For a charcoal grill: prepare an indirect medium-hot fire with drip pan
in the center.
For a gas grill: heat grill to medium and turn off burners directly below
where ribs will go.
Lightly oil cooking grate. Place ribs over indirect heat (over drip pan
or unlit burner). Close grill hood and cook until ribs are tender, about 1 1/2
to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary,
to maintain grill temperature of about 325-350 degrees F.)
Meanwhile, bring pomegranate juice to a boil in medium saucepan over high
heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir
in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook,
stirring often, until slightly thickened, about 5 minutes.
During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are
done when meat pulls away from the bone.
Serve with cucumber and tomato salad and grilled pita bread.
Prep Time: 10 min | Cook Time: 2 hr | Servings: 6 (4-rib slab per serving)
* For an alternative to the pomegranate sauce, try a Currant BBQ Sauce by substituting
the reduced pomegranate juice with 1/3 cup red currant jelly and 1 tablespoon cider