Pomegranate-Glazed Christmas Ribs

These PomegranateGlazed Christmas Ribs bring a festive twist to your holiday table with tender, falloffthebone pork generously coated in a jeweltoned pomegranate glaze. The tart sweetness of pomegranate paired with warm spices creates a complex and memorable flavor profile that stands out from traditional holiday roasts. Perfect for holiday gatherings or a special family dinner, these ribs serve six to eight and impress with their vibrant appearance and rich taste.

I first made these ribs to surprise my family during Christmas, and now they request them every year because of the glaze's unforgettable flavor and festive look.

Ingredients

• Two full racks of baby back ribs: about four to five pounds total, for tender, meaty servings
• Brown sugar: to add caramelized sweetness and help create a rich crust
• Smoked paprika: for deep smoky flavor and beautiful color, choose Spanish smoked paprika if available
• Garlic powder and onion powder: add an aromatic foundation essential for savory depth
• Coriander, cumin, and cayenne: bring warm, earthy, and slightly spicy notes balancing sweetness
• Salt and black pepper: highlight the natural flavors of the pork
• Pomegranate juice: 100 percent pure for authentic tart sweet flavor and vibrant color
• Honey: as natural sweetener that enhances the glaze’s richness and caramelization
• Balsamic vinegar: contributes acidity to balance sweetness and deepen the glaze’s complexity
• Soy sauce: adds umami for savory depth
• Fresh garlic and ginger: add pungent, fresh warmth that brightens the glaze
• Warm spices cinnamon, allspice, and cloves: bring festive fragrance and cozy holiday notes
• Cornstarch slurry: thickens the glaze to a syrupy consistency
• Butter: enriches the finished glaze and gives it a glossy sheen
• Fresh pomegranate arils and chopped rosemary and parsley: for a festive garnish and herbal brightness
• Flaky sea salt: for finishing touches and bursts of saltiness
• Lemon wedges: provide a fresh contrast when served

Instructions

Sauté the Aromatics:

This step applies to the glaze preparation where fresh garlic and grated ginger are added directly to the pomegranate juice mixture. Their fresh, pungent heat will simmer gently adding dimension to the glaze.

Prepare the Ribs:

Remove the membrane from the bone side of each rack by slipping a butter knife underneath, then grasping it with a paper towel and pulling it off in one piece. This ensures the ribs are tender and allows flavor to penetrate.

Create the Spice Rub:

Mix the brown sugar, smoked paprika, garlic powder, onion powder, coriander, cumin, salt, black pepper, and cayenne thoroughly in a bowl. The even spice blend forms the backbone of the rib’s flavor.

Apply the Rub:

Pat ribs dry and massage the spice mix all over both sides. Let them sit at room temperature for 30 minutes to absorb the rub and develop flavor.

SlowRoast the Ribs:

Preheat the oven to 300 degrees Fahrenheit. Wrap ribs tightly in foil packets to retain moisture and bake for two to two and a half hours until very tender and nearly falling off the bone.

Simmer the Glaze:

Combine pomegranate juice, honey, balsamic vinegar, soy sauce, minced garlic, grated ginger, cinnamon, allspice, and cloves in a saucepan. Bring to a boil then reduce to medium low heat, simmering and stirring occasionally.

Reduce and Thicken:

Simmer for about 25 to 30 minutes until the glaze reduces by half and begins to thicken. Stir in the cornstarch slurry and cook for an additional two minutes until shiny and thick.

Finish the Glaze:

Remove from heat and stir in butter for richness and shine. Taste and adjust seasoning to balance tart, sweet, and savory flavors. Reserve half for serving alongside the ribs.

Glaze the Ribs:

Carefully unwrap the ribs and place on a foil lined baking sheet. Brush generously with the glaze on both sides.

Caramelize the Glaze:

Increase oven temperature to 425 degrees Fahrenheit or use the broiler. Cook ribs for eight to ten minutes, basting every two to three minutes until sticky and caramelized, watching closely to prevent burning.

Rest the Ribs:

Take ribs out and tent loosely with foil. Let rest for ten minutes for juices to redistribute, ensuring moist and flavorful meat.

Cut and Serve:

Cut ribs between bones for individual servings or in two to three bone sections. Arrange on a platter, garnish with fresh pomegranate arils, rosemary, parsley, and flaky sea salt. Serve with additional glaze and lemon wedges.

These ribs have become my festive favorite because the pomegranate glaze captures the spirit of the holidays perfectly. The ruby red color shines on the platter alongside the bright pomegranate seeds and fresh herbs. Every bite reminds me of joyful holiday dinners where this dish is always the star.

Storage Tips

Store any leftover ribs in airtight containers with remaining glaze in the fridge for up to four days. Reheat gently uncovered at 325 degrees Fahrenheit, brushing with glaze to keep moist and sticky.

Ingredient Substitutions

If fresh pomegranate juice is unavailable, try unsweetened cranberry juice mixed with a splash of lemon juice to mimic tartness. Maple syrup can replace honey for a different but still rich sweetness.

Serving Suggestions

Pair these ribs with creamy mashed potatoes or wild rice to soak up extra glaze. Roasted Brussels sprouts or winter squash gratin add comforting, seasonal sides that complement the sweet and spicy glaze. Finish the meal with a crisp salad dressed with a citrus vinaigrette for brightness.

These pomegranate glazed ribs make a festive centerpiece that tastes as spectacular as they look. Serve with extra glaze and fresh pomegranate arils for a show stopping holiday dish.

Your Recipe Questions Answered

→ How do I ensure the ribs are tender and flavorful?

Removing the membrane from the back of the ribs allows the rub and glaze to penetrate fully. Slow roasting the ribs at a low temperature makes the meat tender and juicy.

→ What is the best way to make the pomegranate glaze thick and glossy?

Simmer the pomegranate juice mixture until reduced by half, then add a cornstarch slurry. Stirring in butter at the end adds richness and sheen to the glaze.

→ Can I prepare the ribs ahead of time?

Yes, ribs can be cooked through the slow-roasting step and refrigerated for up to 2 days. Finish glazing and caramelizing just before serving.

→ What sides pair well with pomegranate-glazed ribs?

Creamy mashed potatoes, roasted Brussels sprouts, winter squash gratin, or wild rice pilaf complement the tangy glaze beautifully.

→ How can I prevent the glaze from burning during caramelization?

Baste frequently while broiling or baking at high heat, and keep a close eye as the sugars can burn quickly. Rotate the pan if your oven has hot spots.

→ What wine pairs best with this dish?

Medium-bodied reds like Pinot Noir or Grenache complement the glaze, while off-dry Riesling or Gewürztraminer offer a nice acidity balance.