Canadian culinary legend Bonnie Stern shared her recipe for Grilled Miami Ribs with Sticky Pomegranate Marinade from her new book “Don’t Worry, Just Cook”, written with her daughter, Anna Rupert, and featuring a Foreword from Yotam Ottolenghi.
Grilled Miami Ribs with Sticky Pomegranate Marinade
Serves 5 to 6
Ingredients:
Marinade
– 1/2 cup pomegranate molasses 2 Tbsp honey, maple syrup, or brown sugar
– 2 Tbsp soy sauce
– 2 Tbsp sherry vinegar
– 2 Tbsp extra virgin olive oil 1 Tbsp fresh lemon juice
– 1 large garlic clove, minced or grated
– 1-inch piece fresh ginger, peeled and minced or grated
Ribs
– 4 lb Miami ribs (about 12 to 16 strips), about 1/4 inch to 1/3 inch thick
– 3 green onions, thinly sliced on the diagonal, or chives
– 1/3 cup pomegranate seeds, optional
Directions:
1. For the marinade, combine the pomegranate molasses, honey, soy sauce, vinegar, olive oil, lemon juice, garlic, and ginger. Spread over the Miami ribs in a large pan, making sure they are all coated with the marinade. Refrigerate for a few hours or up to overnight. Remove from the refrigerator 1 hour before cooking.
2. Heat the barbecue on high. The ribs can also be cooked under the broiler (watch carefully) or in a very hot cast iron skillet or grill pan.
3. Remove the ribs from the marinade. Transfer the marinade to a saucepan, bring to a boil and cook for 3 minutes, then reduce the heat to medium and cook until the mixture is syrupy.
4. Cook the ribs in a single layer on the hot barbecue for about 3 to 4 minutes per side or until browned—we like them charred in a few spots. You may have to do this in batches.
5. Drizzle the reduced marinade (you will probably only have about ¹⁄³ cup) over the ribs and sprinkle with green onions and pomegranate seeds, if using.
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“I tell you not to worry because I’ve done all the worrying for you!”
Bonnie Stern, beloved teacher and bestselling cookbook author, wants nothing more than for you to feel like she’s in the kitchen cooking beside you.
In her latest cookbook, Don’t Worry, Just Cook, written with her daughter Anna Rupert (who has, in fact, been in the kitchen cooking beside Bonnie her whole life!), Bonnie and Anna are here to help cooks of all experiences foster comfort and connection through food.
With her trademark encouraging style and attention to detail, Bonnie writes recipes that are consistently delicious, widely appealing, and, as always, timeless. Like all of her cookbooks, Don’t Worry, Just Cook doesn’t simply give instructions to create a dish, it also shares stories, lessons, and kitchen wisdom that will build your cooking technique and confidence in the kitchen.
In this new book, you’ll find easy-to-follow recipes for all-day breakfasts, soups, starters, and side dishes, as well as breads and vegetarian, fish, and meat mains. And, for those wanting something sweet, Bonnie and Anna have included plenty of desserts! You’ll be amazed by how quickly such special dishes like Jeweled Roasted Salmon with Herbs and Sheet Pan Chicken with Lemon and Olives come together. The simplicity and beauty of dishes like Ja’ala Herb Salad with Lemon Honey Dressing and Roasted Cauliflower Steaks with Tahini and Z’hug will impress even the cook! And the desserts, like the Pavlova Cake with Lemon Curd and Berries, Bonnie’s Rugelach, and S’mores Chocolate Bark have never been so fun or delicious.
Bonnie and Anna have also provided notes and variations to help you modify dishes for special diets, and have sprinkled in essays on topics that will resonate with all of us, from things not worth worrying about, to a love of leftovers and what to do with them. Bonnie and Anna’s warm voices and subtle humour come through on every page. With 125 enjoyable and thoughtful recipes, and stunning photography, home cooks will turn to this instant classic time and time again to nourish themselves and the people they love.
