Autumn is here and pomegranate is in season. Ruby colored pomegranate pulps are delicious and fun to cook with. Braise pork ribs in pomegranate juice and Merlot is a delightful way to cook up a mouth watering autumn meal. Bon appetite!
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Here is the list of the Tools and Ingredients we used to make this dish. Let us know how your turned out if you made it.
Shopping List
1 rack of pork ribs
1 medium size yellow onion
5-7 medium size pomegranates
5-7 garlic cloves
1 bunch of fresh thyme
Unsalted butter
Herb de Province
Merlot or dry red wine
All purposed flour
Crushed black or white
Olive oil
Tool List
A medium size oven proof pot with tightly closed lid
A medium size deep tray or deep plate for marinating the ribs
A medium length wooden spoon
A stainless steel thong
A stainless steal spoon
A small mason jar with a lid
A small strainer
Recipe
Braised Pork Ribs in Pomegranate Juice and Merlot Sauce
Ingredients
1 rack of pork ribs, cut into 2-3 rib pieces
1 tablespoon of unsalted butter
1 tablespoon of all purposed flour
Marinate
5-7 cloves of garlic, chopped
Olive oil
1 medium size yellow onion, diced
A dash of herb de Province
2 cups of Merlot or dry red wine
1 cup pomegranate juice, un-sweetened
Garnish
1-2 tweaks of thyme
1/2 cup pomegranate pulps
Crushed black or white of your preference to season. We like white pepper for this recipe.
Steps
Marinate the pork
Place pork ribs in a deep dish or tray
Drizzle olive oil on both sides of the pork ribs
Pour in red wine and pomegranate juice
Make sure the ribs are mostly submersed in the liquid
Sprinkle in the crushed garlic evenly
Cover and refrigerate for at least 30 minutes.
Preheat the oven 275F -300F
Brown the onion
Heat the the pot over medium high heat.
Add olive oil.
When the oil is hot, add onion.
Use the wooden spoon and stir frequently.
When the onion becomes translucent, lower the heat to medium then add butter.
Continue to stir with the wooden spoon until onion is browned.
Add a dash of herb de Provence and continue to stir.
We are now ready to brown the ribs!
Brown the ribs
Add a small splash of olive oil and place pieces of ribs in the pot.
When one side is browned, turn the ribs over to the other side.
Repeat and brown the other side.
Once both sides of the ribs are browned, add the marinate to the pot.
Turn the heat to high heat until the liquid starts to boil.
Turn off the heat.
Cover the pot with the lid and place the pot in the preheated oven.
Bake it for about 2 hours or until the meat is about to fall off the bone.
Remove the pot for the oven.
Make the sauce
Uncover the lid.
Remove the ribs from the pot and place them on a plate.
Pour 3-4 large spoons of the liquid from the pot into the mason jar.
Add flour then close the jar tightly with the lid.
Shake the mason jar rigorously until the flour smoothly integrated into the liquid.
Open the jar.
Use the wooden spoon and stir the pot slowly.
Pour the mixture through a strainer slowly into the pot while stirring the pot continuously so the two liquids bind smoothly.
Once the liquid becomes thick and smooth, use the back of a spoon to check if the sauce coats the spoon with a nice glaze.
Put the ribs back into the pot and cook for another minute or so.
Turn off the heat.
Place the ribs on serving plates, garnish and serve.
Tips & Tricks
Use the back of a spoon to check if the sauce coats the spoon with a nice glaze.
Print Recipe
***Marinate the pork*** Place pork ribs in a deep dish or tray Drizzle olive oil on both sides of the pork ribs Pour in red wine and pomegranate juice Make sure the ribs are mostly submersed in the liquid Sprinkle in the crushed garlic evenly Cover and refrigerate for at least 30 minutes. Preheat the oven 275F -300F ***Brown the onion*** Heat the the pot over medium high heat. Add olive oil. When the oil is hot, add onion. Use the wooden spoon and stir frequently. When the onion becomes translucent, lower the heat to medium then add butter. Continue to stir with the wooden spoon until onion is browned. Add a dash of herb de Provence and continue to stir. We are now ready to brown the ribs! ***Brown the ribs*** Add a small splash of olive oil and place pieces of ribs in the pot. When one side is browned, turn the ribs over to the other side. Repeat and brown the other side. Once both sides of the ribs are browned, add the marinate to the pot. Turn the heat to high heat until the liquid starts to boil. Turn off the heat. Cover the pot with the lid and place the pot in the preheated oven. Bake it for about 2 hours or until the meat is about to fall off the bone. Remove the pot for the oven. ***Make the sauce*** Uncover the lid. Remove the ribs from the pot and place them on a plate. Pour 3-4 large spoons of the liquid from the pot into the mason jar. Add flour then close the jar tightly with the lid. Shake the mason jar rigorously until the flour smoothly integrated into the liquid. Open the jar. Use the wooden spoon and stir the pot slowly. Pour the mixture through a strainer slowly into the pot while stirring the pot continuously so the two liquids bind smoothly. Once the liquid becomes thick and smooth, use the back of a spoon to check if the sauce coats the spoon with a nice glaze. Put the ribs back into the pot and cook for another minute or so. Turn off the heat. Place the ribs on serving plates, garnish and serve. Braised Pork Ribs in Pomegranate Juice and Merlot Sauce
Print Recipe
Ingredients
Instructions
