Description
These Pomegranate Balsamic Glazed Ribs feature tender St. Louis style pork spare ribs marinated in a flavorful blend of spices, Worcestershire sauce, and pomegranate juice, then oven-baked to perfection and finished with a tangy balsamic glaze and optional pomegranate arils for a burst of freshness.
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: In the same bowl, pour in the Worcestershire sauce and pomegranate juice, then sprinkle the brown sugar over the ribs. Massage all the ingredients into the ribs with your hands. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours or overnight for best flavor infusion.
- Bake the ribs: Preheat the oven to 350°F. Line a large baking sheet with aluminum foil and pour about 1/2 cup of water onto the foil to create moisture during cooking. Place a wire rack on top of the baking sheet to allow airflow under the ribs. Arrange the sliced ribs on the wire rack and reserve the marinade. Bake for 30 minutes.
- Baste the ribs: Remove the baking sheet from the oven halfway through cooking (after 30 minutes). Use a cooking brush or spoon to baste the ribs thoroughly 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 balsamic glaze over the warm ribs. Optionally, garnish with fresh pomegranate arils for added color, texture, and burst of freshness. Serve with your favorite side dishes and enjoy!
Notes
- For best flavor, marinate the ribs overnight to allow the spices and juices to fully penetrate the meat.
- Using a wire rack during baking helps promote even cooking and achieves a slightly crisp exterior.
- If you cannot find pomegranate juice, a tart cranberry juice substitute can be used.
- Leftover ribs can be reheated gently in the oven or microwave and drizzled with extra balsamic glaze before serving.
- To make this dish gluten free, ensure Worcestershire sauce used is gluten free, or substitute with a gluten free soy sauce alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
