Smoked Beef Short Ribs with Pomegranate Glaze Recipe
Discover how to make these show-stopping smoked beef ribs that combine ancient Sunnah ingredients with modern barbecue mastery. Tender beef meets vibrant pomegranate in this quick and easy recipe that transforms humble ingredients into something extraordinary. The rich, smoky flavour paired with fruity sweetness creates an unforgettable feast.
Ingredients
- For the beef ribs:
- 5kg beef short ribs, membrane removed from bone side (ask your butcher to prepare these, or use a butter knife to gently lift and peel away the silvery membrane)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons coarse sea salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons smoked paprika, adds depth without heat
- 1 teaspoon ground cumin
- 4 large cloves garlic, finely minced
- 2 medium onions, thickly sliced into rings
- 500ml beef stock (good quality, preferably homemade)
- For the pomegranate glaze:
- 500ml pure pomegranate juice, not from concentrate for best flavour
- 3 tablespoons honey, preferably raw and unprocessed
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground ginger
- ½ teaspoon ground black pepper
- Pinch of sea salt
- For garnish:
- Seeds from 1 large fresh pomegranate (about 150g arils)
- Small handful fresh coriander leaves, roughly chopped (optional but adds brightness)
- Kitchen equipment:
- Charcoal or wood-fired BBQ with lid
- Smoker box or foil pouch for wood chips (oak or apple wood work beautifully)
- Large roasting tin
- Meat thermometer
- Pastry brush
- Small heavy-bottomed saucepan
Directions
Step 1
Begin by preparing your beef ribs the night before if possible, or at least 2 hours before smoking. Pat the ribs completely dry with paper towels, as any moisture will prevent the rub from adhering properly and creating that beautiful bark. In a small bowl, combine the salt, black pepper, smoked paprika, cumin, and minced garlic into a fragrant rub. Massage the olive oil all over the ribs first, then apply the spice rub generously on all sides, pressing it firmly into the meat so it really sticks. This is where the magic starts, so don't be shy with your seasoning. Wrap the ribs loosely in baking parchment and refrigerate until 30 minutes before cooking, allowing them to come to room temperature.
Step 2
Prepare your BBQ for low and slow indirect cooking, aiming for a steady temperature of 120-135°C. Set up your coals on one side only, creating a cooler zone on the opposite side where the ribs will sit. Add your soaked wood chips to a smoker box or create a foil pouch with holes poked in the top, placing it directly on the hot coals. You want a gentle, steady stream of smoke, not billowing clouds. Place a large roasting tin on the cool side of the grill and arrange your onion slices in the bottom, then pour in the beef stock. These onions will catch the drippings and create the most incredible flavour whilst keeping everything moist.
Step 3
Position the ribs bone-side down on the grill grate directly above the roasting tin, ensuring they're not directly over the heat source. Close the lid and resist the temptation to peek for at least 90 minutes, as you want to maintain that steady smoking temperature. The ribs need to smoke undisturbed for 2 hours initially, developing that gorgeous mahogany crust. During this time, monitor your BBQ temperature carefully, adjusting the vents to maintain that sweet spot between 120-135°C. Add more coals and wood chips as needed to maintain consistent heat and smoke.
Step 4
Whilst the ribs are smoking away beautifully, make your pomegranate glaze. Pour the pomegranate juice into a small heavy-bottomed saucepan over medium-high heat and bring it to a vigorous boil. Let it bubble away energetically for about 15-20 minutes, stirring occasionally, until it's reduced by two-thirds and has the consistency of thin honey. This concentration is crucial for achieving that glossy, sticky coating. Add the honey, vinegar, ginger, black pepper, and a pinch of salt, then reduce the heat to low and simmer for another 5 minutes until it's gorgeously syrupy. The glaze should coat the back of a spoon and leave a clear trail when you draw your finger through it. Remove from heat and set aside.
Step 5
After the initial 2 hours of smoking, carefully transfer the ribs to the roasting tin with the onions and stock, positioning them bone-side down. This is the braising stage that transforms tough connective tissue into melting tenderness. Pour any accumulated juices from the grill grate into the tin as well. Cover the entire tin tightly with heavy-duty foil, creating a sealed environment. Return to the BBQ, close the lid, and let them braise for 2 hours. The internal temperature should reach about 90°C, and the meat should be starting to pull away from the bones. If you're using a meat thermometer, insert it between the bones into the thickest part of the meat.
Step 6
Remove the foil covering and brush the ribs generously with half of your pomegranate glaze, making sure every surface glistens with that ruby-red coating. This is where they transform from delicious to absolutely spectacular. Return the uncovered ribs to the BBQ for a final 30 minutes, brushing with more glaze every 10 minutes. The glaze will caramelise beautifully, creating a sticky, glossy finish that catches the light. The ribs are perfectly done when the internal temperature reaches 95-98°C and the meat has pulled back from the bones by about 1cm. When you insert a skewer or knife, it should slide through like butter with no resistance.
Step 7
Transfer the magnificent ribs to a large serving platter and tent loosely with foil, allowing them to rest for 15 minutes. This resting period is absolutely essential as it allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Don't skip this step, even though the aroma will be testing your patience. Whilst they rest, strain the braising liquid from the roasting tin through a fine sieve, pressing on the onions to extract all their sweet, caramelised flavour. Skim off any excess fat from the surface and keep this liquid warm as a serving jus.
Step 8
Just before serving, brush the ribs one final time with the remaining pomegranate glaze for that show-stopping glossy finish. Scatter the fresh pomegranate arils generously over the top, letting them tumble into the crevices where their jewel-like brightness contrasts beautifully with the dark, caramelised meat. If using, sprinkle the fresh coriander leaves over everything. Serve the ribs whole on the platter for maximum visual impact, allowing guests to pull them apart themselves. Pour the warm braising jus into a small jug for those who want extra moisture. These ribs are so tender they'll fall off the bone with just a fork, and the combination of smoky beef with sweet-tart pomegranate is absolutely unforgettable.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Beef
The Prophet ﷺ commanded a cow to be slaughtered and then distributed its flesh.
Butter
The Prophet ﷺ liked butter and dates.
Garlic
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Ginger
And they will be given to drink a cup of wine whose mixture is of ginger, from a fountain within Paradise named Salsabil.
Onions
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Pomegranate
In them are fruit and palm trees and pomegranates. So which of the favours of your Lord would you deny?
Olives
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Olive Oil
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Vinegar
What an excellent condiment vinegar is.
Honey
The Prophet ﷺ loved sweet things and honey.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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