Looking for something a little different on your next barbecue? Give Modern Proper’s smoked pomegranate BBQ sauce a try! With a 24-hour brine and a smokin’ sauce, these sticky sweet ribs will leave your taste buds tantalized.
How to make Smoked Pomegranate Baby Back Ribs
2 tablespoons Tomato Paste
2 cups Pomegranate Juice
1 cup Chicken Stock
3 tablespoons Honey
2 tablespoons Hatch Chiles
4 teaspoons Smoked Paprika
2 tablespoons Apple Cider Vinegar
4 ounces (1/2 cup) Apple Cider
1 tablespoon Worcestershire Sauce
1 teaspoon Granulated Garlic
1 teaspoon Granulated Onion
1/4 teaspoon Cumin
1 teaspoon Sea Salt
1 teaspoon Black Pepper
2 Shallots (finely chopped)
2 cloves Garlic (finely chopped)
1 tablespoon Avocado or Olive Oil
- Preheat your grill to 200 degrees Fahrenheit before adding mustard to the ribs.
- Season both sides of the ribs with salt and pepper.
- Letting them sit for 30 minutes before putting them in the smoker. The mustard will help the rub adhere to the protein, resulting in a better-tasting dish.
- Smoke at 200°F, indirect heat, for 3 hours. Remove ribs from the smoker.
- Smoke ribs for 2 hours in a smoker set to 225°F. Add 3 tablespoons butter and 1 cup apple cider to the ribs. Wrap and smoke for 2 additional hours.
- After the ribs have smoked further, open the foil.
- Coat the ribs with pomegranate BBQ sauce. Place the ribs back on the grill grates.
- Close the lid and cook for 1 hour until the ribs are tender but not falling off the bones.
- Grill your ribs and top with cilantro for a delicious and healthy meal.