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Smoked Pomegranate Baby Back Ribs

Smoked Pomegranate Baby Back Ribs

By @TheModernProper

Smoked pomegranate BBQ sauce on baby back ribs? Yeah, you read that right. The Modern Proper went into the lab to make some truly unique ribs. With a 24-hour brine and a smokin' sauce, you can't go wrong with this sticky sweet combo.

Prep Time

30 Min

Cook Time

4 Hrs
30 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

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Units of Measurement:
main
1 onion
1 Head Garlic, halved
2 bay leaves
2 Tablespoon allspice berries
2 Tablespoon whole black peppercorns
2 Stick cinnamon
1/2 Cup salt
2 Rack baby back ribs
1/3 Cup Pomegranate Molasses
1/2 Cup Pomegranate Juice
1 Cup brown sugar
1 Cup apple cider vinegar
1 Teaspoon Allspice, ground
1/2 Teaspoon ground cinnamon
1 Teaspoon onion powder
1 Teaspoon garlic powder
1/4 Teaspoon freshly ground black pepper
As Needed cilantro

Step

  • 1

    For the Brine: In a large stock pot bring 1 gallon of water along with onion, garlic, bay leaves, allspice berries, peppercorn, cinnamon sticks and salt to a boil. Remove from heat and allow to cool.

  • 2

    Place ribs in pot making sure they are fully submerged in the brine, adding more water if necessary. Cover and allow ribs to soak in brine for 24 hours.

  • 3

    For the Pomegranate BBQ Sauce: Combine all ingredients in a saucepan and allow to simmer for 30 minutes, stirring often. Remove from heat allow to cool slightly. Add all ingredients to a food processor and blend until smooth. BBQ sauce can be stored for up to 2 weeks in refrigerator.

  • 4

    For the Ribs: Remove ribs from brine and dry with a paper towel.

  • 5

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

    180 ˚F / 82 ˚C

  • 6

    Place ribs directly on grill bone side down. Allow to smoke for 3 hours.

    03:00

  • 7

    Increase heat on grill to 375°F and preheat, lid closed. Using the pomegranate BBQ sauce, generously coat the ribs and allow to cook for another hour. Meat should be tender but not falling off the bones.

    375 ˚F / 191 ˚C

    01:00

  • 8

    To serve, garnish with minced cilantro. Enjoy!

My Notes

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