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Clinton Kelly shares the recipe for his baby back ribs with ginger-pomegranate glaze that are ALWAYS a hit when he serves them.
Looking for a crowd-pleasing dessert, too? Try Clinton's Banana Toffee Pie.
Preheat the oven to 300°F.
Pat the ribs dry with paper towels. (If the racks are longer than your baking sheet, cut them in half.)
In a bowl, combine brown sugar, salt, black pepper, garlic powder and cayenne. Rub each rack on both sides with the mixture and wrap in aluminum foil. Seal each foil pouch well, so steam doesn’t escape. Place on a baking sheet and cook about 2 hours.
While the ribs are cooking, make the pomegranate glaze: In a small saucepan, combine the pomegranate juice, jalapeño, honey and ginger, and simmer over medium heat. Cook until sauce is reduced by about half; it should be the consistency of a light syrup. Taste while still a bit warm and add salt to taste. Let cool to room temperature. Strain, then reserve about ¼ of the glaze for serving.
Remove ribs from the oven. Be careful when opening the pouches, as contents will be very steamy. Remove the ribs from the foil packets and let cool a bit.
Set your oven to broil or heat your grill to medium-high. Brush the racks of ribs on both sides with the glaze. If broiling, heat the ribs meat-side-up on a baking sheet for about 3 to 5 minutes, watching closely, until the glaze is dark brown (almost black) in spots. If grilling outside, place the racks on the grill and turn the ribs about every minute, for 7 minutes, until the glaze is darkened and sticky.
Transfer the meat to a cutting board and slice into individual ribs. Arrange on a platter and drizzle with remaining glaze. Garnish with lime zest and squeeze some lime juice on top. Serve with more lime wedges and sliced scallions, if using, on the platter.