Can I use baby back ribs instead of spare ribs?

Yes, baby back ribs work perfectly. They’re smaller and cook faster, so reduce baking time by about 10–15 minutes.

Can I make the glaze thicker?

Of course! Just simmer extra pomegranate juice with brown sugar until it reaches your desired consistency before brushing it on.

Absolutely. Grill over medium heat, basting every 10 minutes, until the ribs are sticky and tender.

Store them in the fridge for up to 3 days. Reheat slowly and brush with a little reserved glaze to refresh the shine and flavor.

Sweet-tangy, smoky, and festive—these pomegranate glazed pork ribs are tender, glossy, and perfect for a cozy Christmas dinner.

Scale

2½–3 pounds pork spare ribs, sliced apart

1 teaspoon dried parsley

½ teaspoon ground white pepper

¼ cup Worcestershire sauce

2 teaspoons kosher salt

½ teaspoon smoked paprika

¼ cup pomegranate juice

2 tablespoons brown sugar

Colavita balsamic glaze for drizzling

Pomegranate arils for optional garnish

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1. Rub the ribs with garlic powder, onion powder, parsley, smoked paprika, salt, and pepper.

2. Combine Worcestershire sauce, pomegranate juice, and brown sugar, then massage into the ribs.

3. Cover and refrigerate for at least 3 hours or overnight for best flavor.

4. Preheat oven to 350°F. Line a baking sheet with foil and pour ½ cup of water.

5. Place a wire rack over it and lay the ribs on top, reserving the marinade.

6. Bake for 30 minutes, then baste with the reserved marinade halfway through.

7. Continue baking for another 30 minutes or until ribs are tender.

8. Drizzle warm ribs with Colavita balsamic glaze for a glossy finish.

9. Garnish with pomegranate arils if desired and serve warm.

For deeper flavor, marinate overnight.

Brush glaze while ribs are warm to help it stick.

Recipe works beautifully on the grill or smoker, too.

Store leftovers in an airtight container and reheat gently.