Description
These Pomegranate Balsamic Glazed Ribs feature flavorful St. Louis style pork spare ribs marinated in a tangy blend of Worcestershire, pomegranate juice, and spices, then baked to tender perfection and finished with a luscious 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 kosher salt, ground white pepper, garlic powder, onion powder, smoked paprika, and dried parsley evenly over the ribs. Use your hands to thoroughly rub the spices into the meat ensuring full coverage.
- Marinate the ribs: Pour Worcestershire sauce, pomegranate juice, and brown sugar into the bowl with the ribs. Massage all the ingredients into the ribs well. Cover the bowl tightly with plastic wrap and refrigerate the ribs for at least 3 hours, preferably overnight, allowing the flavors to meld.
- Bake the ribs: Preheat your oven to 350°F. Line a large baking sheet with aluminum foil and pour about 1/2 cup of water onto the bottom to maintain moisture. Fit the baking sheet with a wire rack and arrange the ribs on the rack in a single layer. Reserve the marinade for basting. Bake the ribs for 30 minutes.
- Baste the ribs: Carefully remove the baking sheet from the oven halfway through cooking. Using a cooking brush or spoon, baste the ribs all over with the reserved marinade. 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 the ribs with balsamic glaze while still warm. Garnish with pomegranate arils if desired. Serve the ribs with your favorite side dishes and enjoy!
Notes
- For best flavor, marinate the ribs overnight.
- The wire rack helps keep ribs crispy by allowing air circulation around the meat during baking.
- If you don’t have balsamic glaze, you can reduce balsamic vinegar with a touch of honey to make your own.
- Use pomegranate arils as a garnish to add a fresh pop of color and tartness, but this is optional.
- Adding water to the baking tray prevents the ribs from drying out during baking.
Nutrition
- Serving Size: 1 serving (about 6 oz ribs)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
