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Smoked Pomegranate Baby Back Ribs

30

4

Hickory

Smoked pomegranate BBQ sauce on baby back ribs? Yeah, you read that right. The Modern Proper went into the lab to make some truly unique ribs. With a 24-hour brine and a smokin' sauce, you can't go wrong with this sticky sweet combo.

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Brine

  • 1 Gallon water

  • 1 Medium yellow onion

  • 1 Head garlic, halved

  • 2 Bay leaves

  • 2 Tablespoon Whole allspice berries

  • 2 Tablespoon whole peppercorns

  • 2 cinnamon sticks

  • 1/2 Cup Salt

main

  • 2 Rack baby back ribs

  • Fresh cilantro, finely chopped, for serving

Pomegranate BBQ Sauce

  • 1/3 Cup Pomegranate Molasses

  • 1 Small onion, chopped

  • 1/2 Cup Pomegranate Juice

  • 1 Cup Brown sugar

  • 1 Cup apple cider vinegar

  • 1 Teaspoon ground allspice

  • 1/2 Teaspoon ground cinnamon

  • 1 Teaspoon onion powder

  • 1 Teaspoon garlic powder

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon Freshly ground black pepper

  • 1

    Make the brine. In a large stockpot, 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 completely.

    • 1 Gallon water

    • 1 Medium yellow onion

    • 1 Head garlic, halved

    • 2 Bay leaves

    • 2 Tablespoon Whole allspice berries

    • 2 Tablespoon whole peppercorns

    • 2 cinnamon sticks

    • 1/2 Cup Salt

  • 2

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

    • 2 Rack baby back ribs

  • 3

    Make the Pomegranate BBQ Sauce. In a saucepan over medium heat, add the molasses, onion, pomegranate juice, brown sugar, vinegar, allspice, cinnamon, onion powder, garlic powder, salt, and pepper, and allow to simmer, stirring often for 30 minutes. Remove from heat and allow it 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 the refrigerator.

    • 1/3 Cup Pomegranate Molasses

    • 1 Small onion, chopped

    • 1/2 Cup Pomegranate Juice

    • 1 Cup Brown sugar

    • 1 Cup apple cider vinegar

    • 1 Teaspoon ground allspice

    • 1/2 Teaspoon ground cinnamon

    • 1 Teaspoon onion powder

    • 1 Teaspoon garlic powder

    • 1/2 Teaspoon Salt

    • 1/4 Teaspoon Freshly ground black pepper

  • 4

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 5

    Remove the ribs from the brine, and pat dry with a paper towel.
  • 6

    Place the ribs directly on grill grates, bone-side down. Close the lid and smoke for 3 hours.

    180 ˚F

  • 7

    Remove the ribs from the grill and increase the grill temperature to 375°F. Preheat with the lid closed.

    375 ˚F

  • 8

    Generously coat the ribs with pomegranate BBQ sauce. Place the ribs back on the grill grates. Close the lid and cook for 1 hour, or until the ribs are tender but not falling off the bones.

    375 ˚F

  • 9

    Remove the ribs from the grill and garnish with cilantro. Enjoy!

    • As Needed Fresh cilantro, finely chopped, for serving

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