Pomegranate-Glazed Christmas Ribs (Ready-to-Print Version)
Tender pork ribs glazed with a tart-sweet pomegranate sauce and warm holiday spices for a festive main course.
# What You’ll Need:
→ Pork Ribs and Spice Rub
01 -
2 full racks baby back ribs (4.4 to 5.5 lbs total)
02 -
2 tablespoons brown sugar
03 -
1 tablespoon smoked paprika
04 -
2 teaspoons garlic powder
05 -
2 teaspoons onion powder
06 -
1 teaspoon ground coriander
07 -
1 teaspoon ground cumin
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
10 -
½ teaspoon cayenne pepper
→ Pomegranate Glaze
11 -
2 cups pure pomegranate juice
12 -
½ cup honey
13 -
¼ cup balsamic vinegar
14 -
3 tablespoons soy sauce
15 -
4 cloves garlic, minced
16 -
2 teaspoons fresh ginger, grated
17 -
1 teaspoon ground cinnamon
18 -
½ teaspoon ground allspice
19 -
¼ teaspoon ground cloves
20 -
2 tablespoons cornstarch mixed with 2 tablespoons water
21 -
1 tablespoon unsalted butter
→ Garnish and Serving
22 -
½ cup fresh pomegranate arils
23 -
2 tablespoons fresh rosemary, chopped
24 -
2 tablespoons fresh parsley, chopped
25 -
Flaky sea salt (to finish)
26 -
Lemon wedges
# Step-by-Step Guide:
01 -
Slide a butter knife under the membrane on the bone side of each rack and peel it off completely using a paper towel to ensure tender ribs.
02 -
Combine brown sugar, smoked paprika, garlic powder, onion powder, coriander, cumin, salt, black pepper, and cayenne in a bowl, mixing evenly.
03 -
Pat ribs dry and massage the spice rub thoroughly over both sides of each rack; let rest uncovered at room temperature for 30 minutes.
04 -
Preheat oven to 300°F (149°C). Wrap each rack tightly in foil and place on a sheet pan. Bake for 2 to 2.5 hours until meat is tender and pulls from bones easily.
05 -
In a saucepan, combine pomegranate juice, honey, balsamic vinegar, soy sauce, garlic, ginger, cinnamon, allspice, and cloves. Bring to a boil over medium-high heat, then simmer.
06 -
Simmer glaze for 25 to 30 minutes until reduced by half and syrupy. Stir in cornstarch slurry and cook 2 minutes more until glossy and thickened.
07 -
Remove from heat and stir in butter until melted for richness and sheen. Adjust seasoning for balanced tartness, sweetness, and warmth. Reserve half for serving.
08 -
Unwrap ribs carefully. Transfer to foil-lined pan and brush generously with half of the glaze, coating both sides.
09 -
Increase oven to 425°F (218°C) or set to broil. Cook ribs 8 to 10 minutes, basting with remaining glaze every 2 to 3 minutes until sticky and caramelized, watching closely.
10 -
Remove from oven and tent loosely with foil. Let rest for 10 minutes to distribute juices before slicing.
11 -
Cut ribs between bones or into 2-3 bone portions. Arrange on platter and garnish with pomegranate seeds, chopped rosemary and parsley, flaky sea salt, and lemon wedges. Drizzle extra glaze as desired.
# Handy Tips:
01 -
Remove the membrane to ensure tender ribs and better spice absorption.
02 -
Use 100% pure pomegranate juice for authentic flavor and vibrant color.
03 -
Watch carefully during glaze caramelization to prevent burning.
04 -
Ribs can be pre-cooked, refrigerated, and finished just before serving.