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Pomegranate-Glazed Pork Ribs

serves 4-6

Thick, meaty St. Louis-style ribs are marinated overnight in a fruity and aromatic mixture that draws on the sweetness of pomegranate molasses and the bright acidity of fresh orange juice. Long, slow cooking makes these ribs tender and succulent and a few moments under the broiler yields a sweet, crusty glaze.


1/2 cup pomegranate molasses
1/2 cup orange juice
4 cloves garlic, crushed
1 teaspoon lemon zest
1 shallot, sliced
1/2 teaspoon grated ginger
3 sprigs thyme
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 3-5-pound rack pork ribs, St. Louis style
1/4 cup pomegranate jelly


prep: 15 minutes
total: 1 hour 50 minutes, plus 8-12 hours for marinating


large re-sealable freezer bag, for marinade
baking sheet
aluminum foil
small saucepan


1. Combine the pomegranate molasses, orange juice, crushed garlic, lemon zest, sliced shallot, grated ginger, thyme sprigs, Worcestershire sauce and black and cayenne peppers in a resealable plastic bag. Shake the bag a few times to thoroughly mix the ingredients.

2. Remove the membrane from the backs side of the ribs if your butcher hasn't done it for you. If necessary, cut the rack of ribs in half in order to fit them into the bag. Put the ribs in the bag and tightly seal the bag, squeezing out as much air as possible so the marinade makes contact with the ribs. Put the bag in a bowl, and into the refrigerator 8-12 hours or overnight, turning once or twice.

3. Preheat the oven to 300F and put the oven rack in the upper-middle position. Cover a baking sheet with a piece of aluminum foil large enough to fold over and enclose the ribs. Remove the ribs from the marinade, reserving the marinade, and pat them dry, removing any pieces of vegetable or herb from the surface of the ribs.

4. Strain the marinade into a bowl. Put the ribs onto the foil and pull the edges around the ribs. Pour 1/2 cup of reserved marinade over them. Fold the foil closed to seal, and put the ribs in the oven for 1 1/2 hours, or until the meat is pulling away from the ends of the bone but not falling apart.

5. While the ribs are in the oven, combine the pomegranate jelly and strained reserved marinade in a small saucepan. Warm over low heat, whisking, until the jelly is melted. Increase to a simmer, and reduce the mixture to the consistency of thick pancake syrup, about 15 minutes.

6. When the ribs have cooked to desired doneness, remove from the foil envelope and cover with the pomegrante glaze. Raise the oven heat to broil and cook for 4-5 minutes to caramelize the glaze and brown the ribs.

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