I was so looking forward to the moment I pulled these tender ribs from the broiler and took the money shot: a whole rack of ribs, glistening and shiny, caramelized from the bbq sauce. I couldn’t wait to post it. Unfortunately for the photos (but not the deliciousness…), the ribs were literally so tender they fell apart! I ended up with a mouth-watering, caramelized, heap of ribs that required only a fork (but mostly my fingers). Pomegranate molasses is one of those essential ingredients in Mediterranean and Middle Eastern cooking. It’s really just pomegranates that have been cooked down in sugar, water, and maybe a bit of lemon juice to form a syrupy concentrate. It’s absolutely delicious in both sweet and savoury applications. Mixed with a bit of sparkling water, it’s a refreshing drink. It can be used in cakes, cookies, mousses, anything. And, also, makes a lovely ingredient for sauces – would go incredibly well with duck and made a really killer bbq sauce here. <br /> <br />It sounds a bit scary, but I wrapped these guys up in plastic wrap and then covered them with foil, cooking them in the oven for about 4 hours at 250? F. A bit of at-home-not-so-sous-vide (http://en.wikipedia.org/wiki/Sous-vide). But that’s what made them the most tender ribs I’ve ever made. Who needs a grill in a NYC apartment! The pomegranate molasses adds a tart and fruity kick to a really easy bbq sauce and tastes delicious with the dry-rubbed, juicy, falling-off-the-bone ribs. Enjoy! <br />

Share: