Ingredients
- For The Ribs
- 2 racks of Villari Prime St. Louis Ribs (about 3 lbs each)
- 1 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- For The Pomegranate Molasses Glaze
- ½ cup pomegranate molasses
- ¼ cup honey
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 clove garlic, minced
- For The Herb Yogurt Sauce
- 1 cup Greek yogurt
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp olive oil
- Salt and pepper, to taste
Directions
- Preheat your grill to medium heat (about 350°F).
- Rub the ribs with olive oil, then season evenly with salt, black pepper, smoked paprika, cumin, garlic powder, onion powder, and ground coriander.
- Let the ribs sit at room temperature for about 20 minutes to absorb the seasoning.
- In a small saucepan, combine pomegranate molasses, honey, balsamic vinegar, soy sauce, grated ginger, and minced garlic.
- Bring to a simmer over medium heat and cook for 5–7 minutes until the glaze thickens slightly. Remove from heat and set aside.
- Place the seasoned ribs on the grill over indirect heat, bone side down. Grill for about 2.5 to 3 hours, turning occasionally to avoid direct flame and ensure even cooking.
- During the last 20 minutes of cooking, brush the ribs with the pomegranate molasses glaze, allowing it to caramelize slightly with each layer.
- In a bowl, mix Greek yogurt with fresh mint, parsley, lemon juice, honey, olive oil, salt, and pepper. Stir until well combined and adjust seasoning to taste.
- Once the ribs are tender and the glaze is sticky and glossy, remove from the grill. Let the ribs rest for 10 minutes before slicing between the bones.
- Serve the ribs with a generous drizzle of the herb yogurt sauce on the side, and perhaps a sprinkle of extra fresh herbs for garnish.
