Description
Delicious St. Louis style pork spare ribs marinated with a blend of spices, Worcestershire sauce, brown sugar, and fresh pomegranate juice, then baked to tender perfection and finished with a tangy balsamic glaze and optional pomegranate aril garnish.
Ingredients
Scale
Ribs and Seasoning
- 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: In a large bowl, sprinkle kosher salt, ground white pepper, garlic powder, onion powder, smoked paprika, and dried parsley evenly over the ribs. Use your hands to thoroughly rub all the spices into the meat to ensure even seasoning.
- Marinate the ribs: Pour Worcestershire sauce, pomegranate juice, and brown sugar into the same bowl with the ribs. Massage all ingredients into the ribs by hand until well coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
- Bake the ribs: Preheat your oven to 350°F (175°C). Line a large baking sheet with aluminum foil. Pour about 1/2 cup of water onto the bottom of the sheet to help retain moisture during baking. Place a wire rack over the baking sheet to allow air circulation and crisping on all sides of the ribs. Arrange the marinated ribs on the wire rack. Reserve the leftover marinade. Bake the ribs in the oven for 30 minutes.
- Baste the ribs: When the ribs have baked halfway through, carefully remove the baking sheet from the oven. Using a cooking brush or spoon, baste the ribs all over with the reserved marinade to enhance moisture and flavor. Return the ribs to the oven and bake for another 30 minutes or until they are fully cooked and tender.
- Glaze and serve: Remove the ribs from the oven and immediately drizzle them with balsamic glaze while still warm. Optionally, garnish with fresh pomegranate arils for a pop of color and added freshness. Serve the ribs alongside your favorite side dishes and enjoy.
Notes
- Using a wire rack helps the ribs cook evenly and stay crispy without sitting in their own juices.
- Marinating overnight enhances the depth of flavor and tenderness of the ribs.
- The pomegranate juice provides a subtle sweet and tart dimension, complementing the savory spice blend.
- Balsamic glaze adds a beautiful tangy sweetness finishing touch; adjust the amount to taste.
Nutrition
- Serving Size: 1/2 of the prepared ribs
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
