Tart and Tangy Pomegranate BBQ Ribs

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Since I started making my pomegranate molasses BBQ sauce, we've never bothered to buy any commercial gluten-free bbq sauces again! It's so rich with layers of tart, tangy, sweet and savory. You can use it on pork, beef and chicken.

With this recipe, be sure not to baste your ribs early on. We like slow cooking our ribs for 3 hours in the oven and lather with bbq sauce, the last half hour.



  • 1 rack of pork or beef ribs, seasoned with sea salt and pepper
  • 1 /4cup pomegranate molasses (see note below)
  • 1/2 cup tomato puree
  • 1/4 cup maple syrup
  • 1 tablespoon olive oil
  • 1/4 onion
  • 4 garlic cloves
  • 1/2 teaspoon chili powder 
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt (optional)

*Note: pomegranate molasses and pomegranate syrup can be found in the international aisle of your grocery store or in international and middle eastern markets.

How To

1). Preheat oven to 400 degrees.

2). Season ribs. Arrange on large baking dish or metal rack.

3). To a blender, add pomegranate molasses, tomato puree, maple syrup, olive oil, onion, garlic cloves, chili powder, cinnamon and sea salt, Blend until pureed. Simmer in a sauce pot for 30 minutes. Set aside.

4). Put ribs into middle rack of oven and cook at 400 degrees for 1 hour.

5). Lower heat to 300 degrees for 90 minutes.

6). Brush ribs with bbq sauce. Cook for 30 minutes.

7). Remove ribs from oven and allow to sit for 5-8 minutes before cutting.