Baby Back Ribs with Gochujang POM Sauce

• 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.