Ribs are an amazing thing to eat. One of the few foods where eating with your hands is not only necessary but encouraged. I like food you can get involved with - it seems more honest somehow. And these pomegranate molassess ribs are sticky, tangy, meat-candy perfection.
All 'lion-devouring-its-prey' sort of sentiments aside, these are exactly the kind of ribs that Frank Underwood would go for. That I do know.
This recipe for BBQ sauce makes more than you need because it goes with everything. And I mean everything.
1.5kg pork ribs
4 tbsp grapeseed oil
2 onions, peeled, chopped
2 jalapenos, chopped
8 cloves black garlic, chopped
1 4cm knob of ginger, chopped
1 tbsp each: garlic powder, onion powder, ground coriander, cumin, smoked paprika, cinnamon
1/2 tbsp cayenne pepper
1 cup pomegranate molasses
1 1/2 cups water
1/2 cup treacle
4 tbsp red wine vinegar
4 tbsp maple syrup
4 tbsp apple cider vinegar
Topping to serve
1/2 tbsp each white and black sesame seeds
1/4 cup pistachio kernels, roughly chopped
Healthy pinch sunflower seeds
Healthy pinch pumpkin seeds
1/4 cup coriander leaves, very finely chopped
Juice of 1 lime
Extra BBQ sauce for basting
Place the ribs in a large saucepan with cold, heavily salted water, and cover. Bring to a boil, then reduce to medium heat, and let simmer for about an hour-and-a-half.
To make the pomegranate molasses BBQ sauce, heat the oil in a saucepan over medium heat. Add the onions, garlic, jalapeno and ginger, and cook until fragrant and lightly golden. Add the spices and cook briefly until fragrant, then add the remaining ingredients. Bring to a boil, then simmer for an hour-and-a-half. When cool, blend in a blender until smooth.
Heat a BBQ grill to high. Place ribs on grill and start basting with the BBQ sauce. Flip the ribs a few times, and glaze a few times until they look sticky and charred.
Just before serving, baste the ribs in additional BBQ sauce. Combine the topping ingredients in a bowl and sprinkle over the ribs, then serve immediately.