Roasted ribs with pomegranate molasses
When I saw the recipe for pomegranate molasses the blog Cooking with Neus, I was curious and prepared it right away. I have done less because I got bored of shelling the pomegranates but next year I will use part of the pomegranates that we collect to make more. As Neus had copied the recipe of Sonia de L'exquisit, I went to look for her blog and found this recipe that suited me because I had some ribs in the freezer. Although it seems that the ribs are churrascadas, it is not like that, I do not know what have turned out so dark in the photos, the truth is that they were very good.
Pork ribs with pomegranate molasses
1 kilo of pork ribs
Ingredients p for the marinade:
100 grs. of pomegranate molasses
50 ml. of virgin olive oil
1 clove of chopped garlic
1 tablespoon of Provencal herbs
1 tablespoon of ginger powder
1 tablespoon of mustard
1/2 tablespoon of cumin powder
1/2 dry chilli
Salt and pepper
We mix all the ingredients of the marinade in a bowl. Salt the ribs well and put them in a plastic bag (type of freeze), toss the marinade, close the bag and shake well so that the meat is well impregnated with the marinade. We put it in the refrigerator and from time to time when we rotate the bag so that the marinade is distributed throughout the meat.
We leave for 4 hours.
We heat the oven to 200º. We put the ribs in a baking dish with all the juice. We bake about 20 minutes. We take out the source of the oven, we turn the ribs and put them back in the oven that we will lower to 180º. We cook another 20 minutes more.
To accompany I have made a mash of potatoes and carrots in thermomix. of sugar
A splash of lemon
Liquefied grains of pomegranate. We strain the juice and put it in a saucepan on the fire with the sugar and the lemon juice (very little). When it boils, we lower the heat and let it reduce slowly, so that it does not get too thick because when it cools, it will thicken more.