Slow Cooker Pomegranate Baby Back Ribs

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!

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!

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.

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 (I used my large 4 cup OXO fat separator).

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.

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 hours hrs 45 minutes mins

Total Time 8 hours hrs 45 minutes 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