Mediterranean Back Ribs with Pomegranate Sauce

Mediterranean Back Ribs with Pomegranate Sauce

Made  times

"Fire up the grill. It's time to start a taste sensation! These Mediterranean Back Ribs with Pomegranate Sauce are sweet, saucy, and – yes – amazing."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 10 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Season ribs with salt and pepper. For a charcoal grill, prepare an indirect medium-hot fire with a drip pan in the center. For a gas grill, heat grill to medium and turn off burners directly below where the ribs will go. 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.)
  2. 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, scallion and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes. During last 20 minutes of cooking ribs, baste ribs with sauce. Ribs are done when the meat pulls away from the bone.


  • Serving Suggestions: Cucumber and tomato salad, grilled pita bread.
  • *For an alternative to the pomegranate sauce, try a Currant BBQ Sauce by substituting the reduced pomegranate juice with 1/3 cup red currant jelly and 1 tablespoon cider vinegar.
  • Nutritional Information per Serving:
  • Calories: 740; Fat: 55g; Saturated Fat: 20g; Cholesterol: 190mg; Sodium: 1660mg; Carbohydrates: 21g; Protein: 39g; Fiber: 0g



Other stories that may interest you