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You are here: Home / 10 Ingredient Meals / Slow Cooker Pomegranate Baby Back Ribs

December 22, 2016 By Kaitlin Leave a Comment

Slow Cooker Pomegranate Baby Back Ribs

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I still have plenty of pomegranate recipes for you, which is great timing because they are in season right now! Here’s a recipe for Slow Cooker Pomegranate Baby Back Ribs!

Slow Cooker Pomegranate Baby Back Ribs

This recipe for Pomegranate Baby Back Ribs is based on a Martha Stewart Recipe for short ribs. My husband loves baby back ribs, so I decided to adapt the recipe to use them instead. And because I love using my slow cooker, I made it a slow cooker recipe!

Slow Cooker Pomegranate Baby Back Ribs

Ingredients:

  • 5 tablespoons olive oil, divided
  • 1 lb baby back ribs, cut to fit in your slow cooker
  • Salt and pepper
  • 1 large yellow onion, cut into wedges
  • 3 cloves garlic, smashed and peeled
  • 10 sprigs thyme
  • 3 cups pomegranate juice
  • 1 cup dry red wine, such as Merlot
  • 1/4 cup corn starch, or as needed
  • 1/4 cup cold water
  • 1/2 cup pomegranate seeds, for serving

Add a large saute pan over high heat. Add 2 tablespoons olive oil. Season your ribs with salt and pepper.

img_7574

In batches, brown the ribs on all sides. Remove from the pan and add to your slow cooker.

img_7575 img_7576

Reduce the head to medium high and add in more olive oil if needed. Add onion, garlic, and thyme.

img_7579

Cook, scraping up the browned bits with a wooden spoon, until onion is soft and fragrant, about 5 minutes.

img_7580

Whisk in pomegranate juice and wine and bring to a boil, stirring frequently. Pour the mixture into your slow cooker.

img_7582 img_7583

Cook the ribs on low for 8 hours or until they are fall apart tender. When cooked, transfer the ribs to a large plate.

img_7594 img_7595

Strain liquid into a fat separator, let sit briefly, and return to pot, discarding fat and solids (I used my large 4 cup OXO fat separator).

img_7597

Bring the liquid to a boil over medium-high. Lower to a simmer and cook for 10 minutes. Stir together the corn starch and cold water and slowly add to the sauce, mixing constantly, until the sauce is the consistency you desire. Add the ribs back in to coat in the sauce.

img_7601 img_7602

Season with salt and pepper, and pour extra salt over the ribs. Top with pomegranate seeds.

Slow Cooker Pomegranate Baby Back Ribs

 

 Who knew pomegranates and baby back ribs would work so well together?
Slow Cooker Pomegranate Baby Back Ribs
The sauce is really flavorful and actually mimics a barbecue sauce a bit.  Really tasty!
Slow Cooker Pomegranate Baby Back Ribs
The ribs are fall off the bone tender. These would be delicious paired with some polenta or mashed potatoes!

Slow Cooker Pomegranate Baby Back Ribs

Kaitlin @ I Can Cook That
Baby back ribs cooked in a pomegranate sauce that you can make right in your slow cooker!
Print Recipe Pin Recipe
Cook Time 8 hrs 45 mins
Total Time 8 hrs 45 mins
Course Main Course
Servings 8 servings

Ingredients
  

  • 5 tablespoons olive oil divided
  • 1 lb baby back ribs cut to fit in your slow cooker
  • Salt and pepper
  • 1 large yellow onion cut into wedges
  • 3 cloves garlic smashed and peeled
  • 10 sprigs thyme
  • 3 cups pomegranate juice
  • 1 cup dry red wine such as Merlot
  • 1/4 cup corn starch or as needed
  • 1/4 cup cold water
  • 1/2 cup pomegranate seeds for serving

Instructions
 

  • Add a large saute pan over high heat. Add 2 tablespoons olive oil. Season your ribs with salt and pepper.
  • In batches, brown the ribs on all sides. Remove from the pan and add to your slow cooker.
  • Reduce the head to medium high and add in more olive oil if needed. Add onion, garlic, and thyme.
  • Cook, scraping up the browned bits with a wooden spoon, until onion is soft and fragrant, about 5 minutes.
  • Whisk in pomegranate juice and wine and bring to a boil, stirring frequently. Pour the mixture into your slow cooker.
  • Cook the ribs on low for 8 hours or until they are fall apart tender. When cooked, transfer the ribs to a large plate.
  • Strain liquid into a fat separator, let sit briefly, and return to pot, discarding fat and solids.
  • Bring the liquid to a boil over medium-high. Lower to a simmer and cook for 10 minutes. Stir together the corn starch and cold water and slowly add to the sauce, mixing constantly, until the sauce is the consistency you desire. Add the ribs back in to coat in the sauce.
  • Season with salt and pepper and pour extra salt over the ribs. Top with pomegranate seeds.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Baby Back Ribs, Pomegranante, Ribs, Slow Cooker

Filed Under: 10 Ingredient Meals, Dairy Free, Gluten Free, Main Dish, Nut Free, Pork, Slow Cooker Tagged With: Baby Back Ribs, Corn Starch, Dairy Free, Dinner, Garlic, Gluten Free, I Can Cook That, Pomegranante Juice. Onions, Pomegranantes, Pomegranate, Pomegranate Arils, Pomegranate Seeds, Pork, Recipe, Red Wine, Ribs, Slow Cooker, Thyme

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