Smoked Pomegranate Baby Back Ribs
- 1 onion
- 1 head Garlic, halved
- 2 bay leaves
- 2 tablespoons allspice berries
- 2 tablespoons black peppercorns
- 2 sticks cinnamon
- cup salt
- 2 rack baby back ribs
- 1/3 cup pomegranate molasses
- 1 small onion
- ½ cup pomegranate juice
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 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.
- 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.
- 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.
- Ribs: Remove ribs from brine and dry with a paper towel.
- When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
- Place ribs directly on grill bone side down. Allow to smoke for 3 hours.
- 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.
- To serve, garnish with minced cilantro. Enjoy!
© Recipe courtesy of The Modern Proper.
JULY WINE CLUB:
Eola Hills Wine Cellars
MELLOW WINE STYLE
The Eola Hills Classic Merlot is red in color with aromas of plum, cherry, and rosemary blossoms. On the palate, it highlights flavors of red cherries, blueberries, dark chocolate, and roasted coffee beans. It is a rich and robust medium/full bodied wine.
Analysis: 14.4% alcohol / volume
Residual Sugar: 0.2 g/L
Production: 1,270 cases
Brix at Harvest: 23
Sourcing: Applegate & Columbia Valleys
Food Pairing: Look for savory dishes like sautéed wild mushrooms, rosemary infused lamb, pork ribs with pomegranate molasses, or beef roasted with garlic and red wine.
“Eola Hills has been crafting Merlot for more than 30 years. This sauve varietal has the capacity to beautifully showcase terroir and various winemaking techniques and continues to be a passion of Eola Hills. This vintage is voluptuous and deliciously fruit-forward. With extended oak aging, this rich style takes on darker fruit characters tinged with the freshness of rosemary blossoms and the intensity of dark chocolate.” – Steve Anderson, Head Winemaker.
ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more about their history here.
PODCAST WITH EOLA HILLS WINERY:
WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk Oregon wine, his family winery, gleaning, moving to the Midwest and taste 8 wines from their expansive portfolio. Learn more about other exciting wines from Eola Hills! Listen to the full broadcast on Spotify here >