Servings: 6
Prep Time: n/a
Cook Time: 1 Hr. 30 Min.

+ 5 lb. pork back ribs
+ 1 Tbsp. kosher salt
+ 1 tsp. black pepper, freshly ground
+ 16-oz. bottle 100% pomegranate juice*
+ 2/3 c. ketchup
+ 1 Tbsp. molasses
+ 1 Tbsp. soy sauce
+ 2 scallions, white and green parts, chopped
+ 2 cloves garlic, minced

1. Season ribs with salt and pepper. For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center. For a gas grill: heat grill to medium and turn off burners directly below where ribs will go.
2. Lightly oil cooking grate. Place ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until ribs are tender, about 1 1/2-2 hr. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill
temperature of about 325-350°F.)
3. Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 c., about 15 min. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often,
until slightly thickened, about 5 min.
4. During last 20 min. of cooking ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.

* Serve with cucumber and tomato salad and grilled pita bread.

*For an alternative to the pomegranate sauce, try a Currant BBQ Sauce by substituting the reduced pomegranate juice with
1/3 c. red currant jelly and 1 Tbsp. cider vinegar.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 740;   Total Fat: 55g;   Saturated Fat: 20g;   Cholesterol: 190mg;   Total Carbs: 21g;   Fiber: 0g;   Protein: 39g;   Sodium: 1660mg;