Middle Eastern Pork Ribs with Pomegranate BBQ Sauce

Middle Eastern Pork Ribs with Pomegranate BBQ Sauce

Our Smoked Middle Eastern Pork Ribs featuring a tantalizing Pomegranate BBQ Sauce! This recipe takes your taste buds on a journey through the fragrant and savory spices of the Middle East, combined with the rich, smoky essence of low and slow-smoked pork ribs. Get ready for a mouthwatering experience that combines the best of both worlds, resulting in a harmonious blend of flavors that will leave you craving more.

Pork Ribs: The star of the show, the pork ribs, are smoked to perfection. The Middle Eastern spice rub infuses the ribs with a warm, exotic, and slightly spicy flavor profile. As they smoke low and slow, the ribs become incredibly tender, with the collagen breaking down, resulting in a mouthwatering, juicy texture. The slow smoking process imparts a deep, smoky aroma that perfectly complements the Middle Eastern spice blend and the sweet-tart notes of the Pomegranate BBQ Sauce. The combination of flavours and textures creates a culinary masterpiece that's sure to impress.

Prepare to embark on a culinary journey that merges the vibrant flavours of the Middle East with the art of low and slow smoking. Whether you're a seasoned pitmaster or a novice, this recipe is bound to become a favorite in your repertoire. So fire up your smoker, gather your ingredients, and let's dive into creating these unforgettable Middle Eastern Pork Ribs with Pomegranate BBQ Sauce. Your taste buds won't know what hit them!


Course: Main

Cuisine: Middle Eastern

Prep Time: 30 minutes

Cook Time: 5 hours and 10 minutes

Rest Time: 10 minutes

Total Time: 5-6 hours

Servings: 2-3 people

Author Aldergrills



Hark Chubby Smoker

Heat Resistant Gloves

The MeatStick 4X Set Thermometer

Long Tongs

Aluminum Foil



Lump Charcoal

Ironbark Firewood

Natural Firelighters



Middle Eastern Spice Rub

2 tbsp brown sugar

1½ tbsp ground coriander

1½ tbsp ground cumin

1½ tbsp Aleppo pepper

1½ tsp Kosher salt

½ tsp ground cinnamon

½ tsp ground fennel seeds

½ tsp ground black pepper

Pomegranate BBQ Sauce

90g tomato paste (not ketchup)

3 tbsp blackstrap molasses

2 tsp paprika

2 tbsp olive oil

2 sprigs of fresh thyme

½ cup pomegranate molasses

1/4 cup brown sugar

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp sumac

1 tbsp sea salt

1 bay leaf

1 cinnamon stick

½ cup unsweetened pomegranate juice

½ tbsp of aleppo pepper

Few dashes of worcestershire sauce

Black Pepper


The Method

Preheat your smoker

  1. Start by getting your offset smoker ready. Preheat it to a steady temperature of 250°F (121°C) using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.

Prepare the Ribs

  1. Start by removing the membrane from the back of the ribs. Use a dessert spoon or butter knife to lift and loosen the membrane, then grab it with a paper towel and pull it off.

Make the Spice Rub

  1. In a small bowl, combine the brown sugar, ground coriander, ground cumin, Aleppo pepper, Kosher salt, ground cinnamon, ground fennel seeds, and ground black pepper to create the spice rub.

Season the Ribs

  1. Brush both sides of the ribs with olive oil to help the spice rub adhere. Sprinkle the spice rub generously over the ribs, pressing it in to adhere. Let the ribs rest for 15 - 20 minutes to allow for the spice rub to adhere to the meat for the best results. The ribs will start to sweat and appear wet when ready.

Smoke the Ribs

  1. Place the seasoned ribs on the smoker grates, bone side down. Close the smoker lid and let the ribs smoke for about 3-4 hours, or until they reach an internal temperature of around 165°F (74°C).

Wrap the Ribs

  1. When the ribs reach an internal temperature of 165°F (74°C), it's time to wrap them for a phase known as the "Texas Crutch". Lay out two sheets of heavy-duty aluminum foil, and place the rack of ribs on a sheet. Add a few tablespoons of butter and a drizzle of honey on top of the rack. Wrap the ribs tightly in the foil, ensuring there are no leaks.

Continue to Smoke

  1. Place the foil-wrapped ribs back on the smoker and continue cooking for an additional 1-2 hours, or until they reach an internal temperature of 195-205°F (90-96°C) and are tender.

Make the Pomegranate BBQ Sauce:

While the ribs are smoking, prepare the pomegranate BBQ sauce. In a saucepan over medium heat, combine all the Pomegranate BBQ Sauce ingredients. Stir well and simmer for 15-20 minutes until the sauce thickens.

Glaze the Ribs:

  1. During the last 30 minutes of smoking, brush the ribs with the pomegranate BBQ sauce every 10 minutes, allowing it to caramelize and form a sticky glaze on the ribs.


  1. Once the ribs are done and have a beautiful caramelised glaze, remove them from the smoker. Allow them to rest for a few minutes before slicing between the bones. Serve with extra pomegranate BBQ sauce on the side for dipping.

Enjoy! x



Reading next

Smoked Salmon Bagels
Fireboard 2 Pro: The Ultimate Kamado Grill Thermometer