Gochujang Baby Back Ribs With POM Sauce

Low-and-slow oven-baked ribs glazed in a gochujang sauce built on POM Wonderful® 100% Pomegranate Juice

The ribs bake low and slow, wrapped tight in foil, until nearly falling off the bone. The gochujang glaze reduces separately, POM Wonderful® 100% Pomegranate Juice balancing the heat and funk of the gochujang, then gets brushed on for a final high-heat caramelized finish.

• 1 rack baby back ribs (about 2 pounds)
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ cup POM Wonderful Pomegranate Arils
• Fresh parsley, chopped, for garnish

Gochujang POM Sauce:

• ¼ cup POM Wonderful 100% Pomegranate Juice
• ⅓ cup gochujang
• 2 tablespoons barbecue sauce
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

1. Preheat oven to 250°F. Remove the membrane from the back of the ribs if the butcher hasn’t already. Season both sides with salt, pepper, smoked paprika, and garlic powder. Wrap tightly in foil and place on a baking sheet. Bake 2½ hours, until tender and nearly falling off the bone.
2. While the ribs cook, make the gochujang POM sauce. Add all sauce ingredients to a saucepan over medium heat. Simmer 10 minutes, stirring often, until thick and reduced by about one-third. Increase oven to 425°F (or switch to broil). Unwrap ribs and brush generously with half of the glaze. Roast uncovered 30 minutes, until caramelized.
3. To serve: Slice ribs between bones. Add to a serving platter and top with POM Wonderful® Pomegranate Arils. Garnish with chopped parsley. Serve with the remaining gochujang POM sauce.

1. Remove the membrane from the back of the ribs before seasoning. Left on, it blocks seasoning absorption and keeps the ribs from becoming fully tender.
2. Wrap the ribs tightly in foil for the low, slow bake. A loose wrap lets moisture escape, so the ribs dry out instead of steaming to tenderness over the 2½ hours.
3. Simmer the sauce until it’s reduced by about a third. Under-reduced sauce won’t cling to the ribs; it just runs off during the final roast.
4. Reserve half the sauce for serving. Brushing all of it onto the ribs before the final roast leaves nothing for the table.
5. Watch the ribs closely during the final high-heat roast. The sugar in the glaze can go from caramelized to burnt in the last few minutes at 425°F.

1. Grill Finish. After the low bake, finish the ribs on a hot grill for a few minutes per side instead of the oven broil, for added char.
2. Milder Version. Reduce the gochujang by half and add an extra tablespoon of barbecue sauce for a milder glaze.
3. Beef Short Ribs. Bone-in beef short ribs work in place of pork baby backs; increase the low bake time by 30–45 minutes.
4. Sauce as a Marinade. The gochujang POM sauce also works as a marinade for chicken thighs or a pork tenderloin.

Q: How long do baby back ribs take to cook?
‍A: About 2½ hours at 250°F for the low bake, plus 30 minutes at 425°F to caramelize the glaze; roughly 3 hours total.

Q: What is gochujang?
‍A: A fermented Korean chili paste with a sweet, savory, and spicy flavor; it’s the base of the glaze here along with POM Wonderful® 100% Pomegranate Juice.

Q: Can this sauce be made ahead?
‍A: Yes. The gochujang POM sauce keeps refrigerated in an airtight container up to a week.

Q: Should the membrane be removed from the ribs?
‍A: Yes, removing it lets seasoning penetrate and allows the ribs to become fully tender during the low bake.

Q: What should these ribs be served with?
‍A: Steamed rice, a simple slaw, or grilled vegetables all pair well with the sweet-spicy glaze.

Q: Can this be made on a grill instead of in the oven?
‍A: Yes. Wrap the seasoned ribs in foil and cook over indirect low heat for about 2 hours, then unwrap and finish over direct heat with the glaze.

Q: How should leftovers be stored?
‍A: Refrigerate in an airtight container up to 3 days; reheat covered in a low oven to keep them from drying out.

Q: Where can gochujang be found in the grocery store?
‍A: It’s usually stocked in the international or Asian foods aisle, often near miso and other fermented pastes.