Saucy Pomegranate Molasses Pork Ribs

Ingredients

• 2 racks baby back pork ribs, membrane removed
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 375 mL (1 1/2 cups) apple juice
• 60 mL (1/4 cup) pomegranate molasses
• 60 mL (1/4 cup) ketchup
• 3 tbsp brown sugar
• 2 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 tbsp za’atar
• 1/2 cup roasted salted peanuts, chopped
• Handful fresh cilantro, chopped

Directions

1. Preheat oven to 135°C (275°F).
2. Combine paprika, cumin, garlic powder, and oregano. Season ribs with salt and pepper, then rub evenly with the spice mixture. Place ribs meat-side down in a roasting pan. Add apple juice. Cover with parchment, then seal tightly with foil. Bake for 2 1/2 to 3 1/2 hours, until very tender but not falling off the bone. Begin checking at 2 hours.
3. Meanwhile, combine pomegranate molasses, ketchup, brown sugar, Dijon, and Worcestershire in a saucepan. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, until slightly thickened. Season with salt and pepper.
4. Remove ribs from the roasting pan and place on a rack set over a baking sheet. Brush sauce on both sides, then place meat-side up under a broiler set to high. Broil for 3–5 minutes, until caramelized and glossy.
5. Finish ribs with a sprinkling of za’atar, roasted peanuts and fresh cilantro.