It’s been weeks since Carol introduced me to Pomegranate Molasses, and I finally got to using it this week. While it’s called molasses, it’s really a syrup: sweet and tart with concentrated pomegranate flavor. It’s plain wonderful!

Slicing Chops 1

Rosemary Pomegranate Coated Rack of Pork
~makes 8 entrees


  • 2 tablespoons + 1 teaspoon pomegranate molasses
  • 5 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary + extra for garnish
  • 1 teaspoon black strap molasses
  • 8 rib rack of Pork (4.67 lb)
  • kosher salt and pepper to taste
  • 2 carrots, peeled


1. Preheat oven to 350 degrees F.

2. Stir together pomegranate molasses, garlic, rosemary, and black strap molasses. Rub all over pork. Season generously with salt and pepper.

Pomegranate Molasses Glaze Glazing the Pork Rib Roast

3. Set on a rack, propped up by a carrot on each side. Wrap the bones in aluminum foil to avoid burning.

Prepped for the Oven

4. Roast for 1 hour 20 minutes, or until internal temperature reads 135 degrees F. Remove from oven and rest for 15 minutes, where it will carry-over cook to 145 degrees F.

Removing the Aluminum Foil

5. Slice between each bone and serve. Garnish with fresh rosemary.

Plated Beautifully with Fresh Rosemary 2

I will be using pomegranate molasses a lot for sure, but if you can’t wait for more recipes, check out some delicious looking ones here.

posted by jessica at 10:29 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.