Description
These Pomegranate Balsamic Glazed Ribs are tender St. Louis style pork ribs marinated with a flavorful blend of spices, worcestershire sauce, pomegranate juice, and brown sugar, then baked to perfection and finished with a tangy balsamic glaze. Garnished with fresh pomegranate arils, this recipe offers a delicious balance of sweet, smoky, and savory flavors, perfect for a special dinner or gathering.
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 Touches
- Balsamic glaze, for drizzling
- Pomegranate arils, for garnish (optional)
Instructions
- Season the ribs: Using a large bowl, sprinkle kosher salt, ground white pepper, garlic powder, onion powder, smoked paprika, and dried parsley evenly over the ribs. Use your hands to thoroughly rub the spices into the meat, ensuring every piece is well coated.
- Marinate the ribs: In the same bowl, pour in the worcestershire sauce and pomegranate juice, then sprinkle the brown sugar over the ribs. Massage all the ingredients into the ribs with your hands. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours or preferably overnight to allow the flavors to penetrate the meat.
- Bake the ribs: Preheat your oven to 350°F. Line a large baking sheet with aluminum foil and pour about 1/2 cup of water onto the bottom to maintain moisture during baking. Place a wire rack on top of the baking sheet. Arrange the sliced ribs evenly on the wire rack. Reserve the marinade for later use. Bake the ribs for 30 minutes.
- Baste the ribs: At the 30-minute mark, carefully remove the baking sheet from the oven and use a cooking brush or spoon to baste the ribs all over with the reserved marinade. Return the ribs to the oven and continue baking for another 30 minutes or until the ribs are fully cooked and tender.
- Glaze the ribs: Once the ribs are hot and cooked through, immediately drizzle balsamic glaze over them. Optionally, garnish with fresh pomegranate arils for a burst of color and flavor. Serve hot alongside your favorite side dishes and enjoy.
Notes
- For best flavor, marinate the ribs overnight in the refrigerator.
- Using a wire rack on the baking sheet helps the ribs cook evenly and results in a nice crisp exterior.
- If you prefer a thicker glaze, you can gently warm the balsamic glaze before drizzling.
- Substitute pomegranate juice with cranberry or grape juice if unavailable.
- Leftover ribs can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
