- 2 tablespoons olive oil
- ½ sweet onion
- 1 clove garlic
- 2 tablespoons fresh thyme leaves
- 1 15-ounce container of ketchup
- 1 cup pomegranate molasses
- 1/3 cup sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons dry mustard
- 2 teaspoons cumin
- 1 teaspoon paprika
- Salt and pepper
Pomegranate Molasses Barbecue Sauce Ingredients
Mash together the onion and the garlic in a food processor. I always like to annihilate the garlic first on its own to get it really chopped, then add the ½ onion.
Heat the olive oil in a sauce pot on medium heat. Add the garlic and onion and season with salt and pepper. Add the thyme, and sweat for 5 minutes on medium low.
Add the ketchup, molasses, sugar, vinegar, dry mustard, cumin, and paprika. Season again with salt and pepper, and stir to combine. Reduce the heat to low, and simmer for 25 minutes.
Pomegranate Molasses BBQ Ribs Ingredients
- 4 pound rack of pork spare ribs or baby backs
- 1 cup pomegranate molasses barbecue sauce
Pomegranate Molasses BBQ Ribs Procedure
Preheat the oven to 300 degrees F.
Season the ribs with salt and pepper, and put onto a baking sheet, underside up. Bake for 30 minutes.
Turn the rack over so that it is meat-side up, and bake for 30 minutes.
Glaze the whole rack of ribs with pomegranate molasses barbecue sauce, and bake underside up for 30 minutes.
Raise the heat to 450 degrees F, and while the oven is heating up, reglaze the top, meaty part of the ribs once again. Bake for 15 minutes, or until charred.
print this recipe