Step

• Step 1

  For the Brine: In a large stock pot bring 1 gallon of water along with onion, garlic, bay leaves, allspice berries, peppercorn, cinnamon sticks and salt to a boil. Remove from heat and allow to cool.

  Ingredients

  • 1  onion

  • 1 Head Garlic, halved

  • 2  bay leaves

  • 2 Tablespoon allspice berries

  • 2 Tablespoon whole black peppercorns

  • 2 Stick cinnamon

  • 1/2 Cup salt

• Step 2

  Place ribs in pot making sure they are fully submerged in the brine, adding more water if necessary. Cover and allow ribs to soak in brine for 24 hours.

  Ingredients

  • 2 Rack baby back ribs

• Step 3

  For the Pomegranate BBQ Sauce: Combine all ingredients in a saucepan and allow to simmer for 30 minutes, stirring often. Remove from heat allow to cool slightly. Add all ingredients to a food processor and blend until smooth. BBQ sauce can be stored for up to 2 weeks in refrigerator.

  Ingredients

  • 1/3 Cup Pomegranate Molasses

  • 1 Small onion

  • 1/2 Cup Pomegranate Juice

  • 1 Cup brown sugar

  • 1 Cup apple cider vinegar

  • 1 Teaspoon Allspice, ground

  • 1/2 Teaspoon ground cinnamon

  • 1 Teaspoon onion powder

  • 1 Teaspoon garlic powder

  • 1/2 Teaspoon salt

  • 1/4 Teaspoon freshly ground black pepper

• Step 4

  For the Ribs: Remove ribs from brine and dry with a paper towel.

• Step 5

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 6

  Place ribs directly on grill bone side down. Allow to smoke for 3 hours.

  03:00

• Step 7

  Increase heat on grill to 375°F and preheat, lid closed. Using the pomegranate BBQ sauce, generously coat the ribs and allow to cook for another hour. Meat should be tender but not falling off the bones.

  01:00

  375 ˚F / 191 ˚C

• Step 8

  To serve, garnish with minced cilantro. Enjoy!

  Ingredients

  • As Needed cilantro