Chef Jordona’s Spice Rub Ribs with Pomegranate Citrus Chutney

Pomegranate

“May it be your will, Hashem, our G-d and the G-d of our forefathers, that our merits increase and be as many as the seeds of a pomegranate”

 

Chef Jordona’s Spice Rub Ribs with Pomegranate Citrus Chutney  Serves 6

 

Jordona’s “Texas” Dry Rub:

1 Tablespoon Cumin

1 Tablespoon Sweet Paprika

1 Tablespoon Granulated Garlic

1 ½ Tablespoons Granulated Onion

1 ½ Tablespoons Chili Powder

1 Tablespoon Brown Sugar

1 Tablespoon Dry Mustard

2 Tablespoons Kosher Salt

1 Teaspoon Cayenne Pepper

2 Teaspoons Black Pepper

1 Teaspoon Coriander

 

Chef Jordona’s Pomegranate BBQ Glaze:

1 ½ Cups Ketchup

1 Cup Ale (Nine Band Brewing Co. Pale Ale)

4 Tablespoons Worcestershire Sauce

1 Teaspoon Sharp Mustard

4 Teaspoons White Vinegar

4 Teaspoons Pomegranate Molasses

 

Pomegranate Citrus Chutney

2 Cups Pomegranate Seeds

½ Cup Orange Segments

2 Tablespoons Orange Juice

4 Green Onions

¼ Teaspoon Cayenne Pepper

¼ Teaspoon Sweet Paprika

1 Jalapeno deseeded and finely chopped

3 Tablespoons Mint

3 Tablespoons Cilantro

1 Lime, juiced

1/3 Cup Red Wine Vinegar

1 Teaspoon Honey

Salt and Freshly Ground Pepper, to taste

 

Chef Jordona’s Spice Rub Ribs with Pomegranate Chutney

Ingredients:

3 Tablespoons Olive Oil,

Jordona’s Texas Dry Rub

2 –  3 1/2 lbs. Short Ribs

1 – 12 Oz. Bottle of Ale (Nine Band Brewing Co. Pale Ale)

Jordona’s Pomegranate Bbq Glaze

Directions:

Preheat oven to 250

Place your ribs on a cutting board, drizzle with oil and enough dry rub to cover, and rub all over. Pour your bottle of ale into your roasting tray and place ribs on top. TIP: *Make sure your ribs are at room temperature when it’s time to place in oven, you can cover your ribs with your spice rub and then leave out for 1 hour to take the chill off.*

Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours or until tender.

While ribs are cooking, place Pomegranate BBQ Glaze ingredients into a sauce pot and bring to boil, then reduce the heat to low and simmer for another 10 minutes or until the sauce has thickened and coats the back of a spoon. Congratulations! You just made your own glaze!

When your ribs are tender, remove from oven and bump up the oven temperature to 400 degrees. Then brush your ribs with your glaze so they’re nicely coated all over. Return the ribs to the oven (you can baste your ribs every 5 min for 20 minutes). This sounds annoying, but it will yield the results of a perfectly layered, caramelized crust, that’s sticky, golden brown, and delicious.

While your ribs are caramelizing in the oven, mix together your chutney – depending on how sweet your pomegranates are, you might need to add more or less honey.

TIP: *ALWAYS TASTE AS YOU GO.  Grown ingredients can be sweeter at some points of the season than other times.*

Mix well and set aside – you can mix this a day ahead, but don’t add your mint or cilantro until right before you serve. Serve on top of sticky ribs or on the side. Enjoy!