These Ribs Pack a Double Whammy of Flavor

Pomegranate molasses makes a puckery barbecue sauce that joins forces with a sweet, salty, spicy rub.
These Ribs Pack a Double Whammy of Flavor
A tangy pomegranate sauce lacquers these ribs during the final minutes of cooking. Lynda Balslev for Tastefood
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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.

Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2025 Lynda Balslev. Distributed by Andrews McMeel Syndication.