by aliyaleekong
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aliyaleekong's Notes:
Expand2 whole racks baby back ribs (approximately, 5 lbs) Ask a question about this ingredient
1 tbsp dried thyme Ask a question about this ingredient
2 tsps ground coriander Ask a question about this ingredient
1 ½ tbsps garlic powder Ask a question about this ingredient
1 ½ tbsps onion powder Ask a question about this ingredient
1 tsp cinnamon Ask a question about this ingredient
2 tsps Spanish paprika (pimentón) Ask a question about this ingredient
2 tsps hot Hungarian paprika Ask a question about this ingredient
1 tsp black pepper Ask a question about this ingredient
1 tbsp salt Ask a question about this ingredient
1 ½ tbsps packed light brown sugar Ask a question about this ingredient
3 tbsps butter Ask a question about this ingredient
2 shallots, fine dice Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
1 ½ cups ketchup Ask a question about this ingredient
¾ cup water Ask a question about this ingredient
¼ cup red wine vinegar Ask a question about this ingredient
3 tbsps light brown sugar Ask a question about this ingredient
4 ½ tbsps pomegranate molasses Ask a question about this ingredient
½ tbsp lemon juice Ask a question about this ingredient
¾ tbsp Worcestershire sauce Ask a question about this ingredient
¾ tsp cayenne Ask a question about this ingredient
1 ½ tsps Dijon mustard Ask a question about this ingredient
In a bowl, combine all of the dry rub ingredients and mix well.
Ask a question about this stepTear two pieces of foil large enough to wrap around each rack of ribs, and place shiny side down on a surface. Tear equal-sized pieces of plastic wrap, and place on top of the foil sheets. Pat dry the ribs, and place each rack on the plastic wrap. Sprinkle both sides of the ribs generously with the dry rub, and pat the dry rub into the meat. Wrap tightly in the plastic wrap, followed by the foil. Refrigerate the ribs for a minimum of 1 hour and up to 1 day in advance.
Ask a question about this stepPreheat the oven to 250˚ F. Let the ribs come up to room temperature (very important!). Place the foil and plastic-wrapped ribs on baking sheets on the middle rack in the oven, and cook for 4 hours. Remove, and let cool briefly.
Ask a question about this stepIn a saucepan, melt the butter over medium heat. Add the shallots and garlic, and sauté for a few minutes until the shallots are translucent. Add the rest of the sauce ingredients, lower the heat to a simmer, and cook stirring frequently for about 20 minutes.
Ask a question about this stepTurn the oven temperature up to broil. Carefully remove the ribs from the foil and plastic wrap and pour off any accumulated juices. Place back on the backing sheet, baste with the bbq sauce, and broil for 5 to 7 minutes until caramelized.
Ask a question about this stepGreat! Don't you just love the cinnamon in there? I'm sure pomegranate molasses isn't the easiest thing to find - though it is just concentrated pomegranate juice. So theoretically, you could just reduce down (pure) juice to get it. :) Anyway, I look forward to hearing when you get to try all of it together!
very good recipe
thanks, pauljoseph!
This sounds amazing! And I love the photo - so inviting I want to just reach out and eat them! I too am always on the lookout for ways to use pomegranate molasses and this looks like a perfect way to use it.
Thanks! I actually mix a little pomegranate molasses with super-fresh ricotta and some cracked black pepper for a delicious crostini...just another thought for you.
Deadly delicious! I'm with dymnyno on the pomegranate molasses, which I bet does a nice job of keeping the sauce from being too sweet (my usual problem with most BBQ sauces). Definitely saving this and trying it soon. ;o)
Thanks, AntoniaJames! Let me know if/when you do. It definitely isn't too sweet, and you can single out the fruitiness from the pomegranate and the cinnamon in the dry rub, which makes it really special.
Sounds great...always looking for a great rub and sauce...and I love pomegranate molasses!
oh, good! glad you've tried it before - probably makes it easier to imagine how this sauce comes out...tangy, slightly fruity, and delicious.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
I made part of this recipe over the weekend! I got some great little baby back ribs, got all the stuff for the rub, but couldn't find the pomegranate molasses. We're up at Lake Tahoe for the Labor Day Weekend, and the stores here are more limited in what they carry than back home. So the bbq sauce will be for when we get home. But I made the ribs with your rub and it was fantastic! It had just the right balance to it. Thanks!!