Description
Tender St. Louis style pork spare ribs marinated in a flavorful blend of spices, Worcestershire, and pomegranate juice, then baked to perfection and finished with a sweet tangy balsamic glaze and optional pomegranate arils for a burst of freshness.
Ingredients
Scale
Ribs and Seasonings
- 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
Marinade
- 1/4 cup Worcestershire sauce
- 1/4 cup pomegranate juice
- 2 tablespoons brown sugar
Finishing Touches
- 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 onto the ribs. Use your hands to thoroughly rub the spices into the meat, making sure each piece is well coated.
- Marinate the ribs: In the same bowl with the ribs and spices, pour in Worcestershire sauce and pomegranate juice, then sprinkle the brown sugar over everything. Massage the marinade into the ribs with your hands until evenly distributed. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow flavors to develop deeply.
- Bake the ribs: Preheat your oven to 350°F. Line a large baking sheet with aluminum foil and pour about 1/2 cup of water into the bottom to maintain moisture during cooking. Place a wire rack on top of the baking sheet to promote airflow and crispness. Arrange the sliced ribs on the wire rack in a single layer. Reserve the marinade. Bake ribs in the oven for 30 minutes.
- Baste the ribs: After 30 minutes, carefully remove the baking sheet from the oven. Use a cooking brush or spoon to baste the ribs all over with the reserved marinade. Return the ribs to the oven and bake for an additional 30 minutes, or until ribs are fully cooked and tender.
- Glaze the ribs: As soon as you remove the ribs from the oven, drizzle balsamic glaze generously over the warm ribs. Optionally, sprinkle pomegranate arils on top for a fresh, jewel-like garnish. Serve the ribs immediately with your favorite side dishes for a delicious meal.
Notes
- For best flavor, marinate the ribs overnight to allow the spices and pomegranate juice to penetrate the meat fully.
- If you do not have a wire rack, you can place the ribs directly on the foil-lined baking sheet, but flip them halfway through baking to ensure even cooking.
- Adjust the amount of brown sugar if you prefer a less sweet glaze or want a stronger tang from the pomegranate juice.
- Balsamic glaze can be purchased pre-made or easily reduced at home by simmering balsamic vinegar until thickened.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to maintain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
