Mediterranean Back Ribs with Pomegranate Sauce

Mediterranean Back Ribs


  • 5 pounds pork back ribs
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 (16 ounce) bottle pomegranate juice, 100%*
  • 2/3 cup ketchup
  • 1 tablespoon molasses
  • 1 tablespoon soy sauce
  • 2 scallions, white and green parts, chopped
  • 2 cloves garlic, minced

* 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 vinegar.


  1. Season ribs with salt and pepper.
  2. For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.
  3. For a gas grill: heat grill to medium and turn off burners directly below where ribs will go.
  4. 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.)
  5. 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.
  6. During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.
  7. Serve with cucumber and tomato salad and grilled pita bread.

Prep: 10 min | Cook: 2 hr | Servings: 6 (4-rib slab per serving)

Nutrition Information: Calories: 740 calories Protein: 39 grams Fat: 55 grams Sodium: 1660 milligrams Cholesterol: 190 milligrams Saturated Fat: 20 grams Carbohydrates: 21 grams Fiber: 0 grams

Recipe and photo used with permission from: National Pork Board

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