I know, I know…I just posted a rib recipe not too long ago.  But it’s spring – or at least trying to be – and I’m tired of all those cold weather meals.  I want me some barbecue!

Not to mention that the pomegranate juice that POM Wonderful sent has been screaming at me from the fridge, begging to be enjoyed.  I’ve had a very difficult time not opening each bottle and guzzling away, although so far I’ve been successful at avoiding temptation.  I’ve succeeded as long as I keep dinner at the forefront of my mind…and these ribs have definitely been on my mind.  The very moment the POM Wonderful arrived, I knew these ribs would be the first thing I’d attempt.  Sticky, spicy and sweet…they’re fantastic!

We had spent the day with the girls doing all those things that families do.  We stopped by our local farmer’s market, where I bought some fresh garlic-parmesan ciabatta bread and fresh ricotta cheese.  Next was lunch with the Easter Bunny and a trip to the park.  Alan took the girls outside to play when we got home, and I snuck in a nap!  The day was begging for some tasty barbecue – nothing less would have been an appropriate ending to such a lovely day.  These turned out to be Alan’s favorite rib recipe of mine to date – even better than the usual -  and even my two-year-old was gnawing on the bones.  I’d say they were a success!

pomegranate-chipotle baby back ribs

• 8 oz. POM Wonderful pomegranate juice
  
• 2 T. fresh lemon juice
• 2 T. sugar
  
• 1/4 cup apple cider vinegar
• 2 tablespoons chipotle peppers, chopped very fine
• 8 oz. tomato sauce
• 2 teaspoons yellow mustard
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3 lbs baby back ribs
  

Combine pomegranate juice, lemon juice and sugar in a medium saucepan.  Bring to a boil then quickly reduce to the heat to low.  Simmer, stirring occasionally, until the mixture reduces to a syrup consistency that coats your spoon.  (By the way…what you’ve just created is called pomegranate molasses, which can be used in many different recipes).

Add the rest of the ingredients to saucepan, and continue to simmer until mixture thickens to a bbq sauce consistency.  Meanwhile…

Place your ribs on a large baking sheet covered with two sheets of foil.  Place two more sheets of foil over ribs, then crimp sides together.  Place ribs in oven and bake at 300 degrees for an hour and a half.  Take ribs out of oven and cut into pieces, about two ribs per piece; drain fat off pan.  Toss each piece in sauce and place back on foil.  Pour remaining sauce over ribs and place back in oven.  Bake, uncovered, for another 30 – 60 minutes, until ribs are cooked through and very tender.  Of course, you can do the same thing on your grill, unless you’re lazy like me and don’t feel like dragging it out!

Serve with potatoes and veggies, along with some delicious fresh bread.

Enjoy!