Impress your guests with the sizzling ribs glistening with the dark red pomegranate Molasses. A must-have for your summer recipes collection.
1-4 St. pork back rib racks, membrane removed, cut into 4-5 rib chunks
kosher salt + pepper
1-2 cans of light beer (depending on how many racks)
2 cups ketchup
3/4 cup pomegranate molasses
1 1/2 cups white vinegar
1/4 cup honey
1/2 cup brown sugar
1 tsp liquid hickory smoke
2 tbsp SMAK DAB Hot Honey Jalapeño Mustard
1 tsp garlic powder
1 tsp onion powder
1 tbsp SMAK DAB Mustard, any flavor will do
1 tsp Worcestershire sauce
5 turns on a pepper mill
1 tsp sea salt
Pre-heat the oven to 325˚F. In a roaster, season the ribs with salt on both sides. Place the ribs in the roaster with the meaty side up and pour in beer. Cover the ribs with a lid, this will ensure the ribs will be super moist. Roast in the oven for around 2 hours. (You can also use a slow cooker, add ribs and beer, and cook on low for 4 hours)
While the ribs are roasting, make the bbq sauce by combining all of the ingredients in a heavy bottomed pot. Bring to a boil over medium-high heat and then turn down to low and simmer for 25 minutes, or until reduced and thick! Cool. (This sauce can be made a few days ahead and kept in the fridge)
Slather the ribs, meaty side up, with a generous amount of the bbq sauce. BBQ on medium-high heat on the meaty side first for about 4-5 minutes, until the sauce begins to bubble and caramelize. Slather the bottom side with sauce. Flip so the meaty side is up, and slather generously again with sauce. Once the 3-4 minutes is up on that side, flip and grill the meaty side again.
Serve with extra bbq sauce on the side. Enjoy!
SIDE NOTE: Try this method if you want to prep everything a day in advance… Once the ribs are tender and cooked through, remove from the oven and cool. In a heavy duty plastic bag, combine ribs and enough sauce to cover. (You will have some leftover sauce!) Allow to refrigerate 4 hours or overnight, for best results! Follow instruction above for grilling the ribs.
Recipe provided by Smak Dab Mustards.
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