How To Make Baby Back Ribs with Ginger-Pomegranate Glaze | Clint…
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
Clinton Kelly shares the recipe for his baby back ribs with ginger-pomegranate glaze that are ALWAYS a hit when he serves them.
Looking for a crowd-pleasing dessert, too? Try Clinton's Banana Toffee Pie.
- 2 racks baby back ribs
- ½ cup brown sugar
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon ground cayenne
- 1 cup pomegranate juice
- 1 jalapeño pepper, sliced
- 3 tablespoons honey
- 2 tablespoons fresh ginger, minced or grated
- Lime zest and wedges, for serving
- Sliced scallions, for serving (optional)
Preheat the oven to 300°F.
Pat the ribs dry with paper towels. (If the racks are longer than your baking sheet, cut them in half.)
In a bowl, combine brown sugar, salt, black pepper, garlic powder and cayenne. Rub each rack on both sides with the mixture and wrap in aluminum foil. Seal each foil pouch well, so steam doesn’t escape. Place on a baking sheet and cook about 2 hours.
While the ribs are cooking, make the pomegranate glaze: In a small saucepan, combine the pomegranate juice, jalapeño, honey and ginger, and simmer over medium heat. Cook until sauce is reduced by about half; it should be the consistency of a light syrup. Taste while still a bit warm and add salt to taste. Let cool to room temperature. Strain, then reserve about ¼ of the glaze for serving.
Remove ribs from the oven. Be careful when opening the pouches, as contents will be very steamy. Remove the ribs from the foil packets and let cool a bit.
Set your oven to broil or heat your grill to medium-high. Brush the racks of ribs on both sides with the glaze. If broiling, heat the ribs meat-side-up on a baking sheet for about 3 to 5 minutes, watching closely, until the glaze is dark brown (almost black) in spots. If grilling outside, place the racks on the grill and turn the ribs about every minute, for 7 minutes, until the glaze is darkened and sticky.
Transfer the meat to a cutting board and slice into individual ribs. Arrange on a platter and drizzle with remaining glaze. Garnish with lime zest and squeeze some lime juice on top. Serve with more lime wedges and sliced scallions, if using, on the platter.