Step 1: Prepare the Ribs

Before you start cooking, you’ll need to prepare the ribs. Begin by removing the silver skin from the back of the ribs. This is a thin membrane that can become tough when cooked, so it’s important to take it off for a more tender result. To do this, use a knife to lift the edge of the membrane and pull it off gently with a paper towel for a better grip.

Once the ribs are prepped, rub them generously with salt and pepper. This basic seasoning will enhance the natural flavors of the meat. If you prefer, you can also apply a dry rub at this stage, using ingredients like paprika, garlic powder, and onion powder to add extra depth of flavor. Set the ribs aside while you prepare the glaze.

Step 2: Make the Pomegranate Glaze

In a medium saucepan, combine the pomegranate juice, honey, brown sugar, balsamic vinegar, Dijon mustard, and garlic. Stir the ingredients together and bring the mixture to a simmer over medium heat. Once it begins to bubble, reduce the heat and let it cook for about 15-20 minutes, or until the glaze thickens and reduces by half. You want the glaze to be syrupy, but not too thick.

Add the cinnamon, allspice, and cloves to the mixture, stirring to combine. These warm spices will give the glaze a festive, comforting flavor that complements the natural sweetness of the pomegranate. If you like, you can also stir in fresh rosemary for a touch of herbal brightness.

Once the glaze has thickened, taste and adjust the seasoning as needed. Add more salt, pepper, or honey to balance the flavors to your liking. Remove the glaze from the heat and set it aside.

Step 3: Preheat the Oven and Sear the Ribs

Preheat your oven to 300°F (150°C). This low and slow roasting method will ensure the ribs become tender and juicy, while also allowing the flavors of the glaze to meld into the meat.

While the oven is preheating, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the ribs and sear them for about 2-3 minutes on each side, just until they develop a nice golden-brown crust. This step adds flavor and helps lock in the juices before the ribs go into the oven.

Step 4: Roast the Ribs

Transfer the seared ribs to a large baking sheet lined with parchment paper or aluminum foil. Brush both sides of the ribs with the pomegranate glaze, making sure to coat them evenly. Cover the ribs loosely with foil and place them in the preheated oven.

Roast the ribs for about 2 hours, flipping them halfway through the cooking time and brushing with more glaze. The goal is for the ribs to cook slowly and absorb the glaze, becoming tender and infused with flavor. If you prefer a more caramelized glaze, you can remove the foil for the last 20-30 minutes of roasting.

Step 5: Finish the Ribs

After about 2 hours of roasting, check the ribs for doneness. The meat should be tender and easily pull away from the bone. If they’re not quite there yet, continue roasting for an additional 20-30 minutes.

Once the ribs are cooked through and tender, remove them from the oven. Brush one last layer of pomegranate glaze over the ribs to add a glossy finish. Let the ribs rest for 5-10 minutes before slicing them into individual portions.

Step 6: Serve and Garnish

Place the ribs on a serving platter and garnish with fresh rosemary sprigs and a sprinkle of pomegranate seeds for a festive touch. The bright red seeds add a pop of color and a burst of sweetness that pairs beautifully with the rich, savory flavor of the ribs.

Serve the ribs with your favorite holiday sides, such as roasted vegetables, creamy mashed potatoes, or a simple green salad. The glaze is sweet and tangy, so it pairs well with rich sides that balance the flavors.