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5 lbs baby back ribs
1 tbsp kosher salt
1 tsp fresh ground black pepper
16 oz bottle 100% pomegranate juice*
⅔ cup ketchup
1 tbsp molasses
1 tbsp soy sauce
2 scallions, white and green parts, chopped
2 garlic cloves, minced
Prep Time: 20 minutes    Total Time: 2 hours
  1. Season ribs with salt and pepper.
  2. For Charcoal Grill, prepare an indirect medium-hot fire with drip pan in the center.
  3. For Gas Grill, heat grill to medium and turn off burners directly below where ribs wil go.
  4. Lightly oil cooking grate. Place ribs over indirect heat (over drip pan or unlit burner).
  5. Close grill hood and cook until ribs are tender, about 1½ to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 320º-350º F.)
  6. Meanwhile, bring pomegranate juice to a boil in a medium saucepan ovber high heat.
  7. Boil until thickened and reduce to &frac13 cup, about 15 minutes.
  8. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer.
  9. Cook, stirring often, until slightly thickened, about 5 minutes.
  10. During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.
*May substitute with ⅓ cup red currant jelly and 1 tbsp cider vinegar.

Serves 6 (4-rib slab per serving)