• 1 Large Ripe Pomegranate
• 1/4 cup Balsamic Vinegar
• 3/4 cup Water
• 1 Tablespoon Coconut Aminos (or what-free tamari or soy sauce)
• 3 Tablespoons Organic Tomato Paste
• 1 Full Rack (12) Pork Back Ribs
• Salt and Pepper

Preparation

In a small saucepan, combine the pomegranate seeds, balsamic vinegar, and water. Bring to a boil, then cover and let simmer for 20 minutes.

Then, add the coconut aminos and tomato paste, and stir until completely incorporated into the mixture.

Remove from heat and set aside for later use.

Cut the pork back ribs into sections of 4 ribs. Lightly salt and pepper the meaty side of the ribs, and place in a baking dish with enough water to cover the bottom of the dish about 1/2 inch deep. Cover tightly with foil.

Cook ribs at 250 for one hour. Turn ribs over, re-seal the foil, and bake another hour.

Remove the ribs from the oven, and turn the heat up to 450.

Pour off any liquid from the baking dish. Paint the meaty side of the ribs with half of the Pomegranate BBQ Sauce, and return to the oven uncovered for 30 minutes (meaty, saucy side of ribs facing up).

Serve ribs slathered with remaining BBQ sauce.

Enjoy with lots of extra napkins nearby!