Baby Back Ribs

Baby Back Ribs

Marinated in our aromatic Murch-e Masala Dar blend and slow-cooked to tender perfection, these ribs are infused with layers of rich, warm spices. The tangy pomegranate molasses glaze, with a hint of honey and ginger, caramelizes beautifully, creating an irresistible, sticky crust. Finished with fresh cilantro and toasted sesame seeds, every bite delivers a balance of smoky, sweet, and tangy flavors, making these ribs a must-try for any flavor adventure.

 

Servings

4

Prep Time

60 Min

Cook Time

3.5 Hours

Ingredients

2 racks of baby back ribs

4 tbsp Noshejan Murch-e Masala Dar

4 tbsp olive oil

4 garlic cloves, minced

1 tbsp ginger paste

2 tbsp soy sauce

1/4 cup pomegranate molasses

2 tbsp honey

1 tbsp rice vinegar

2 tbsp sesame oil

1/4 cup cilantro, chopped

Toasted sesame seeds

 

Instructions

Remove the membrane from the back of the ribs and pat them dry with paper towels.

Mix Noshejan Murch-e Masala Dar in a small bowl with 4 tbsps olive oil to create a paste. Rub the paste generously over the ribs, coating both sides. Let the ribs sit for at least 1 hour (or overnight in the fridge) to absorb the flavors.

In a bowl, mix soy sauce, pomegranate molasses, honey, garlic paste, ginger paste, rice vinegar, and sesame oil.

Preheat the oven to 275°. Wrap the ribs in aluminum foil, place them on a sheet pan lined with parchment paper, and cook for 2.5–3 hours until tender.

Remove the ribs from the oven, unwrap, and brush them generously with the soy sauce glaze. Bring the oven heat to 425°. Place the ribs back in the oven (uncovered) for 15-20 minutes to caramelize the glaze and create a sticky, flavorful crust. Baste with more glaze as needed.

Let the ribs rest for 10 minutes, then garnish with chopped cilantro and sesame seeds.

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