Best Mediterranean Back Ribs With Pomegranate Sauce Recipes

SWEET & SOUR RIBS WITH POMEGRANATE SALSA

Sweet & sour ribs with pomegranate salsa image

Pork spare ribs are great served in a sticky fruit glaze with spices and ginger, and a tangy sauce on the side

Provided by Sarah Cook

Time 4h10m

Number Of Ingredients 16

Ingredients

2kg pork spare rib
1l carton pomegranate juice
flatbreads or rice , to serve (optional)
10 tbsp pomegranate molasses (shop bought or see our recipe, below)
8 tbsp soft brown sugar
8 tbsp tomato ketchup
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp grated ginger
2 tsp ground cumin
2 tsp coriander seed
1 red onion , finely chopped
seeds from 2 pomegranates , or about 2 tubs pomegranate seeds
1 red chilli , finely chopped
juice 2 limes
½ a small bunch coriander , roughly chopped

Steps:

Heat oven to 160C/140C fan/gas 3. Snugly fit the ribs into a roasting tin. Pour over the pomegranate juice and enough water (if needed) to cover the ribs, then cover tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender, but not falling apart.
Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.
When the ribs are done, tip away the liquid and coat all over with the sticky sauce. Cover and marinate in the fridge for at least 1 hr, or better still up to 24 hrs. Can be frozen at this stage.
To make the salsa, mix together all the ingredients and chill until ready to serve.
About 30 mins before baking, take the ribs out of the fridge to come to room temperature. Heat oven to 220C/200C fan/gas 7. Bake for 20-30 mins, turning occasionally and basting often with the sauce, until sticky, hot and crisping on the outside. Serve with the salsa and flatbreads or rice, if you like.

Nutrition Facts : Calories 656 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium

MEDITERRANEAN BACK RIBS WITH POMEGRANATE SAUCE

MEDITERRANEAN BACK RIBS WITH POMEGRANATE SAUCE image

My husband cooked this for our Anniversary Party and everyone loved it and asked when will he be cooking this again, so they could come over, it was really good!!!

Provided by Teresa Howell @geoter1968

Categories Pork

Number Of Ingredients 9

Ingredients

5 pound(s) pork back ribs
1 tablespoon(s) kosher salt
1 teaspoon(s) black pepper, freshly ground
1 - 16 ounce(s) pomegranate juice, 100%
2/3 cup(s) ketchup
1 tablespoon(s) molasses
1 tablespoon(s) soy sauce
2 - scallions, white and green parts, chopped
2 clove(s) garlic, minced

Steps:

Season ribs with salt and pepper. For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center. For a gas grill: heat grill to medium and turn off burners directly below where ribs will go.
Lightly oil cooking grate. Place ribs over indirect heat (over drip pan or until burner). Close grill hood and cook until ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »