Recipe Details

Mediterranean Back Ribs with Pomegranate Sauce

Prep Time: 10 minutes
Cook Time: 2 hours
Servings: 6


Cook to 145 F with 3 minute rest


5 pounds pork back ribs
1 tablespoon kosher salt
1 teaspoon black pepper, freshly ground
1 16-oz bottle pomegranate juice, 100% *
2/3 cup ketchup
1 tablespoon molasses
1 tablespoon soy sauce
2 scallions, white and green parts, chopped
2 cloves garlic, minced

Cooking Directions

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.
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 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)

Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.

During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.

Yield: 6 servings, (4-rib slab per serving )

Serving Suggestions

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 cup red currant jelly and 1 tablespoon cider vinegar.

Nutrition Information

Calories: 740 calories
Protein: 39 grams
Fat: 55 grams
Sodium: 1660 milligrams
Cholesterol: 190 milligrams
Saturated Fat: 20 grams
Carbohydrates: 21 grams
Fiber: 0 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

Pork Social

Featured Video

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

About the Cut: Back Ribs

Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones.

Read more about Back Ribs  Arrow
More recipes with Back Ribs  Arrow

About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

Read more about Grilling  Arrow
More recipes with Grilling  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

If you do plan on keeping the back ribs longer than 2 to 3 days before cooking, store them well-wrapped in the freezer.

See more tips  View Recipe

Butcher's Tips

Back ribs are also referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.

See more tips  View Recipe

Rate this Recipe
My Rating * * * *
Review Title

All Time Best
by anonymous 07/01/2013
I grill out all the time living on the NC coast. This is my families favorite sauce for baby back ribs on the grill. I've "won" a few friendly neighborly "cook offs" with this recipe!!

They look amazing!
by anonymous 11/23/2012
I saw these in the Pork Council Bedlam ad today. They looked so good I almost ate the ad!!

A keeper - Yummy!
by anonymous 11/03/2011
My husband made these a little while ago and we loved them especially our little boy. You definitely need to shorten the cooking time especially if the ribs are not thick. We are making them again tonight.

by harmony 07/30/2011
 loved these so much! would shorten the cooking time a bit next time

by Christine 07/06/2011
My husband does NOT cook and he saw this recipe and had to have it. It was fantastic!

by Mike M 06/29/2011
I made this last week for Fathers Day and it was absolutely delicious, easy and fun.

med ribs w pom sauce
by tom s 05/19/2011
 can be done in oven w minor ajust