Pomegranate BBQ Ribs

I saw that this recipe has been posted on a number of websites – like PaleoPlan MasteringPaleo and FastPaleo – with glowing reviews. I gave it a try and… dude. Think heavenly angels feeding you tender beautiful BBQ. Messy, tangy, and just a little sweet.

Best ribs I’ve ever had. No joke.

This took about 20 minutes of prep time for the sauce, an over two hours to cook! I don’t like recipes with too many ingredients, and I don’t like spending so much of my day monitoring the kitchen. But, you know what? This recipe is so good I’m willing to do it again. Soon.

Pomegranate BBQ Ribs


1 Large, Ripe, Pomegranate

1/4 cup Balsamic Vinegar

3/4 cup Water

1 Tablespoon Coconut Aminos

3 Tablespoons Organic Tomato Paste

1 Full Rack (12) Pork Back Ribs

Salt and Pepper

In a small saucepan, combine the pomegranate seeds, balsamic vinegar, and water. Bring to a boil, then cover and let simmer for 20 minutes.

Then, add the coconut aminos and tomato paste, and stir until completely incorporated into the mixture.

Remove from heat and set aside for later use.

Cut the pork back ribs into sections of 4 ribs. Lightly salt and pepper the meaty side of the ribs, and place in a baking dish with enough water to cover the bottom of the dish about 1/2 inch deep. Cover tightly with foil.

Cook ribs at 250 for one hour. Turn ribs over, re-seal the foil, and bake another hour.

Remove the ribs from the oven, and turn the heat up to 450.

Pour off any liquid from the baking dish. Paint the meaty side of the ribs with half of the Pomegranate BBQ Sauce, and return to the oven uncovered for 30 minutes (meaty, saucy side of ribs facing up).

Serve ribs slathered with remaining BBQ sauce.

Enjoy with lots of extra napkins nearby!


Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>