Directions:

MAKING STICKY CAJUN BBQ SAUCE: Heat medium sauce pan high with butter and onions. When butter begins to melt down, stir in same sauce pan chicken broth, grape jelly, ketchup, honey, molasses, hickory BBQ sauce, apple cider, hot sauce and pomegranate juice. Cook for 15 minutes, whisking occasionally. Lower heat, cover sauce pan and simmer sauce for ten minutes. Remove sauce from heat and set aside.



PRE-HEAT Toaster Oven (or grill) to 325. MARINATE RIBS: Rinse ribs in clean water. Pat ribs slightly dry with paper towels. Pat dry rub seasonings (Chinese five spices, garlic powder, chili powder, cinnamon, Kosher salt, black pepper, onion powder and cumin) onto both sides of ribs. Place two 14 inch layers of aluminum foil onto toaster oven broiler pan or onto grill grates. Brush generous layer of olive oil on top layer of foil. Lay ribs onto foil, bone side out, meaty side down. Cover ribs with two 14 inch layers of foil and roll edges tightly to seal with bottom foil layers.



COOK RIBS: Place ribs into toaster oven and bake for 1 hour or onto grill and cook for 1 hour. Remove from heat, apply equal amount of BBQ sauce onto ribs. Reseal foil layers to cover ribs. Return ribs to oven or grill, continue to cook for 30 minutes. Rotate and turn ribs. Cook for another 30 minutes in the toaster oven or another 45 minutes on the grill. After ribs have cooked for a total of 2 hours, remove them from oven. Rotate and turn ribs once more, brushing on more BBQ sauce. Return ribs to oven, unsealed. Heat ribs for 10 more minutes. Remove ribs from oven. Allow 7 minutes to cool. Serve with a bowl of Southern Recipe Pork Rinds topped with melted unsalted butter. Enjoy!