Pomegranate Glazed Pork Ribs are created by using a thick, meaty St. Louis-style rib. You then marinate them overnight in the pomegranate mixture that gives them the sweetness from the fruit and acidity from the citrus. You’ll cook them long and slow to make them tender and finish them off with a few moments in the broiler to make the glaze crusty.
Preheat oven to 300F degrees.
Brush rack of ribs with olive oil until fully covered on both sides. Sprinkle with salt, pepper, and garlic salt on both sides.
Cut off a large section of aluminum foil and spray with cooking spray. Place sprayed side up on a baking dish. Place seasoned ribs in it with 1/8 cup water. Wrap the ribs tightly and pinch closed. Bake at 300F for 3 hours.
Near the end of your ribs’ baking time, in a saucepan over medium heat, bring pomegranate juice to a boil. Simmer for about 15 minutes, until it begins to thicken and reduces to about 2/3 cup. Mix in ketchup, molasses, soy sauce, green onions, garlic and lemon zest. Simmer while stirring often for about 5 minutes or until it begins to thicken.
Remove the ribs from the oven once they begin to get tender. Increase oven temperature to 375F. Uncover ribs and baste with pomegranate sauce. Leave ribs uncovered and place back in the warmer oven. Bake for about 15 minutes with sauce covering ribs.
If desired, you can then broil the ribs for about 4 minutes, watching carefully. This will caramelize the sauce.
Remove from the oven, serve while hot, and enjoy!