Pomegranate-Glazed Pork Ribs
Drawing on classic Lebanese flavors, these slow-roasted baby back ribs are rubbed with sumac, coriander, allspice, and cinnamon, then glazed with pomegranate molasses, honey, lemon, and garlic. An extra side of glaze lets you add another layer of sweet-tart richness, while braised collard greens and a macaroni salad with sun-dried tomatoes, celery, and red bell peppers round out the plate.
Nutritional facts
Protein
31g
Carbs
70g
Calories
980kcal
Fat
68g
Ingredients
Soy Sauce, Elbow Pasta, Chicken Stock, Red Bell Pepper, Smoked Paprika, Lemon Juice, Organic Coriander, Sumac, Mayonnaise, Kosher Salt, Onion, Cinnamon, Pomegranate Molasses, Collard Greens, Honey, Garlic, Cumin, Garlic Powder, Celery, Allspice, Red Wine Vinegar, Red Onion, Extra Virgin Olive Oil, Sun Dried Tomatoes, Spice, Parsley, Dried, Pork Baby Back Ribs
Contains sulphur dioxide sulphites, wheat, celery, cereals containing gluten, eggs, soybeans.
Reviews
4.2
Based on 153 reviews
Gloria · 10/14/26
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About Antony Nassif
Antony Nassif, born in Montreal, Quebec, is the founder of Hen House NYC – a chef-driven, Lebanese-inspired fast-casual restaurant known for bold comfort food and nostalgic, modern branding. After training in some of Canada's top kitchens, he went on to open multiple restaurants in Beirut by the age of 26, bringing together global technique and deep Middle Eastern roots. Now based in New York City, Antony continues to grow his brand through catering, events like Smorgasburg, and strategic expansions, blending culinary creativity with sharp business instincts.
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