Ingredients

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

1/4 cup Worcestershire sauce

1/4 cup pomegranate juice

2 tablespoons brown sugar

Balsamic glaze, for drizzling

Pomegranate arils, for garnish (optional)

Instructions

Step 1: Season the ribs by sprinkling kosher salt, ground white pepper, garlic powder, onion powder, smoked paprika, and dried parsley over them. Use your hands to thoroughly rub the spices into the meat.

Step 2: In the same bowl, add Worcestershire sauce, pomegranate juice, and brown sugar. Massage the marinade into the ribs with your hands, ensuring even coverage. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

Step 3: Preheat the oven to 350°F. Line a large baking sheet with aluminum foil and pour about 1/2 cup of water into the bottom to maintain moisture during cooking.

Step 4: Place a wire rack inside the baking sheet to promote airflow and crispness. Arrange the sliced ribs on the wire rack. Reserve the marinade for later use and bake the ribs for 30 minutes.

Step 5: Halfway through cooking, carefully remove the baking sheet and baste the ribs with the reserved marinade using a brush or spoon. Return the ribs to the oven and bake for an additional 30 minutes or until fully cooked.

Step 6: When the ribs are done, immediately drizzle balsamic glaze over them while still warm. Garnish with pomegranate arils if desired, and serve with your favorite side dishes.

Tips & Variations

For enhanced flavor, marinate the ribs overnight to allow the spices and juices to deeply penetrate the meat.

If you don’t have pomegranate juice, substitute with cranberry juice for a slightly different but still fruity glaze.

Try adding a pinch of cayenne pepper to the seasoning mix for a subtle spicy kick.

Use a grill instead of oven baking for a smoky flavor and charred texture.

FAQs

Can I use baby back ribs instead of St. Louis style ribs?

Yes, baby back ribs can be used as a substitute. Adjust the cooking time slightly as baby back ribs tend to be smaller and may cook faster.

Is it necessary to use a wire rack when baking the ribs?

Using a wire rack helps air circulate around the ribs for even cooking and a crisp texture. If you don’t have one, place the ribs directly on the foil-lined baking sheet but flip them halfway through for best results.