Pomegranate Glazed Baby Back Ribs & Backyard Herb Fattoush

We are drooling over this recipe for Pomegranate Glazed Baby Back Ribs & Backyard Herb Fattoush! Pair with a glass of Gary Farrell Hallberg Pinot Noir for the perfect meal! 

Servings: 4

Pair With: Gary Farrell Winery Hallberg Vineyard Pinot Noir 2013

Source: Provided by Gary Farrell Winery, Recipe Courtesy of: Chefs Duskie Estes & John Stewart, Zazu Kitchen + Farm

INGREDIENTS

2 racks baby back ribs (1 ½ – 2 pounds each)
½ cup zasumac spice rub, available on zazukitchen.com
2 tablespoons olive oil
2 onions, roughly chopped
5 cups chicken stock
1 cup orange juice
½ cup pomegranate molasses
¼ cup brown sugar
¼ cup sherry vinegar
½ teaspoon chili flake

For the Glaze:
4 cups brown sugar
2 cups red wine (reserve the Gary Farrell for drinking, not cooking)
2 cups orange juice a pinch of red pepper flakes
1 cup pomegranate molasses

For the Fattoush:
2 pieces pita bread, cut into one inch cubes
2 tablespoons olive oil
2 lemon cucumbers, peeled and diced
1 red pepper, seeded and diced
1 bunch parsley, leaves picked
1 bunch basil, leaves picked
1 bunch mint, leaves picked
optional: bulgarian feta
optional: 1 pomegranate seeded, when in season
kosher salt and freshly ground black pepper

For the Dressing:
2 tablespoons sherry vinegar
2 tablespoons lemon juice
1 tablespoon pomegranate molasses
1 tablespoon brown sugar
¼ teaspoon zasumac
½ cup olive oil
kosher salt and freshly ground black pepper

DIRECTIONS

Fire up your grill and preheat your oven to 350°F. Remove the membrane from the back of the ribs. Rub the spice rub all over the ribs. Grill the ribs until both sides are nicely browned. In a roasting pan on medium high heat with 2 tablespoons olive oil, add the onions. Once aromatic, within about 5 minutes, add the ribs with all the remaining braising ingredients. Cover with foil and place in the oven until the meat begins to pull away from the bone, about 2 hours. Remove the ribs from the braise and strain the braising liquid, discard the solids. In a saucepan on medium high heat, combine the brown sugar, red wine, orange juice, pomegranate molasses, and chili flakes and reduce until thick like syrup. Adjust sauce to your liking with any additional ingredients. Cut the ribs and reheat in the sauce in a pan on the stove or in the oven. Enjoy with a glass of Gary Farrell Hallberg Pinot Noir!

For the Fattoush:
This is a middle eastern herb & bread salad. This salad is a great accompaniment to salmon, quail, or lamb! At ZAZU, we are lucky enough to grow all these herbs and more in our backyard garden!

For the Dressing:
Preheat the oven to 350°. In a bowl, toss the pita with the olive oil, sumac, salt and pepper. Bake until golden and crisp, about 10 – 15 minutes. Make the dressing by combining the sherry vinegar, lemon juice, pomegranate molasses, brown sugar, and sumac in a bowl and whisking in the olive oil. Season to taste with salt and pepper. In a bowl, toss the pita croutons with cucumber, red pepper, and herbs with vinaigrette. Place a mound on each table. Sprinkle with Bulgarian feta and pomegranate seeds if desired. top with babyback ribs and glaze. (or eat alone as a vegetarian salad!)

Recipe Courtesy Of

Gary Farrell Winery

Guests enjoy nature’s sounds and sights as they sip Gary Farrell wines produced from iconic vineyards.