Are you searching for the ultimate, unexpected holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas dinner table that is as impressive to behold as it is unbelievably delicious to eat? This incredible, from-scratch Pomegranate-Glazed Ribs recipe is that perfect meal. We’re talking impossibly juicy, fall-off-the-bone tender baby back ribs, encrusted with a smoky-sweet spice rub, and lacquered in a luscious, sticky, and deeply flavorful pomegranate barbecue glaze.
This isn’t just another rib recipe; it’s your definitive guide to creating a truly unforgettable holiday feast. While a perfect rack of ribs may seem like the territory of summer barbecues, we’ll show you how this festive, jewel-toned version will become your new favorite winter tradition. This is a satisfying, soulful, and deeply impressive meal that is destined to steal the show.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Festive & Easy Holiday Main
What makes these Pomegranate-Glazed Ribs so spectacularly delicious is their incredible depth of flavor and their perfect, tender-yet-caramelized texture. This recipe is a masterpiece of festive, savory cooking. The dish features classic baby back ribs, which are first coated in a savory-sweet dry rub and a layer of tangy pomegranate molasses. The ribs are then cooked “low and slow” in the oven, braising in a bath of pomegranate juice until they are impossibly tender. The real magic happens at the end, when the pan drippings are transformed into a thick, glossy, and sticky pomegranate barbecue sauce. The ribs are then brushed with this luscious glaze and finished under the broiler until perfectly caramelized and irresistible.
| Metric | Time / Level |
| Total Time | 4 hours (plus 2+ hours marinating) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Holiday Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, festive ingredients to create its signature rich and savory-sweet flavor.
- The Ribs: For the most tender and delicious result, baby back ribs are the perfect choice. They are leaner and more tender than other cuts of ribs.
- The Pomegranate Power: This is the secret to the festive, jewel-toned flavor and color!
- Pomegranate Molasses: A brilliant and essential ingredient. Pomegranate molasses is simply pomegranate juice that has been cooked down into a thick, syrupy consistency. It has an incredible, intensely sweet-tart flavor that is the perfect, tangy base for our glaze. You can find it in the international aisle of most grocery stores or at a Middle Eastern market.
- Pomegranate Juice: A cup of 100% pomegranate juice is used as the braising liquid, infusing the ribs with a wonderful, fruity flavor from the inside out.
- The Spice Rub: A classic, from-scratch barbecue rub with a smoky chili powder, sweet dark brown sugar, and warm spices like allspice and smoked paprika.
- The Pan Sauce Glaze: The number one secret to a truly deep, complex, and restaurant-quality glaze is to build it from your pan drippings! The leftover braising liquid is combined with ketchup, Worcestershire sauce, and more pomegranate molasses to create a perfectly balanced, sticky, and unforgettable barbecue sauce.
The Roasting Masterclass: The Secret to Perfect, Fall-off-the-Bone Ribs
The number one, non-negotiable secret to perfectly tender ribs is the classic “braise and broil” method.
- The Low and Slow Braise: The initial, long bake at a low temperature (250∘F) in a tightly covered roasting pan is the most crucial step. This creates a hot, steamy environment that gently braises the ribs, breaking down all the tough connective tissues and making the meat impossibly moist and fall-off-the-bone tender.
- The Final Broil: After the ribs are tender, the final, quick blast of high heat under the broiler is the key that caramelizes the sugary glaze, creating a beautiful, dark, sticky, and lacquered crust without overcooking the tender meat inside.
Step-by-Step to the Perfect Pomegranate-Glazed Ribs
This elegant, festive meal is a joy to prepare.
Part 1: The Spice Rub & Overnight Marinade
Step 1: In a medium bowl, combine the 1/2 cup of dark brown sugar, the 2 tablespoons of chili powder, and the 1/4 teaspoon each of allspice, cayenne, and smoked paprika. Add 1 tablespoon of kosher salt and a generous amount of black pepper.
Step 2: Brush your 2 racks of baby back ribs all over with 1/4 cup of the pomegranate molasses. Sprinkle the spice mixture evenly over both sides of the ribs, pressing it in to adhere.
Step 3: Cover the ribs and refrigerate them for at least 2 hours, or preferably overnight.
Part 2: The Low and Slow Bake
Step 1: When you are ready to cook, preheat your oven to 250°F (121°C). Step 2: Add the 1 cup of pomegranate juice, the 2 tablespoons of balsamic vinegar, and the 1 thinly sliced jalapeño to a large roasting pan. Place the ribs on top. Step 3 (The Most Important Step for Tenderness!): Tightly cover the roasting pan with aluminum foil. Bake for 1 1/2 to 2 hours. You will know the ribs are perfectly done when the meat is very juicy, tender, and easily pulls away when you pierce it with a fork. Step 4: Set the tender ribs aside on a baking sheet to rest for about 30 minutes. Position an oven rack in the top third of your oven and turn the oven heat to broil.
Part 3: The Pan Sauce Glaze and Final Broil
Step 1: Carefully place your roasting pan (with all its delicious drippings!) over two burners on your stovetop over a medium-high heat. Step 2: Add the 1/2 cup of ketchup, the 2 tablespoons of Worcestershire sauce, and the remaining 1/2 cup of pomegranate molasses to the pan and whisk everything to combine. Step 3: Let the sauce simmer for 15 to 20 minutes, until it has reduced by half and has become thick like a syrup. Step 4: Brush the ribs with about 1/2 cup of your prepared barbecue sauce. Place the ribs under the broiler and cook for 3 to 5 minutes, watching them very closely, until the glaze is nicely caramelized.
Slice the ribs and transfer them to a serving platter. Garnish with the 1/2 cup of fresh pomegranate seeds and serve with your remaining barbecue sauce on the side.
Pomegranate-Glazed Ribs (A Christmas Showstopper!)
A festive and flavorful recipe for ‘Pomegranate-Glazed Christmas Ribs,’ perfect as a showstopper for a holiday meal. This dish features two racks of baby back ribs that are first coated in a savory-sweet dry spice rub and pomegranate molasses, then refrigerated for at least two hours to marinate. The ribs are slow-roasted in the oven until exceptionally tender. A rich, tangy barbecue sauce is then made from the pan drippings, pomegranate molasses, and ketchup. The ribs are finished under the broiler with the glaze until beautifully caramelized and are garnished with fresh pomegranate seeds.
Ingredients
- 1/2 cup packed dark brown sugar
- 2 tablespoons chili powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 2 racks baby back ribs (about 2 1/4 pounds total)
- 3/4 cup pomegranate molasses
- 1 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 jalapeño, thinly sliced
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/2 cup fresh pomegranate seeds
Instructions
- In a medium bowl, combine the dark brown sugar, chili powder, allspice, cayenne, smoked paprika, 1 tablespoon of salt, and a generous amount of black pepper to create the spice rub.
- Brush the baby back ribs all over with 1/4 cup of the pomegranate molasses. Sprinkle the spice mixture evenly over both sides of the ribs, pressing it in. Cover and refrigerate for at least 2 hours, and preferably overnight.
- Roast the Ribs: Preheat the oven to 250°F. Add the pomegranate juice, balsamic vinegar, and sliced jalapeño to a roasting pan. Place the ribs on top and cover the pan tightly with foil.
- Bake for 1 1/2 to 2 hours, until the ribs are juicy and tender. Set the ribs aside on a baking sheet to rest for about 30 minutes.
- Make the Glaze: Place the roasting pan over two stovetop burners on medium-high heat. Add the ketchup, Worcestershire sauce, and the remaining 1/2 cup of pomegranate molasses to the pan drippings. Whisk to combine and simmer for 15 to 20 minutes, until the sauce has reduced by half and thickened.
- Broil and Serve: Position an oven rack in the top third of the oven and turn the oven to broil.
- Brush the ribs with half of the barbecue sauce. Broil for 3 to 5 minutes, until nicely caramelized.
- Slice the ribs, transfer them to a serving platter, garnish with fresh pomegranate seeds, and serve with the remaining barbecue sauce on the side.
Notes
- This is an impressive main course that is perfect for a holiday dinner like Christmas.
- The ‘low and slow’ baking method is a key technique that makes the rib meat exceptionally tender and juicy.
- Marinating the ribs overnight is highly recommended for the most developed flavor.
- The final step of finishing the glazed ribs under the broiler creates a beautiful, caramelized crust.
Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday meal! You can prepare the spice rub and marinate the ribs up to 24 hours in advance. You can also fully cook the ribs through the “low and slow bake” step, let them cool, and store them in the refrigerator for up to 2 days. Then, you can simply make the glaze and do the final broiling step right before dinner.
- Storage: Store any leftover ribs and sauce in separate, airtight containers in the refrigerator for up to 4 days.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to fall-off-the-bone tender ribs?
The secret is to cook them low and slow in a moist environment. The brilliant method in this recipe of baking the ribs in a tightly covered roasting pan with a flavorful braising liquid is the foolproof key that will gently steam and braise the meat until it is unbelievably tender.
Q2: How do I keep the glaze from burning under the broiler?
You must watch them like a hawk! A sugary glaze can go from perfectly caramelized to burnt and bitter in just a matter of seconds under the intense heat of a broiler. Keep the oven door cracked and do not walk away from them for even a moment.
Q3: Can I make these on a grill instead of in the oven?
Yes, absolutely! You can do the initial “low and slow” bake in your oven as directed. Then, for the final step, instead of using the broiler, you can finish the glazed ribs on a hot grill for a few minutes per side to get a beautiful, smoky char.
Q4: Can I use a different kind of rib, like a St. Louis style or a spare rib?
You can, but you will need to adjust the cooking time. Larger, meatier cuts like St. Louis style ribs or spare ribs will need a longer initial baking time (likely an additional 30-60 minutes) to become fully tender.
Q5: What is pomegranate molasses?
Pomegranate molasses is a classic and delicious ingredient in many Middle Eastern and Mediterranean cuisines. It is simply pomegranate juice that has been cooked down and reduced until it has a thick, syrupy consistency. It has an incredible, intense, and complex sweet-tart flavor that is absolutely fantastic in glazes, marinades, and dressings. You can find it in the international aisle of most well-stocked grocery stores, at a Middle Eastern market, or you can easily order it online.