Enjoy the beautiful tradition of eating pomegranates on Rosh Hashanah, while savoring the delectable flavors of tender ribs coated in a tangy-sweet pomegranate glaze.
During Rosh Hashanah, the Jewish New Year, we eat many symbolic foods. Pomegranates are a traditional symbol of fruitfulness and abundance, due to their numerous seeds. This recipe combines the richness of succulent ribs with a luscious pomegranate glaze, making it a perfect dish to celebrate the holiday.
Why You'll Love This Recipe
- Perfect for the holidays: These ribs are a wonderful addition to your holiday feast. The pomegranate glaze adds a unique touch of sweetness and symbolism to your celebratory meal.
- Irresistible: The sticky, glazed exterior of the ribs, combined with the juicy meat, ensures a mouthwatering taste that everyone at your table will love!
- Versatile: While these pomegranate glazed sticky ribs are perfect for Rosh Hashanah, they are a hit at any gathering or BBQ, making them a versatile dish you'll want to enjoy year-round.
Beef Ribs, Pomegranate Juice, Soy Sauce, Garlic, Honey, Apple Cider Vinegar, Black Pepper, Kosher Salt, Cornstarch
- Pomegranate Juice: For the best flavor, choose a pure pomegranate juice for these ribs with no additives.
- Garlic: Freshly minced garlic provides the best aroma and taste.
- Honey: While the pomegranate juice will provide a sweetness, the honey adds even more depth of flavor.
- Apple Cider Vinegar: The use of apple cider vinegar adds a subtle tanginess to the glaze.
- Cornstarch: Helps thicken the glaze for a sticky consistency. You can also try Arrowroot powder as an alternative.
How To Make Pomegranate-Glazed Sticky Ribs
Step 1: Combine all ingredients except the cornstarch bowl to create the flavorful sauce.
Step 2: Pour the sauce over the ribs, ensuring they are well-coated. Allow the ribs to marinate in the refrigerator overnight for maximum flavor.
Step 3: Set your oven to 300 degrees Fahrenheit (150 degrees Celsius) and place the marinated ribs in a baking dish, cover with foil, and cook in the preheated oven for 2-3 hours, or until they become incredibly tender.
Step 4: After cooking the ribs, carefully remove them from the baking dish. Pour the sauce into a pot, add the cornstarch, and cook over medium heat, stirring until the sauce thickens.
Step 5: Brush the thickened sauce over the ribs, giving them a beautiful glaze and plate up the Pomegranate-Glazed Sticky Ribs.
Pomegranate-Glazed Sticky Ribs Tips & Tricks
Prep Ahead: Prep this dish the day before baking. This will give the ribs time to marinate in the sauce and absorb all the flavors before baking.
Serve with Fresh Pomegranate: To enhance the visual appeal and add a burst of freshness, garnish the plated ribs with some fresh pomegranate seeds. This not only complements the pomegranate glaze but also adds a vibrant pop of color.
Save Some Sauce: If you prefer extra sauce for dipping, consider making a little extra of the glaze and set it aside before brushing it on the ribs. This way, you'll have some additional sauce to serve on the side, giving your guests the option to enjoy an extra punch of flavor.
Frequently Ask Questions
A: Absolutely! You can adapt the pomegranate glaze to your preferred cut of meat, or even for chicken or tofu.
A: To keep the ribs juicy and tender, it's essential not to overcook them. Follow the recommended cooking time but also keep an eye on the ribs as oven temperatures can vary.
A: Absolutely! Freshly squeezed pomegranate juice can provide a more vibrant and authentic flavor to the glaze. If you have access to fresh pomegranates, it's a fantastic option to consider.
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Pomegranate Glazed Ribs
- 1 Pack of Beef Ribs
- ½ Cup Pomegranate Juice
- ¼ Cup Soy Sauce
- 3 Garlic Cloves Minced
- 2 Tablespoons Honey
- 1 Tablespoon Apple Cider Vinegar
- ½ Teaspoon Black Pepper
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Cornstarch or Arrowroot Starch for thickening
- In a mixing bowl, combine pomegranate juice, soy sauce, minced garlic cloves, honey, apple cider vinegar, black pepper, and kosher salt. Stir well to create the flavorful glaze.
- Place the ribs in a large zip-top bag or a deep marinating dish. Pour the pomegranate glaze over the ribs, ensuring they are coated on all sides. Marinate the ribs in the refrigerator for at least 2 hours (overnight for optimal flavor).
- Preheat your oven to 300°F (150°C).
- Cover the ribs and bake them in the sauce for 2-3 hours or until they are very tender. You can check the doneness by gently poking the ribs with a fork; the meat should easily separate from the bone.
- After cooking the ribs, carefully remove them from the baking dish. Pour the sauce into a pot, add in the cornstarch, and cook over medium heat, continuously stirring until the sauce thickens (about 1-3 minutes).
- Once the sauce is thick, brush it over the ribs, giving them a beautiful glaze.
- Plate up the Pomegranate-Glazed Sticky Ribs, and savor the finger-licking goodness. Perfect for a Rosh Hashanah-inspired treat or any meal!
- Cooking Time: The recommended 2-3 hours cooking time is a general guideline. For those who are new to cooking, it's essential to check the ribs periodically. When they are fork-tender and easily pull away from the bone, they are ready to be glazed and served.
Serving : For a festive and visually appealing touch, consider garnishing your Pomegranate-Glazed Sticky Ribs with a sprinkle of fresh pomegranate seeds just before serving. The vibrant burst of color and the juicy, slightly tart flavor of the pomegranate seeds complement the rich glaze and add a delightful textural contrast to the tender ribs. Simply scatter the seeds over the plated ribs to elevate the presentation and add an extra layer of pomegranate goodness to this already exquisite dish.