Pomegranate Molasses + Dijon BBQ Ribs

Impress your guests with the sizzling ribs glistening with the dark red pomegranate Molasses. A must-have for your summer recipes collection.

Ribs

1-4 St. pork back rib racks, membrane removed, cut into 4-5 rib chunks

kosher salt + pepper

1-2 cans of light beer (depending on how many racks)

Sauce

2 cups ketchup

3/4 cup pomegranate molasses

1 1/2 cups white vinegar

1/4 cup honey

1/2 cup brown sugar

1 tsp liquid hickory smoke

2 tbsp SMAK DAB Hot Honey Jalapeño Mustard

1 tsp garlic powder

1 tsp onion powder

1 tbsp SMAK DAB Mustard, any flavor will do

1 tsp Worcestershire sauce

5 turns on a pepper mill

1 tsp sea salt

Directions:

Pre-heat the oven to 325˚F. In a roaster, season the ribs with salt on both sides. Place the ribs in the roaster with the meaty side up and pour in beer. Cover the ribs with a lid, this will ensure the ribs will be super moist. Roast in the oven for around 2 hours. (You can also use a slow cooker, add ribs and beer, and cook on low for 4 hours) 

While the ribs are roasting, make the bbq sauce by combining all of the ingredients in a heavy bottomed pot. Bring to a boil over medium-high heat and then turn down to low and simmer for 25 minutes, or until reduced and thick! Cool. (This sauce can be made a few days ahead and kept in the fridge)

Slather the ribs, meaty side up, with a generous amount of the bbq sauce. BBQ on medium-high heat on the meaty side first for about 4-5 minutes, until the sauce begins to bubble and caramelize. Slather the bottom side with sauce. Flip so the meaty side is up, and slather generously again with sauce. Once the 3-4 minutes is up on that side, flip and grill the meaty side again.

Serve with extra bbq sauce on the side. Enjoy!

SIDE NOTE: Try this method if you want to prep everything a day in advance… Once the ribs are tender and cooked through, remove from the oven and cool. In a heavy duty plastic bag, combine ribs and enough sauce to cover. (You will have some leftover sauce!) Allow to refrigerate 4 hours or overnight, for best results! Follow instruction above for grilling the ribs.