- Balsamic glaze, for drizzling
- Pomegranate arils, for garnish (optional)
Instructions
- Season the ribs: Using a large bowl, sprinkle kosher salt, ground white pepper, garlic powder, onion powder, smoked paprika, and dried parsley onto the pork spare ribs. Use your hands to thoroughly rub the spices into the meat, ensuring even coverage.
- Marinate the ribs: In the same bowl with the seasoned ribs, pour in Worcestershire sauce, pomegranate juice, and sprinkle the brown sugar over the ribs. Massage all the ingredients into the meat with your hands. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight for maximum flavor infusion.
- Bake the ribs: Preheat the oven to 350°F. Line a large baking sheet with aluminum foil and pour about 1/2 cup of water onto the foil to add moisture during baking. Place a wire rack on top of the baking sheet to allow airflow. Arrange the marinated ribs on the wire rack in a single layer, reserving the marinade. Bake for 30 minutes.
- Baste the ribs: At the 30-minute mark, carefully remove the baking sheet from the oven and baste the ribs generously with the reserved marinade using a cooking brush or spoon. Return the ribs to the oven and continue baking for an additional 30 minutes or until they are fully cooked and tender.
- Glaze and garnish the ribs: Immediately after baking, drizzle balsamic glaze over the warm ribs for a glossy, tangy finish. Optional: garnish with fresh pomegranate arils to add a vibrant, juicy pop of flavor. Serve the ribs hot alongside your favorite side dishes and enjoy!
Notes
- Marinate the ribs overnight for deeper flavor and tenderness.
- Using a wire rack while baking ensures even cooking and crispness on all sides.
- Add water to the baking sheet to maintain moisture and prevent ribs from drying out.
- Substitute balsamic glaze with balsamic vinegar reduced with honey if unavailable.
- Pomegranate arils garnish adds freshness but can be omitted if unavailable.
- For extra smoky flavor, consider lightly smoking the ribs before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
