Happy Summer, everyone! I’m still reeling from all the barbecues we’ve already attended starting with Memorial Day weekend. So far, we had burgers, brats, hot dogs and every type of potato salad you could dream up.
But the one thing that I’m still craving since dragging out our barbecue is a big ol’ plate of ribs, dripping with homemade barbecue sauce. For me, summer hasn’t officially begun until I get some delicious, tender ribs!
Despite what some people may think, ribs are one of the easiest things to cook. Just remember – “low and slow” is the only way to go. You have to allow enough time for the ribs to cook slowly so they become nice and tender, not tough and chewy.
For this recipe we’re going to use baby back ribs. You can always use your favorite store-bought sauce for ribs, but trust me, my recipe for pomegranate chipotle barbecue sauce is worth the extra few minutes over the stove!
Pomegranate & Chipotle Baby Back Ribs
(recipe and image by Kristy Bernardo for we heart this)
• 8 oz. pomegranate juice
• 2 T. fresh lemon juice
• 2 T. sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons chipotle peppers, chopped very fine
• 8 oz. tomato sauce
• 2 teaspoons yellow mustard
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3 lbs baby back ribs
1) Combine pomegranate juice, lemon juice and sugar in a medium saucepan. Bring to a boil then quickly reduce to the heat to low. Simmer, stirring occasionally, until the mixture reduces to a syrup consistency that coats your spoon.
2) Add the rest of the ingredients to saucepan (except the ribs), and continue to simmer until mixture thickens to a bbq sauce consistency.
3) Preheat your grill on low (the temperature inside your grill should be around 225 degrees, and no more than 250). Place your ribs on the grill and grill for two hours.
4) Slather ribs in barbecue sauce and continue grilling for 1 – 2 more hours, until they’re falling off the bone and very tender.
5) Serve with remaining barbecue sauce on the side.
How hungry are all you meat eaters right now?
Kristy is a personal chef, web designer, freelance writer, and the food blogger behind The Wicked Noodle. She’s a happily married mom to two girls, a bit of a tech geek and loves animals, yoga, long naps and anything with chipotle in it.