Mediterranean Back Ribs With Pomegranate Sauce

1. 1

   Season ribs with salt and pepper.

2. 2

   For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.

3. 3

   For a gas grill: heat grill to medium and turn off burners directly below where ribs will go.

4. 4

   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.)

5. 5

   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.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.