Pomegranate-Glazed Baby Back Ribs with Garlicky Swiss Chard

Name: Pomegranate-Glazed Baby Back Ribs with Garlicky Swiss Chard
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 pound pork baby back ribs (membrane removed, trimmed); 1.5 teaspoon kosher salt (divided); 0.75 teaspoon black pepper (divided); 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 3 tablespoon pomegranate molasses; 1 tablespoon olive oil (extra virgin); 4 clove garlic (minced); 2 bunch Swiss chard (stems trimmed, leaves roughly chopped)

Slow-roasted pork baby back ribs brushed with a tangy spiced pomegranate glaze, paired with fresh garlicky sautéed swiss chard.

Prep: 15 min
Cook: 1 hr 45 min
Total: 2 hr
Servings: 4
Cuisine: Middle Eastern
Difficulty: Easy

Dietary

High-Protein
Low-Carb
Low-Cholesterol
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Sodium
Low-Sugar
Low-Calorie

Ingredients

3 pound pork baby back ribs (membrane removed, trimmed)
1.5 teaspoon kosher salt (divided)
0.75 teaspoon black pepper (divided)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
3 tablespoon pomegranate molasses
1 tablespoon olive oil (extra virgin)
4 clove garlic (minced)
2 bunch Swiss chard (stems trimmed, leaves roughly chopped)

Instructions

Preheat your oven to 325°F. Line a rimmed baking sheet with aluminum foil.
In a small bowl, combine garlic powder, smoked paprika, ground cumin, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Rub the seasoning blend evenly over both sides of the pork baby back ribs.
Wrap the ribs tightly in a double layer of foil on the baking sheet to seal in moisture. Bake for 90 minutes, until the meat is fork-tender and begins pulling away from the bone ends.
Carefully open the foil, exposing the top of the ribs. Brush the top surface generously with pomegranate molasses. Return to the oven uncovered and bake for an additional 10 to 15 minutes at 400°F until the glaze is bubbling, glossy, and caramelized. Rest for 5 minutes before slicing between bones.
While the ribs rest, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the chopped Swiss chard along with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté for 3 to 4 minutes until the greens are tender and wilted, then serve alongside the glazed ribs.

Notes

Leftover ribs keep well refrigerated for up to 4 days. Reheat gently covered in foil at 325°F for 15 minutes to keep the meat juicy.

Nutrition (per serving)

Calories: 420
Protein: 34 g
Carbohydrates: 10 g
Fat: 26 g
Fiber: 2 g
Sodium: 480 mg
Saturated Fat: 7.5 g
Sugar: 6 g
Cholesterol: 70 mg