Description
Tender and flavorful St. Louis style pork spare ribs marinated in a tangy pomegranate and Worcestershire sauce mixture, baked to perfection, then finished with a luscious balsamic glaze and optional pomegranate arils for a burst of freshness.
Ingredients
Scale
Ribs and Marinade
- 2 1/2 – 3 pounds St. Louis style pork spare ribs, sliced apart
- 2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/4 cup Worcestershire sauce
- 1/4 cup pomegranate juice
- 2 tablespoons brown sugar
Finishing Touches
- Balsamic glaze, for drizzling
- Pomegranate arils, for garnish (optional)
Instructions
- Season the ribs: Using a large bowl, sprinkle kosher salt, ground white pepper, garlic powder, onion powder, smoked paprika, and dried parsley evenly over the sliced ribs. Use your hands to thoroughly rub the spices into the meat to ensure even flavor distribution.
- Marinate the ribs: In the same bowl, pour in Worcestershire sauce and pomegranate juice, then sprinkle brown sugar over the ribs. Massage all ingredients together with your hands, coating the ribs well. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to enhance the flavor and tenderness.
- Bake the ribs: Preheat the oven to 350°F. Line a large baking sheet with aluminum foil and add about 1/2 cup of water to the bottom to maintain moisture during baking. Place a wire rack over the baking sheet to allow airflow and crispness on all sides of the ribs. Arrange the marinated ribs on the wire rack and reserve the marinade. Bake uncovered for 30 minutes.
- Baste the ribs: At the halfway mark of baking, carefully remove the baking sheet from the oven. Using a cooking brush or spoon, baste the ribs evenly with the reserved marinade to enhance flavor and moisture. Return the ribs to the oven and continue baking for an additional 30 minutes or until fully cooked and tender.
- Glaze the ribs: Once cooked, immediately drizzle balsamic glaze over the warm ribs. Garnish with pomegranate arils if desired for a fresh and colorful touch. Serve the ribs hot alongside your favorite side dishes and enjoy!
Notes
- For best flavor, marinate the ribs overnight to allow spices and juices to penetrate deeply.
- If you don’t have a wire rack, you can place the ribs directly on the foil-lined baking sheet, but turnover during cooking can help ensure even crispness.
- Balsamic glaze can be store-bought or homemade by reducing balsamic vinegar with a bit of sugar until syrupy.
- Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
- Use pomegranate arils as a garnish to add a sweet, juicy contrast and a pop of color to the dish.
Nutrition
- Serving Size: 1 serving (approximately 6 ounces ribs)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
