Description
Sweet, spicy, and smoky ribs, slow-cooked to perfection on your gas grill. A show-stopping BBQ dish.
Ingredients
Units
Scale
- 1 full rack (1 full rack) St. Louis style or baby back ribs
- Wood chips (Wood chips) Wood chips
- 1 tablespoon (15 ml) light brown sugar
- 0.5 tablespoon (7 ml) paprika
- 0.5 teaspoon (2 ml) ground dry mustard
- 0.5 teaspoon (2 ml) ground black pepper
- 0.5 teaspoon (2 ml) garlic powder
- 0.5 teaspoon (2 ml) onion powder
- 0.5 teaspoon (2 ml) salt
- 0.5 teaspoon (2 ml) chile powder
- 1 cup (240 ml) pomegranate juice
- 1 lemon (2 tablespoons) lemon, juiced
- 2 tablespoons (30 ml) sugar
- 0.25 cup (60 ml) apple cider vinegar
- 0.25 cup (60 ml) ketchup
- 1 (1) chipotle pepper, finely chopped
- 3 tablespoons (45 ml) light brown sugar
- 2 tablespoons (30 ml) pomegranate molasses
- 2 tablespoons (30 ml) tomato paste
- 0.5 teaspoon (2 ml) Worcestershire sauce
- 0.5 teaspoon (2 ml) salt
- 0.5 teaspoon (2 ml) onion powder
- 0.5 teaspoon (2 ml) garlic powder
- 0.25 teaspoon (1 ml) dry mustard powder
Instructions
- Combine all dry rub ingredients in a small bowl, breaking up any lumps with your fingers.
- Remove the membrane from the underside of the ribs.
- Pat ribs dry with a paper towel and apply dry rub to both sides, patting down to adhere.
- On the left side of your grill, place a shallow disposable aluminum pan under the grate and fill with water.
- Create 4 foil packets filled with a large handful of wood chips. Poke holes in each packet.
- Place one packet in front of the water pan.
- Place an oven thermometer on the grate on the right side of the grill.
- Turn on the left-most burner to half power. Close the lid and let the grill reach 225-250°F (107-121°C). Adjust burners as needed to maintain this temperature.
- Once the temperature is stable, place ribs on the cool side of the grill (right side). Close the lid.
- Check ribs every 45 minutes, check the grill temperature, refill the water pan, and replace wood chip packets as needed.
- Allow 5-6 hours for St. Louis style ribs, or 3-4 hours for baby back ribs. The surface should crack when bounced gently with tongs.
- Remove ribs from grill and slather both sides with pomegranate chipotle BBQ sauce.
- Remove the water pan, turn heat to high, and place ribs directly over high heat. Keep the lid open and watch to prevent burning.
- Allow sauce to bubble and caramelize. Flip and repeat.
- Remove ribs from grill, slice into pieces, and serve with extra sauce if desired.
- Pomegranate Chipotle BBQ Sauce
- Combine pomegranate juice, lemon juice, and sugar in a small saucepan. Bring to a boil over medium-high heat, then reduce to low.
- Simmer, stirring occasionally, for 15-20 minutes, until the mixture reduces to a syrup consistency.
- Add remaining ingredients and simmer until thickened to sauce consistency, about 10 minutes.
- Remove from heat to cool completely.
Notes
- For a deeper smoky flavor, soak wood chips in water for at least 30 minutes before grilling.
- Substitute apple juice for pomegranate juice if needed; the flavor profile will be slightly different but still delicious.
- Store leftover ribs in the refrigerator for up to 3 days; the BBQ sauce may thicken upon refrigeration.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 rack / 6 servings
- Calories: 600
- Sugar: 30
- Sodium: 1000
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 40
- Cholesterol: 100