Preparation

Traditional BBQ sauce starts with tomatoes, but here's the truth: pomegranate molasses gives you everything tomatoes do—acidity, sweetness, body—plus this deep, fruity complexity that makes people lean in closer to the plate. It's the sauce you make when you're ready to leave convention behind.

Preparation

1. Remove the membrane from the back of the ribs (slide a butter knife under it to loosen, then grab with a paper towel and pull). Season aggressively with salt, pepper, and paprika on both sides.
2. Wrap ribs tightly in foil and place on a baking sheet. Bake at 275°F for 2½ hours until tender but not falling apart.
3. While ribs bake, simmer pomegranate molasses and vinegar in a small saucepan for 10 minutes until slightly thickened. This is your sauce—yes, it's that simple.
4. Unwrap ribs and brush generously with sauce. Increase oven to 425°F (or fire up your grill to medium-high).
5. Cook 10-15 minutes, brushing with more sauce every 5 minutes, until the glaze is sticky and lacquered. The edges should be almost burnt—that's the caramelized perfection you're after.

The first bite is tart, then sweet, then you get the smoke from the paprika and the deep pork flavor. Save any extra sauce for dipping.