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Mediterranean Baby Back Ribs
with Pomegranate Sauce SERVES 6
5 lbs. Baby Back Ribs
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
16-oz. bottle 100% pomegranate juice*
2/3 cup ketchup
1 tbsp. molasses
1 tbsp. soy sauce
2 scallions, white and green parts, chopped
2 garlic cloves, minced
Season ribs with salt and pepper. Prepare grill for indirect medium-high
heat; lightly oil cooking grate. Place ribs on grill; close hood and cook
until tender, 1 1/2 to 2 hours.
Meanwhile, bring pomegranate juice to boil in medium saucepan over
high heat. Boil until thickened and reduced to 1/3 cup, about 15 minutes.
Stir in remaining ingredients; bring to simmer. Cook until slightly thickened,
stirring often, about 5 minutes.
During last 20 minutes of grilling, baste ribs with sauce. Ribs are done
when meat pulls away from the bone.
May substitute with 1/3 cup red currant jelly and 1 tbsp. cider vinegar.
Oven Cooking Tips
Cook low and slow at 300 to 325ºF for 2 to 3 hours. Cover halfway
through cooking to keep ribs from drying out. Remember to place
them on a rack above a baking sheet for good heat circulation.
Jerk St. Louis–Style Spareribs SERVES 2
2 lbs. St. Louis–Style Spareribs
2 tbsp. dried minced onion
1 tbsp. onion powder
4 tsp. ground thyme
2 tsp. salt
2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tbsp. sugar
2 tsp. black pepper
1 tsp. cayenne
Prepare grill for indirect medium-high heat. In small jar with tight-fitting
lid, shake together all dry ingredients. Rub dry mixture on all rib surfaces.
Place ribs on grill over indirect heat; cover grill. Cook ribs until tender,
turning occasionally, about 2 1/2 to 3 hours. Ribs are done when meat pulls
away from the bone.
Dry rubs, a blend of spices, herbs and salt, are usually applied 15 to 20
minutes before cooking to create a flavorful crust.
Wet rubs are spices and herbs mixed with liquid, to help them “stick”
better to food, locking in flavor and keeping meat juicy.
For more flavor, apply wet or dry rubs the day before and refrigerate.
It’s rib season! Whether you’re grilling with Baby Back Ribs or St. Louis–Style Spareribs, a wet or dry rub is a great way to
create amazing, flavor-packed ribs. You can use Baby Back or St. Louis–Style Spareribs with any rub recipe – just remember that
St. Louis–Style Spareribs need to cook a little longer than Baby Backs.