Description
These Pomegranate Balsamic Glazed Ribs feature tender St. Louis style pork spare ribs marinated in a flavorful blend of spices, Worcestershire sauce, pomegranate juice, and brown sugar, then baked to perfection and finished with a tangy balsamic glaze and optional pomegranate aril garnish.
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
Finishing
- Balsamic glaze, for drizzling
- Pomegranate arils, for garnish (optional)
Instructions
- Season the ribs: Using a large bowl, sprinkle salt, white pepper, garlic powder, onion powder, smoked paprika, and dried parsley on the ribs. Use your hands to thoroughly rub the spices into the meat for even seasoning.
- Marinate the ribs: In the same bowl, pour in Worcestershire sauce, pomegranate juice, and sprinkle in the brown sugar. Massage all ingredients into the ribs with your hands to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or preferably overnight to deepen the flavors.
- Bake the ribs: Preheat the oven to 350°F. Line a large baking sheet with aluminum foil and pour about 1/2 cup of water on the bottom to maintain moisture during cooking. Place a wire rack over the baking sheet to allow airflow and crispiness around the ribs. Arrange the sliced ribs on the wire rack and reserve the marinade. Bake the ribs for 30 minutes.
- Baste the ribs: At the halfway cooking mark, carefully remove the baking sheet from the oven and baste the ribs all over with the reserved marinade using a cooking brush or spoon. Return the ribs to the oven and bake for another 30 minutes or until fully cooked and tender.
- Glaze the ribs: Once cooked, immediately drizzle balsamic glaze evenly over the warm ribs. Garnish with pomegranate arils if desired. Serve alongside your favorite side dishes and enjoy your flavorful meal.
Notes
- For best flavor, marinate ribs overnight.
- Using a wire rack ensures even cooking and crisp edges.
- The water in the baking sheet keeps ribs moist during baking.
- Balsamic glaze can be store-bought or homemade with reduced balsamic vinegar and brown sugar.
- Pomegranate arils add a fresh burst of sweetness and visual appeal but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
