This recipe was inspired by Dalia’s Kitchen recipe for pomegranate molasses short ribs. The marinade becomes the glaze and it’s marvelously glossy, sticky, and tangy. This recipe takes a long time to make but is easy, the ribs spend most of their time marinating and braising, and need only your patience. Make sure you make the dish at least 5 hours before you plan to eat.

*I made this recipe with beef ribs on the bone, but this marinade and braising technique would work with any kind of ribs or shanks. 

3 tablespoons pomegranate molasses
3 tablespoons soy sauce
3 tablespoons brown sugar
3 tablespoons honey
3 garlic cloves, minced
3 tablespoons olive oil 
6 beef ribs with bone
2 cup hot water
2 cups stock (stock of choice) 
Vegetable oil for frying
Garnish: Fresh chopped cilantro , pomegranate seeds, sesame seeds.

 

Trim off as much fat as you can from the ribs and place them in a large ziplock bag.

This is before trimming the fat off.

Place in a bowl the molasses, soy sauce, brown sugar, honey, garlic, and olive oil.

Whisk everything together and pour into the ziplock bag with the ribs. Rub the mixture into the ribs and place the bag on a tray and in the fridge overnight; rotating a few times. If you don’t have overnight, marinate them for a couple of hours before braising.

When you are ready to make the ribs the next day, preheat the oven to 350 degrees (180°C).

Remove the ribs from the marinade and place on a platter.

Heat a few tablespoons of vegetable oil along with a few tablespoons olive oil in a large pot. Preferably one that is oven-proof and will be large enough to braise all the ribs in one layer. Once the oil is nice and hot, brown the ribs on all sides, about 3 minutes a side. Don’t crowd the pot, do them in batches of two.

Once you have browned all the ribs there should be a nice layer of brown bits lining the bottom of the pot. Lower the heat, remove any excess fat and deglaze with the hot water. Scrape the bottom with a wooden spoon.

To the pot add the stock, the ribs. and any marinade left over in the ziplock bag. Cover (either with the pot’s lid or foil) and place in the oven. Braise for 3 to 3 1/2 hours. I like to turn the ribs over halfway through.

*If it’s not possible to braise in the same pot you browned in, simply brown the ribs in one pot, deglaze the pot with the water, place the ribs, deglazed liquid and marinade in a roasting pan, cover tightly with foil and braise.

The meat should be fall-off-the-bone tender at this point. Carefully remove the ribs and place on a platter, lightly cover with foil and allow to rest. If you see a lot of fat floating in the pot, ladle that off.

Simmer the sauce down on low heat for about 10 minutes until it thickens and gets glossy. If most of the liquid has evaporated, simply add a cup of hot water to the pot and simmer that until it thickens.

Spoon the sauce over the ribs and sprinkle with sesame seeds, fresh cilantro, and pomegranate seeds.

I served the ribs over some mashed potatoes but rice, bread, or polenta are also great options.

 

 

Sticky Pomegranate Molasses Ribs

Sticky Pomegranate Molasses Ribs

This recipe was inspired by Dalia's Kitchen recipe for pomegranate molasses short ribs. The marinade becomes the glaze and it's marvelously glossy, sticky, and tangy. This recipe takes a long time to make but is easy, the ribs spend most of their time marinating and braising, and need only your patience. Make sure you make the dish at least 5 hours before you plan to eat.

Ingredients

  • *I made this recipe with beef ribs on the bone, but this marinade and braising technique would work with any kind of ribs or shanks.
  • 3 tablespoons pomegranate molasses
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons honey
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 6 beef ribs with bone
  • 2 cup hot water
  • 2 cups stock (stock of choice)
  • Vegetable oil for frying
  • Garnish: Fresh chopped cilantro , pomegranate seeds, sesame seeds.

Instructions

  1. Trim off as much fat as you can from the ribs and place them in a large ziplock bag.
  2. Place in a bowl the molasses, soy sauce, brown sugar, honey, garlic, and olive oil. Whisk everything together and pour into the ziplock bag with the ribs. Rub the mixture into the ribs and place the bag on a tray and in the fridge overnight; rotating a few times. If you don't have overnight, marinate them for a couple of hours before braising.
  3. When you are ready to make the ribs the next day, preheat the oven to 350 degrees (180°C).
  4. Remove the ribs from the marinade and place on a platter.
  5. Heat a few tablespoons of vegetable oil along with a few tablespoons olive oil in a large pot. Preferably one that is oven-proof and will be large enough to braise all the ribs in one layer. Once the oil is nice and hot, brown the ribs on all sides, about 3 minutes a side. Don't crowd the pot, do them in batches of two.
  6. Once you have browned all the ribs there should be a nice layer of brown bits lining the bottom of the pot. Lower the heat, remove any excess fat and deglaze with the hot water. Scrape the bottom with a wooden spoon.
  7. To the pot add the stock, the ribs. and any marinade left over in the ziplock bag. Cover (either with the pot's lid or foil) and place in the oven. Braise for 3 to 3 1/2 hours. I like to turn the ribs over halfway through.
  8. *If it's not possible to braise in the same pot you browned in, simply brown the ribs in one pot, deglaze the pot with the water, place the ribs, deglazed liquid and marinade in a roasting pan, cover tightly with foil and braise.
  9. The meat should be fall-off-the-bone tender at this point. Carefully remove the ribs and place on a platter, lightly cover with foil and allow to rest. If you see a lot of fat floating in the pot, ladle that off.  Simmer the sauce down on low heat for about 10 minutes until it thickens and gets glossy. If most of the liquid has evaporated, simply add a cup of hot water to the pot and simmer that until it thickens.
  10. Spoon the sauce over the ribs and sprinkle with sesame seeds, fresh cilantro, and pomegranate seeds.
  11. I served the ribs over some mashed potatoes but rice, bread, or polenta are also great options.
http://www.foodosopher.com/ribs/