Grilled pork ribs painted with a savory pomegranate sauce. Serve with cucumber
and tomato salad and grilled pita bread.
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
Season ribs with salt and pepper.
For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the
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.