Description
Tender and flavorful St. Louis style pork spare ribs marinated in a blend of spices, worcestershire sauce, brown sugar, and fresh pomegranate juice, then baked to perfection and finished with a drizzle of tangy balsamic glaze and optional pomegranate arils for a burst of freshness.
Ingredients
Scale
Main Ingredients
- 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
- 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 for even seasoning.
- Marinate the ribs: In the same bowl, pour in Worcestershire sauce and pomegranate juice, then sprinkle the brown sugar over the ribs. Massage all the ingredients into the ribs by hand. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours or preferably overnight to allow flavors to fully develop.
- Bake the ribs: Preheat your oven to 350°F (175°C). 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 over the baking sheet to allow airflow and crispness. Arrange the sliced ribs evenly on the wire rack. Reserve the marinade for basting. Bake the ribs for 30 minutes.
- Baste the ribs: At the halfway cooking point (after 30 minutes), carefully remove the baking sheet from the oven. Using a cooking brush or spoon, baste the ribs with the reserved marinade to keep them moist and flavorful. Return the ribs to the oven and bake for an additional 30 minutes or until fully cooked through.
- Glaze the ribs: Once the ribs are done and still warm, immediately drizzle the balsamic glaze over them. Garnish with fresh pomegranate arils if desired for a pop of color and tartness. Serve hot alongside your favorite accompaniments and enjoy!
Notes
- For best flavor, marinate the ribs overnight to allow the spices and pomegranate juice to deeply infuse the meat.
- Using a wire rack in the baking sheet helps achieve a crispy texture on all sides by allowing heat to circulate evenly.
- The water in the baking sheet adds moisture in the oven, preventing the ribs from drying out during baking.
- Pomegranate arils add a fresh, tart contrast but are optional for garnish.
- This recipe pairs wonderfully with roasted vegetables, mashed potatoes, or a crisp green salad.
Nutrition
- Serving Size: 1/2 of the recipe (about 6-8 ounces of ribs)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
