Slow-Cooker Ribs with Pomegranate Sauce Recipe

5 from 1 vote

Looking for a sweet, fall-off-the-bone ribs recipe? This unique pomegranate variation is a great choice!

Course Main Course

Cuisine American

Keyword pomegranate sauce, ribs

Prep Time 20

Cook Time 8 30

Total Time 8 50

Servings people

Calories 428kcal

Cost 20

Season the ribs with salt and pepper to taste and place in a slow cooker.
Sea salt and freshly ground black pepper
Top with the sliced onion and garlic; then, pour in the pomegranate juice, chicken stock, and water.
1 yellow onion, 3 garlic cloves, 2 cups pomegranate juice, 1 cup chicken stock, ¼ cup water
Add in the thyme sprigs and cover.
4 fresh thyme sprigs
Cook the ribs on low for 8 hours or until the ribs are tender.
Remove ribs from the slow cooker and set aside.
2 lb. baby back ribs
Strain the sauce from the slow-cooker and pour into a saucepan.
Bring the sauce to a boil. Pour in the red wine vinegar, chill powder, and paprika; season with salt and pepper to taste.
¼ cup red wine vinegar, 1 -2 tsp. chili powder, ½ -1 tsp. paprika, Sea salt and freshly ground black pepper
Start with the smaller amount of chili powder and paprika, taste, and add more seasoning if you’d like more spice.
Lower the heat and simmer the sauce for 15 to 20 minutes.
Preheat oven to 425 F. Brush the ribs generously with the pomegranate sauce.
Place the ribs on a baking sheet and cook in the oven 4 to 5 minutes per side.
Serve the ribs topped with pomegranate seeds.
½ cup pomegranate seeds