2 racks of beef back ribs, approximately 4 to 5 pounds total
1 cup 100 percent pomegranate juice
1/2 cup brown sugar, packed
3 tablespoons apple cider vinegar
1 cup beef broth
3 cloves garlic, finely minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
Salt and black pepper to taste
Fresh pomegranate arils for garnish
Fresh rosemary sprigs for garnish
Instructions
Preheat your oven to 300 degrees Fahrenheit. Remove the silver skin from the back of the ribs if it is still attached. In a small bowl, mix together the smoked paprika, cumin, onion powder, salt, and pepper. Rub this mixture generously over both sides of the rib racks, pressing the spices into the meat to ensure they stick well.
Place the seasoned ribs in a large roasting pan or on a heavy baking sheet lined with foil. Pour the beef broth into the bottom of the pan to keep the meat moist. Cover the entire pan tightly with aluminum foil to trap the steam. Slide the pan into the oven and bake for 3 hours, or until the meat is very tender when pierced with a fork.
While the ribs are roasting, combine the pomegranate juice, brown sugar, apple cider vinegar, and minced garlic in a small saucepan over medium heat. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for about 15 to 20 minutes, stirring occasionally, until the liquid has reduced by half and coated the back of a spoon like a thick syrup.
Remove the ribs from the oven and carefully discard the foil. Brush a thick layer of the pomegranate glaze over the top of the ribs. Increase the oven temperature to 400 degrees Fahrenheit or turn on the broiler. Return the ribs to the oven uncovered for 5 to 10 minutes, watching closely until the glaze is bubbling and slightly charred at the edges. Let the meat rest for 10 minutes before slicing.
