Pomegranate-Glazed Pork Ribs with Cheddar Cauliflower Grits

Name: Pomegranate-Glazed Pork Ribs with Cheddar Cauliflower Grits
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound boneless pork country-style ribs (trimmed of excess fat); 0.25 cup pomegranate juice (unsweetened); 1 tablespoon balsamic vinegar; 1 tablespoon olive oil (extra virgin); 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 zucchini (medium, diced into 1/2-inch pieces); 1 red bell pepper (medium, chopped into 1/2-inch pieces); 16 ounce riced cauliflower; 2 tablespoon low-fat milk; 0.5 cup shredded sharp cheddar cheese

Tender roasted boneless country-style ribs coated in a tart-sweet pomegranate glaze, served over rich cheddar cauliflower grits with roasted zucchini and peppers.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Cuisine: American
Difficulty: Medium

Dietary

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

Ingredients

1 pound boneless pork country-style ribs (trimmed of excess fat)
0.25 cup pomegranate juice (unsweetened)
1 tablespoon balsamic vinegar
1 tablespoon olive oil (extra virgin)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 zucchini (medium, diced into 1/2-inch pieces)
1 red bell pepper (medium, chopped into 1/2-inch pieces)
16 ounce riced cauliflower
2 tablespoon low-fat milk
0.5 cup shredded sharp cheddar cheese

Instructions

Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
In a small bowl, whisk together the pomegranate juice, balsamic vinegar, garlic powder, smoked paprika, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper to make the basting glaze.
Toss the diced zucchini and red bell pepper with the olive oil, 1/4 teaspoon of the salt, and remaining 1/4 teaspoon black pepper, then spread them evenly across one half of the prepared baking sheet.
Arrange the boneless pork country-style ribs on the other half of the baking sheet and brush liberally on all sides with half of the pomegranate glaze.
Roast for 25 minutes, then brush the remaining pomegranate glaze over the pork ribs and return to the oven for 8 to 10 minutes, until the ribs reach an internal temperature of 145°F and the vegetables are tender and lightly caramelized at the edges.
While the ribs roast, place the riced cauliflower in a medium saucepan with the low-fat milk and remaining 1/4 teaspoon salt over medium heat. Cover and steam for 6 to 8 minutes until completely tender, then remove from heat and vigorously stir in the shredded sharp cheddar cheese until melted and creamy.
Allow the pork to rest for 5 minutes, then slice and serve over warm cheddar cauliflower grits alongside the roasted vegetable medley.

Notes

Leftovers reheat easily in the microwave or covered in a warm oven; store the glazed pork, vegetables, and cheddar grits in airtight containers for up to 3 days.

Nutrition (per serving)

Calories: 310
Protein: 31 g
Carbohydrates: 12 g
Fat: 15 g
Fiber: 4 g
Sodium: 480 mg
Saturated Fat: 4.5 g
Sugar: 6 g
Cholesterol: 70 mg