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Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick plus 6 tablespoons unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/3 cup pomegranate molasses
• 1 teaspoon pure vanilla extract
• 1/2 cup toasted pine nuts
• 
• 4-pound rack of pork spare ribs or baby backs
• 1 cup pomegranate molasses barbecue sauce (recipe below)
• 1. Preheat the oven to 300°F.
• 2. Season the ribs with salt and pepper, and put onto a baking sheet, underside up. Bake for 30 minutes.
• 3. Turn the rack over so that it is meat-side up, and bake for 30 minutes.
• 4. Glaze the whole rack of ribs with Pomegranate Molasses Barbecue Sauce, and bake underside up for 20 minutes.
• 5. Raise the heat to 450°F, and while the oven is heating up, re-glaze the top, meaty part of the ribs once again with the Pomegranate Molasses Barbecue Sauce. Bake for 15 minutes, or until charred.

• Pomegranate Molasses Barbecue Sauce

• - makes 2 3/4 cups -
• 

• Ingredients

• 1/2 sweet onion
• 1 clove garlic
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 1 15-ounce container of ketchup
• 1 cup pomegranate molasses
• 1/3 cup sugar
• 2 tablespoons white wine vinegar
• 2 tablespoons dry mustard
• 2 teaspoons cumin
• 1 teaspoon paprika
• Salt and pepper

Description

Serious Eats