Middle Eastern Pork Ribs with a Pomegranate BBQ Sauce
As you dive into the preparation of our Smoked Middle Eastern Pork Ribs, you’ll find that the key lies not just in the ingredients but also in the cooking process. The Middle Eastern spice rub, with its blend of aromatic spices like cumin, coriander, and sumac, creates a gorgeous flavour profile that transports you to bustling spice markets and ancient culinary traditions.
The beauty of this recipe is in its simplicity yet depth of flavours. It’s about taking your time, allowing the ribs to absorb the smoky goodness from the grill, and letting the spices work their magic to create a harmonious balance of savoury, sweet, and tangy notes.
When it comes to barbecue, patience is truly a virtue. The low n slow smoking method ensures that every bite of the pork ribs is packed with tender, juicy perfection, making it a joy to sink your teeth into. And when you pair it with our luscious Pomegranate BBQ Sauce, you elevate the experience to a whole new level of indulgence.
Whether you’re hosting a backyard barbecue with friends or looking to impress your family with a memorable meal, our Smoked Middle Eastern Pork Ribs are guaranteed to be a hit. So fire up the grill, embrace the aromas wafting through the air, and get ready for a culinary adventure that celebrates the rich tapestry of flavours from the Middle East and the artistry of barbecue cooking. Cheers to good food and great moments shared around the table!
Middle Eastern Pork Ribs with Pomegranate BBQ Sauce
Equipment
- Hark Chubby Smoker
- Heat Resistant Gloves
- The MeatStick 4X Set Thermometer
- Lump Charcoal (Hardwood Lump Charcoal)
- Ironbark Firewood
- Red Devil Blow Torch
- Long Tongs
Ingredients
- 1 rack pork ribs
Middle Eastern Spice Rub
- 2 tbsp brown sugar
- 1½ tbsp ground coriander
- 1½ tbsp ground cumin
- 1½ tbsp aleppo pepper
- 1½ tsp kosher salt
- ½ tsp ground cinnamon
- ½ tsp ground fennel seeds
- ½ tsp ground black pepper
Pomegranate BBQ Sauce
- 90 g tomato paste not ketchup
- 3 tbsp blackstrap molasses
- 2 tsp paprika
- 2 tbsp olive oil
- 2 sprigs of fresh thyme
- ½ cup pomegranate molasses
- 1/4 cup brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp sumac
- 1 tbsp sea salt
- 1 bay leaf
- 1 cinnamon stick
- ½ cup unsweetened pomegranate juice
- ½ tbsp of aleppo pepper
- few dashes of worcestershire sauce
- black pepper
Instructions
- Get your offset smoker ready by preheating it to a cozy 121°C/250°F. Use a mix of charcoal and double-trip split Ironbark Firewood for that perfect smoky essence.
- Start by removing the membrane from the back of the ribs. A little trick: use a dessert spoon or butter knife to lift and peel off the membrane effortlessly.
- In a small bowl, combine brown sugar, ground coriander, cumin, Aleppo pepper, Kosher salt, cinnamon, fennel seeds, and black pepper. This aromatic spice blend is the heart of our Middle Eastern flavour profile.
- Brush olive oil over both sides of the ribs to help the spice rub stick. Sprinkle the spice blend generously, pressing it in for that perfect coating. Let the ribs rest for 15-20 minutes to let the flavors meld.
- Place your beautifully seasoned ribs on the smoker grates, bone side down. Close the lid and let them smoke for 3-4 hours until they reach around 74°C/165°F internally, infusing them with that irresistible smokiness.
- Once your ribs hit the right temperature, it's time for the "Texas Crutch" phase. Wrap the ribs in foil with a touch of butter and honey, then return them to the smoker for another 1-2 hours until they're tender and reach 90-96°C/195-205°F.
- While the ribs work their magic, whip up the Pomegranate BBQ Sauce. Simmer all the sauce ingredients until thickened and flavorful.
- During the final stretch of smoking, brush your ribs with the Pomegranate BBQ Sauce every 10 minutes to create a sticky, caramelised glaze.
- Once done, let your ribs rest before slicing between the bones. Serve with extra Pomegranate BBQ Sauce for dipping, and get ready to indulge in a culinary experience like no other!
Notes
| PORK | Internal Temp °C | INTERNAL TEMP °F |
| COOKED | 63 | 145 |
| HAM | 71 | 159 |
| GROUND | 71 | 195 |
| PULLED | 90-96 | 195-205 |
| RIBS | 90-96 | 195-205 |
| SHOULDER COLLAR BUTT | 90-96 | 195-205 |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
