Description

These Pomegranate Balsamic Glazed Ribs are tender, flavorful pork ribs marinated in a delightful blend of spices, pomegranate juice, and Worcestershire sauce, then baked to perfection and finished with a sweet tangy balsamic glaze. Garnished with pomegranate arils for a beautiful presentation, they make an impressive main course perfect for gatherings or a special dinner.

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

Finish and Garnish

Balsamic glaze, for drizzling
Pomegranate arils, for garnish (optional)

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Instructions

Season the ribs: Using a large bowl, sprinkle kosher salt, ground white pepper, garlic powder, onion powder, smoked paprika, and dried parsley over the ribs. Use your hands to thoroughly rub and massage the spices into the meat to ensure even seasoning.
Marinate the ribs: In the same bowl, pour in Worcestershire sauce, pomegranate juice, and sprinkle the brown sugar over the ribs. Massage all the ingredients into the ribs with your hands until evenly coated. Cover the bowl with plastic wrap and refrigerate the ribs to marinate for at least 3 hours, preferably overnight for maximum flavor absorption.
Bake the ribs: Preheat your oven to 350°F (175°C). Line a large baking sheet with aluminum foil and pour about 1/2 cup of water at the bottom to maintain moisture during cooking. Fit the baking sheet with a wire rack to allow airflow and crispness. Arrange the marinated ribs on the wire rack and reserve the remaining marinade. Place the baking sheet in the oven and bake the ribs for 30 minutes.
Baste the ribs: At the halfway point of baking, carefully remove the baking sheet from the oven. Use a cooking brush or spoon to baste the ribs thoroughly with the reserved marinade to keep them juicy and flavorful. Return the ribs to the oven and bake for an additional 30 minutes or until the meat is cooked through completely and tender.
Glaze and serve: Immediately after baking, drizzle the ribs generously with balsamic glaze while still warm. If desired, garnish with fresh pomegranate arils for a burst of color and flavor. Serve the ribs alongside your favorite side dishes and enjoy this succulent main course.

Notes

For best flavor, marinate the ribs overnight.
If you prefer a smoky flavor, you can substitute smoked paprika with regular paprika and add a few drops of liquid smoke.
The water in the baking sheet helps keep the ribs moist and prevents them from drying out in the oven.
Use a wire rack to ensure even crisping and airflow around the ribs.
Balsamic glaze can be homemade by reducing balsamic vinegar with a little sugar until syrupy if unavailable.
Pomegranate arils add a festive, fresh touch but are optional.
To speed up cooking, ribs can be cut into smaller sections but adjust cooking time accordingly.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 10 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg