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Pomegranate Balsamic Glazed Ribs Recipe

★★★★★

4.7 from 71 reviews
  • Author: lilan
  • Total Time: 3 hours 15 minutes (including minimum marinating time)
  • Yield: 4 to 6 servings 1x

Description

These Pomegranate Balsamic Glazed Ribs are tender, juicy St. Louis style pork ribs marinated in a flavorful blend of Worcestershire sauce, pomegranate juice, and spices before being oven-baked to perfection. Finished with a tangy balsamic glaze and optional pomegranate arils, they offer a unique sweet and savory taste perfect for an impressive meal.

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

  1. Season the ribs: In a large bowl, sprinkle kosher salt, ground white pepper, garlic powder, onion powder, smoked paprika, and dried parsley evenly over the pork spare ribs. Use your hands to thoroughly rub and massage the spices into the meat, ensuring even coverage.
  2. Marinate the ribs: Add Worcestershire sauce, pomegranate juice, and brown sugar to the seasoned ribs in the bowl. Massage all the marinade ingredients into the meat well. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to infuse deeply.
  3. Bake the ribs: Preheat your oven to 350°F (175°C). Line a large baking sheet with aluminum foil and pour about 1/2 cup of water on the foil to maintain moisture during cooking. Fit the baking sheet with a wire rack on top for proper airflow and crispness. Arrange the marinated ribs on the wire rack, making sure they’re spaced evenly. Reserve the remaining marinade for basting. Bake the ribs for 30 minutes.
  4. Baste the ribs: Halfway through cooking, carefully remove the baking sheet from the oven. Use a cooking brush or spoon to baste the ribs generously with the reserved marinade on all sides. Return the ribs to the oven and bake for another 30 minutes or until the ribs are completely cooked through and tender.
  5. Glaze and serve: Once cooked, immediately drizzle balsamic vinegar glaze over the warm ribs. Garnish with fresh pomegranate arils if desired for added sweetness and visual appeal. Serve the ribs hot alongside your favorite sides and enjoy this delightful dish.

Notes

  • Marinating overnight intensifies the flavor and tenderness of the ribs.
  • Use a wire rack on the baking sheet to help the ribs cook evenly and get a nice crisp exterior.
  • The water in the baking sheet keeps the ribs moist while baking.
  • Balsamic glaze adds a tangy sweetness that pairs beautifully with the pomegranate marinade.
  • Pomegranate arils are optional but provide a fresh, juicy contrast and pop of color.
  • Leftover ribs can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: pomegranate ribs, balsamic glazed ribs, baked pork ribs, St. Louis style ribs, sweet and savory ribs

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Find it online: https://cooklilan.com/pomegranate-balsamic-glazed-ribs-recipe/