Pomegranate Glazed Pork Ribs with Smoked Chili Salt
These sweet and salty ribs will make for a delicious lunch or dinner recipe. The use of smoked chili salt will make the flavor stand out from other alternatives.
4 slabs of pork ribs (St. Louis or Baby Back)
Barbecue Sauce to taste
Pit Barrel® Beef & Game Pit Rub
1 onion, finely chopped
6 tbsp. olive oil
6 cloves of garlic, finely chopped
1 tbsp. freshly grated ginger
3 cups tomato sauce
11/2 cup pomegranate molasses
1/2 cup molasses
1/4 cup blackberry honey
2 tbsp. cider vinegar
1 tbsp. freshly ground coriander
1 tbsp. freshly ground cumin
1 tbsp. smoked paprika
1 tsp. cinnamon
1 tsp. cloves
1 tsp. freshly ground allspice
1/2 tsp. freshly ground black pepper
4-6 tbsp. pepper paste or Harissa (personal preference)
1 1/2 tbsp. ground smoked paprika
1 tsp. chili flakes
2 tsp. ground sumac
1 tbsp. brown sugar
1/2 tsp. cracked black pepper
1/2 tbsp. sea salt flakes
1 tbsp. grated lime rind
Smoked Chili Salt
Heat olive oil in a thick bottomed pan. Add the finely chopped onion and gently sauté for two minutes. Add the garlic and the ginger, stir and cook for another two minutes or until the onions start to soften.
Add the tomato sauce, pomegranate molasses, dark molasses, honey, and spices. Mix well, then bring to a very gentle simmer gently. Cook in a low-temperature oven 280˚F for 2-3 hours, stirring regularly.
When ready, the sauce will have reduced to a thick, syrupy consistency. Add the pepper paste, mix well and cook for another 20 minutes.
Once cool reserve in the fridge until needed. Makes a quart.
For the smoked chili salt, place the paprika, chili, sumac, sugar, pepper, salt and lime rind in a bowl and mix well to combine.
Light your Pit Barrel® according to the instructions.
Remove the ribs from the package, rinse gently with cold water, then pat dry with paper towels.
If present on the bone side of the ribs, trim the skirt so that it’s flush with bones.
Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.
Moderately coat both sides of ribs with the Beef and Game Pit Rub.
Place one hook at least two bones down into the center of the thicker end (often the end with the narrower width) of each slab until it’s secure.
Hang the ribs from the rods in the Pit Barrel®, leaving space between each slab, and secure the lid.
Cook for approximately 3-4 hours for St. Louis style ribs, or 2-3 hours for baby backs, until the meat starts to pull back from the of the bone, approximately ¼ – ½ inches. Cook times may vary according to elevation as well.
Remove the slabs from the Pit Barrel®, leaving the hooks in place, and coat each side with barbecue sauce to taste.
Hang the ribs back in the Pit Barrel® and cook for approximately 30 minutes until BBQ sauce is caramelized.
Remove ribs from the Pit Barrel® (confirming doneness), and cut into individual ribs using Ultimate Chef's Knife and sprinkle with a pinch of the smoked chili salt and a squeeze of lime.
Desired Temp: 160º