By Protein
Pomegranate Molasses Pork Baby Back Ribs Recipe
Ingredients
- 1 EA. ibp Trusted Excellence® Pork Baby Back Ribs
- 2 TSP. Salt
- 1 TSP. Pepper
- 1 TSP. Cumin
- 1 TSP. Smoked Paprika
- 12 OZ. Pomegranate Molasses Glaze (Sub-Recipe)
- 2 TBSP. Fresh Pomegranate Seeds
- 1/2 OZ. Scallions, Bias Cut
Individually sliced, tender pork baby back ribs coated in sweet pomegranate molasses glaze, topped with juicy pomegranate seeds and fresh scallions.
Directions
- Remove membrane from the back of the ribs for increased tenderness.
- In a small bowl, combine salt, pepper, cumin, and smoked paprika. Rub ribs with seasoning mixture.
- Preheat convection oven to 300°F.
- Place the ribs on a roasting rack on a sheet tray lined with aluminum. Bake for 2.5 - 3 hrs. until tender and internal temperature reaches 190-200°F. Split the glaze in half and baste ribs with glaze every 30 minutes.
- While the ribs are cooking, put the non-basting portion of glaze over low heat to reduce by half. Set aside.
- Once cooked, remove ribs from oven and allow to rest at room temperature for a couple of minutes.
- Once rested, slice each rib to separate and place on service tray. Apply a coat of reduced glaze onto riblets and serve immediately.
Pomegranate Molasses Glaze
Ingredients
- 1 cup Pomegranate Molasses, Prepared
- 1/4 cup Honey
- 1/4 cup Soy Sauce
- 2 tbsp. Garlic, Finely Grated
- 1 tbsp. Ginger, Finely Grated
Directions
- Whisk all the ingredients together in a mixing bowl.
- Set aside for use when cooking ribs, or store covered and refrigerated for later use.
Chef's note: If glaze starts to darken too much, you can cover the ribs with another piece of aluminum to avoid burning the glaze.
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