Taking your rack of rips, brush 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 aluminam foil and spray with cooking spray. Place sprayed side up on a baking dish. Place your seasoned ribs in it with 1/8 cup water. Wrap the rips tightly and pinch closed. Bake at 300F for 3 hours in your oven.
Near the end of your rib's baking time, in a saucepan over medium heat, bring your 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 stiring often for about 5 minutes or until it begins to thicken.
Remove the ribs from the oven once they begin to get tender. Bump your oven tempature up to 375F. Uncover them 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!
Marinade You can also marinade overnight with oil, salt, pepper and garlic salt if desired.