Description
Tender and flavorful St. Louis style pork spare ribs marinated in a zesty mixture of Worcestershire, pomegranate juice, and spices, then oven-baked to perfection and finished with a sweet and tangy balsamic glaze, garnished with fresh pomegranate arils for a vibrant touch.
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
- 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 over the ribs. Use your hands to thoroughly rub the spices into the meat for even flavor distribution.
- Marinate the ribs: Add Worcestershire sauce, pomegranate juice, and brown sugar to the same bowl with the ribs. Massage all the ingredients into the meat using your hands, cover the bowl with plastic wrap, and refrigerate for at least 3 hours, preferably overnight to maximize flavor absorption.
- 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 onto the foil to maintain moisture. Place a wire rack on the baking sheet to promote airflow and crispiness. Arrange the ribs on the wire rack and reserve the marinade. Bake for 30 minutes.
- Baste the ribs: At the 30-minute mark, carefully remove the baking sheet from the oven. Using a brush or spoon, baste the ribs with the reserved marinade evenly. Return the ribs to the oven and bake for another 30 minutes, or until fully cooked through and tender.
- Glaze the ribs: Remove the ribs from the oven and while still warm, drizzle them generously with balsamic glaze. Optionally, garnish with fresh pomegranate arils to add a burst of freshness and color. Serve alongside your favorite side dishes and enjoy!
Notes
- For best flavor, marinate the ribs overnight to allow the spices and pomegranate juice to fully penetrate the meat.
- If you don’t have St. Louis style ribs, baby back ribs can be used as a substitute, but adjust cooking time accordingly.
- Use a wire rack during baking to ensure the ribs cook evenly and develop a nice crust without sitting in their own juices.
- If balsamic glaze is not available, reduce balsamic vinegar with a little honey or brown sugar on the stovetop until syrupy.
- Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
