Pomegranate Molasses Pork Baby Back Ribs Recipe

Individually sliced, tender pork baby back ribs coated in sweet pomegranate molasses glaze, topped with juicy pomegranate seeds and fresh scallions.

Step 1: Remove membrane from the back of the ribs for increased tenderness.

Step 2: In a small bowl, combine salt, pepper, cumin, and smoked paprika. Rub ribs with seasoning mixture.

Step 3: Preheat convection oven to 300°F. 

Step 4: Place the ribs on a roasting rack on a sheet tray lined with aluminum. Bake for 2.5 - 3 hrs. until tender and internal temperature reaches 190-200°F. Split the glaze in half and baste ribs with glaze every 30 minutes. 

Chef's Tip: if glaze starts to darken too much, you can cover the ribs with another piece of aluminum to avoid burning the glaze.

Step 5: While the ribs are cooking, put the non-basting portion of glaze over low heat to reduce by half. Set aside.

Step 6: Once cooked, remove ribs from oven and allow to rest at room temperature for a couple of minutes. 

Step 7: Once rested, slice each rib to separate and place on service tray. Apply a coat of reduced glaze onto riblets and serve immediately.

Sub-Recipe Directions

Pomegranate Molasses Glaze

Step 1: Whisk all the ingredients together in a mixing bowl.

Step 2: Set aside for use when cooking ribs, or store covered and refrigerated for later use.