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.





Comments

Post a Comment

Popular posts from this blog

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil salad: While the tilapia is marinating
Read more

Roasted Cauliflower and Garlic

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more