Sticky ribs are a fun, finger-licking barbecue treat. Baby back ribs are smaller and leaner than meaty, fattier spareribs and make for a more tender and slightly less messy bite. In this recipe, baby back ribs get a double infusion of flavor, with an initial coating of dried spices, followed by a glaze of puckery barbecue sauce.
The rub complements the sauce, doubling down on the sweet, salty, spicy flavors while helping to tenderize the meat. The ribs are then basted and finished with a cheek-sucking pomegranate sauce, which lacquers the meat during the final minutes of cooking. Pomegranate molasses is the key ingredient in the barbecue sauce.
It’s a staple of Middle Eastern, North African and Mediterranean cuisine and consists of pomegranate juice, sugar and lemon, which are reduced to a thick and glossy syrup. The flavor is distinctly fruity, winey and sour at once, without being cloyingly sweet. Pomegranate molasses can be found in well-stocked supermarkets or specialty stores.
Ideally, coat the meat with the rub at least one hour or up to 24 hours before grilling. Pomegranate Glazed Ribs Active time: 25 minutes Total time: about 3 1/2 hours, plus marinating time Yield: Serves 4 to 6 Ingredients: Rub: 2 tablespoons kosher salt 2 tablespoons granulated sugar 2 tablespoons brown sugar 2 teaspoons ground cumin 2 teaspoons sweet paprika 2 teaspoons freshly ground black pepper 2 racks baby back pork ribs Sauce: 1/2 cup pomegranate molasses 1/4 cup ketchup 2 tablespoons apple.
