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
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Keyword Baby Back Ribs, Pomegranante, Ribs, Slow Cooker