Description
Juicy St. Louis style pork spare ribs marinated in a flavorful blend of spices, worcestershire, and pomegranate juice, then slow-baked to perfection and finished with a tangy balsamic glaze and optional pomegranate arils for a delightful pop of freshness.
Ingredients
Scale
Ribs and Seasoning
- 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
Marinade
- 1/4 cup worcestershire sauce
- 1/4 cup pomegranate juice
- 2 tablespoons brown sugar
Finishing
- 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 over the ribs. Use your hands to thoroughly rub the spices into the meat, ensuring even coverage.
- Marinate the ribs: In the same bowl, pour the worcestershire sauce and pomegranate juice, then sprinkle in the brown sugar. Massage all the ingredients into the ribs with your hands. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or preferably overnight to allow the flavors to meld.
- Bake the ribs: Preheat your oven to 350°F. Line a large baking sheet with aluminum foil and pour about 1/2 cup of water onto the bottom to maintain moisture during cooking. Place a wire rack on top of the baking sheet to allow airflow around the ribs for crispiness. Arrange the sliced ribs on the wire rack and reserve the marinade. Bake for 30 minutes.
- Baste the ribs: At the halfway mark, carefully remove the baking sheet from the oven and baste the ribs all over with the reserved marinade using a cooking brush or spoon. Return the ribs to the oven and bake for another 30 minutes or until fully cooked and tender.
- Glaze the ribs: Once out of the oven, immediately drizzle the balsamic glaze over the warm ribs. Optionally, garnish with pomegranate arils for a fresh, tangy burst. Serve hot alongside your preferred side dishes and enjoy!
Notes
- For best flavor, marinate the ribs overnight, but a minimum of 3 hours will still provide good taste.
- If you don't have pomegranate juice, you can substitute with cranberry juice or unsweetened grape juice for a similar tartness.
- Using a wire rack helps the ribs cook evenly and develop a nice crust without sitting in their juices.
- The water in the baking sheet helps keep the ribs moist and prevents them from drying out.
- Balsamic glaze can be store-bought or homemade by reducing balsamic vinegar with a touch of brown sugar.
- Leftover ribs can be reheated gently in the oven with foil to preserve moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
