Grilled Pomegranate Baby Back Ribs



 2 packs of baby back ribs (approx. 5 lbs.)

1 2 liter bottle of Lemon Lime soda



Pomegranate Sauce:

⅓  cup  molasses  

1 small yellow onion, finely diced

¾   cup Pomegranate juice

1 cup light brown sugar

1 cup apple cider vinegar

1 tsp ground allspice

1 tsp garlic powder

½ tsp each salt and pepper


Take the ribs out of the packaging and rinse with cold water.  Pat the ribs dry.  In a large stock pot, add lemon lime soda.  Cut ribs into groups of 2.  Add the ribs to the stock pot with the lemon lime soda.  Cover and bring to a boil.  Once boiling, turn heat down and simmer for 45-50 minutes.  Once they are done simmering and are tender, drain the ribs into a colander.  


In a large saucepan, add molasses, onion, Pomegranate juice, brown sugar, apple cider vinegar, ground allspice, garlic powder, salt and pepper.  Bring the sauce to a boil, then turn the heat down to a simmer. Simmer the sauce for 30 minutes stirring often. When done, allow the sauce to slightly cool.  Add it to a food processor or blender and blend until  the sauce is smooth.


Place ribs in a marinating container. Add half of the Pomegranate BBQ sauce to the container and coat the ribs.  Let the ribs sit in the sauce for 10 minutes or up to 1 hour.


Preheat your grill to medium high heat.  Put the ribs on the grill for 8-10 per side.  Brush more of the sauce on both sides of the ribs before turning. Remember, the ribs are already completely cooked and tender.  Grilling gives the ribs great flavor and grill marks. 


Serve with the rest of the sauce on the side.


Wine Pairings:  2023 Mission Peak Rose and 2019 Michael Mondavi Animo Napa Valley Cabernet Sauvignon.





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