This Pomegranate-Glazed Christmas Ribs Recipe is a sticky and festive recipe, which features tender baby back ribs and a tangy pomegranate molasses glaze. It’s a show-stopping holiday main, ready in about 3 hours (plus marinating time).
Jump to RecipePomegranate-Glazed Christmas Ribs Recipe Ingredients
- 1/2 cup packed dark brown sugar
- 2 tablespoons chili powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 2 racks baby back ribs (about 2 1/4 pounds total)
- 3/4 cup pomegranate molasses, divided
- 1 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 jalapeño, thinly sliced
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/2 cup fresh pomegranate seeds (for garnish)
How To Make Pomegranate-Glazed Christmas Ribs Recipe
- Make the spice rub: In a medium bowl, combine the dark brown sugar, chili powder, allspice, cayenne pepper, smoked paprika, 1 tablespoon of salt, and a generous amount of black pepper. Mix well to break up any sugar clumps.
- Season and marinate: Brush the baby back ribs all over with 1/4 cup of the pomegranate molasses. This acts as a binder. Sprinkle the spice mixture evenly over both sides of the ribs, pressing it into the meat to adhere. Cover and refrigerate for at least 2 hours, but preferably overnight for maximum flavor penetration.
- Braise the ribs: Preheat the oven to 250 degrees F. Add the pomegranate juice, balsamic vinegar, and sliced jalapeño to the bottom of a roasting pan. Place the seasoned ribs on top (you can use a rack if you have one, or just lay them in). Tightly cover the roasting pan with heavy-duty foil. Bake for 1 1/2 to 2 hours, until the ribs are juicy, tender, and the meat easily pulls away when pierced with a fork.
- Make the glaze: Remove the ribs from the oven and set them aside on a baking sheet to rest for about 30 minutes. Meanwhile, place the roasting pan (with the juices and jalapeños) over 2 burners on the stovetop over medium-high heat. Whisk in the ketchup, Worcestershire sauce, and the remaining 1/2 cup of pomegranate molasses. Simmer the sauce until it is reduced by half and is thick and syrupy, about 15 to 20 minutes.
- Broil and caramelize: Position an oven rack in the top third of the oven and turn the heat to broil. Brush the resting ribs generously with about 1/2 cup of the reduced barbecue sauce. Broil the ribs on the top rack for 3 to 5 minutes, rotating the baking sheet halfway through, until the sauce is bubbly and nicely caramelized.
- Serve: Slice the ribs between the bones and transfer to a serving platter. Garnish with fresh pomegranate seeds for a burst of color and acidity. Serve with the remaining barbecue sauce on the side.
Recipe Tips
- What is Pomegranate Molasses? This is a thick syrup made from reducing pomegranate juice. It is tart, sweet, and essential for this recipe. You can find it in the international aisle or Middle Eastern markets.
- Removing the Membrane: For the most tender ribs, remove the thin silverskin membrane from the back of the ribs before applying the molasses and rub. Use a paper towel to grip the edge and pull it off in one piece.
- Don’t skip the rest: Letting the ribs rest after the low-and-slow bake allows the juices to settle. If you broil them immediately, they may dry out.
- Adjusting the heat: The jalapeño in the braising liquid adds a subtle background heat. For a spicier glaze, leave the seeds in the jalapeño or add a pinch more cayenne to the sauce reduction.
What To Serve With Pomegranate-Glazed Christmas Ribs
This rich, sticky dish pairs well with holiday classics or fresh winter sides.
- Creamy Mashed Potatoes: Perfect for soaking up the extra sauce.
- Roasted Brussels Sprouts: The bitterness balances the sweet glaze.
- Citrus Salad: Oranges and fennel with a vinaigrette cut through the fat.
- Warm Cornbread: A classic BBQ accompaniment.
How To Store Pomegranate-Glazed Christmas Ribs Recipe
- Refrigerate: Wrap leftover ribs tightly in foil or place in an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheat: To keep them tender, wrap the ribs in foil with a splash of water or extra sauce and heat in a 300°F oven for 20 minutes.
- Freeze: You can freeze the cooked ribs (sauced) for up to 3 months. Thaw in the refrigerator overnight before reheating.
Pomegranate-Glazed Christmas Ribs Recipe Nutrition Facts
- Calories: 600
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 950mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugar: 38g
- Protein: 35g
Nutrition information is estimated per serving (approx. 1/3 rack).
FAQs
Yes. Follow the instructions up to step 3. Place the liquid and ribs in a slow cooker and cook on Low for 6-8 hours. Remove ribs, transfer liquid to a pot to reduce for the sauce, then broil the ribs in the oven to caramelize.
If you absolutely cannot find it, you can make a substitute by reducing pomegranate juice with sugar and lemon juice until syrupy, or mix balsamic glaze with a little honey (though the flavor profile will differ).
It has a “warming” spice profile due to the allspice and chili powder, with a little kick from the cayenne and jalapeño. It is generally family-friendly, but you can omit the cayenne for zero heat.
Pomegranate-Glazed Christmas Ribs Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes2
hours30
minutes600
kcalThese festive baby back ribs are rubbed with warming spices, braised until tender, and finished with a sticky, sweet-and-sour pomegranate molasses glaze.
Ingredients
1/2 cup dark brown sugar
2 tbsp chili powder
1/4 tsp allspice
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
2 racks baby back ribs
3/4 cup pomegranate molasses
1 cup pomegranate juice
2 tbsp balsamic vinegar
1 jalapeño, sliced
1/2 cup ketchup
2 tbsp Worcestershire sauce
1/2 cup pomegranate seeds
Salt and black pepper
Directions
- Mix brown sugar, chili powder, allspice, cayenne, paprika, salt, and pepper.
- Brush ribs with 1/4 cup molasses; apply rub. Chill 2+ hours.
- Preheat oven to 250°F.
- Add pomegranate juice, vinegar, and jalapeño to a roasting pan. Add ribs.
- Cover tightly with foil; bake 1.5 to 2 hours until tender.
- Remove ribs to rest (30 mins).
- Simmer pan liquids with ketchup, Worcestershire, and remaining molasses until thick (15-20 mins).
- Brush ribs with sauce; broil 3-5 mins until caramelized.
- Garnish with seeds and serve.
Notes
- Foil Seal: Ensure the foil seal is very tight during the braise so the ribs steam in the pomegranate juice rather than drying out.
- Sauce Thickness: The sauce should coat the back of a spoon like a thick syrup before you brush it on the ribs.
- Seeds: The fresh pomegranate seeds add a crucial texture crunch and burst of acidity—don’t skip them!
