Sticky ribs are a fun, finger-licking barbecue treat. Baby back ribs are smaller and leaner than meaty, fattier spareribs and make for a more tender and slightly less messy bite.
In this recipe, baby back ribs get a double infusion of flavor, with an initial coating of dried spices, followed by a glaze of puckery barbecue sauce. The rub complements the sauce, doubling down on the sweet, salty, spicy flavors while helping tenderize the meat. The ribs are then basted and finished with a cheek-sucking pomegranate sauce, which lacquers the meat during the final minutes of cooking.
