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Home -> Main Dishes -> Pork
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 pound rack baby back pork ribs 1/4 tsp. salt 1/4 tsp. pepper 1/4 cup canned chipotle chiles in adobo 3/4 cup red currant jelly 5 tbsp. pomegranate molasses 1/4 cup chicken broth 2 tbsp. olive oil 1/4 tsp. ground allspice
Directions
Preheat oven to 350 degrees. Line a sheet pan with foil. Place a rack on foil. Season ribs with salt and pepper. Place meat-side down on rack. Puree chipotles in a blender or food processor. Strain into a small saucepan, pressing on solids. Add jelly, pomegranate molasses, broth, olive oil and allspice. Stir over medium heat until sauce comes to a boil. Transfer 1/2 cup sauce to a small bowl. Brush each side of ribs with 2 tbsp. sauce from pan. Roast ribs about 90 minutes until very tender, brushing with 2 tbsp. sauce every 15 minutes. Cut rack into individual ribs and serve with reserved sauce.
Serves 2 to 4.
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