These pomegranate balsamic glazed ribs are the perfect balance of smoky richness and fruity tang. The tender meat, glazed in a reduction of pomegranate juice, balsamic vinegar, and honey, offers a deliciously glossy finish.
The sweetness of the glaze enhances the natural flavors of the pork while the antioxidants from pomegranate juice provide a healthful twist to this indulgent dish.
Whether you’re preparing for a holiday feast or a casual cookout, this recipe is both versatile and impressive. Marinate the ribs overnight for deeper flavor or prepare them quickly for last-minute plans.
Serve with roasted vegetables or a crisp salad for a full, restaurant-quality meal at home. The combination of savory and sweet will make these ribs a crowd-pleasing favorite every time.
Why I Love This Recipe (And You Will Too)
- Next-Level Flavor: The tangy-sweet glaze brings out the best in the ribs, making every bite burst with complexity.
- Flexible Cooking Options: You can bake, grill, or even use a smoker depending on your time and setup.
- Perfect for Entertaining: It’s a visually stunning dish that feels special, whether for holidays or casual gatherings.
- Healthier Indulgence: The pomegranate adds antioxidants, so it’s a decadent meal with a bit of balance.
Pomegranate-Glazed Christmas Ribs Recipe
Equipment
- Baking sheet
- Roasting pan
- Oven
- Saucepan
- Basting Brush
- Aluminum foil
- Measuring Cups
- Tongs
Ingredients
- 2 1/2 – 3 pounds pork spare ribs sliced apart
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon ground white pepper
- 1/4 cup worcestershire
- 2 teaspoons kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 cup pomegranate juice
- 2 tablespoons brown sugar
- Colavita Balsamic Glaze for drizzling
- Pomegranate arils for garnish- optional
Instructions
- Season the ribs: Rub the ribs with salt, pepper, garlic powder, onion powder, smoked paprika, and dried parsley using your hands.
- Marinate the ribs: Add Worcestershire sauce, pomegranate juice, and brown sugar to the ribs and massage in. Cover and refrigerate for at least 3 hours, or overnight.
- Preheat the oven: Set the oven to 350°F. Line a baking sheet with aluminum foil and add ½ cup of water. Place a wire rack on top.
- Bake the ribs: Arrange the ribs on the wire rack, reserving the marinade. Bake for 30 minutes.
- Baste the ribs: After 15 minutes, baste the ribs with the reserved marinade. Continue baking for another 30 minutes.
- Glaze the ribs: Drizzle balsamic vinegar glaze over the ribs while they’re warm. Garnish with pomegranate arils if desired.
- Serve: Enjoy the ribs with your favorite side dishes!
