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.

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.

Author: Evelyn

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.

Find it online: https://cookupjoy.com/pomegranate-glazed-ribs/