Prepare a sheet pan with aluminum foil. I usually layer one piece to protect the pan and another to wrap the ribs. Spray the piece that’ll be used to wrap the ribs with nonstick cooking spray. Place the slab of ribs on top, bottom side up.
If not done so already, remove the thin membrane (skin) from the bottom side of the ribs. (Read above for an article on how to do this.) I use a butter knife to separate the membrane from the meat. Then, I pull it off with my fingers. Once the membrane is removed, trim off most of the fat.
Combine all the rub ingredients in a bowl. Using your hands, place the rub on both sides of the ribs, patting it down so it sticks.
Fold the foil very tightly around the ribs. If it does not cover the ribs completely, use an additional piece of foil. This prevents the ribs from drying out.
Let the ribs sit in the refrigerator for a few hours or overnight to soak up all the rub flavor.
When ready to cook them, take the ribs out of the refrigerator and allow them to sit at room temperature for 30 minutes. Preheat the oven to 275 degrees F. After 30 minutes, cook the ribs in the oven for about 2 to 3 hours or until cooked through and tender.
When the ribs are done in the oven, pull them out and unfold the foil. Brush them liberally with sweet and tangy pomegranate BBQ sauce.
On medium heat, heat up your barbecue grill. When it’s hot, place the ribs sauce-side down on the grill to caramelize. (Be careful handling the ribs, as they will be hot and fall-off-the-bone tender.) Brush the other side of the ribs with sauce. After about 5 minutes or once you get beautiful grill marks, flip the ribs and caramelize the other side for another 5 minutes.
Remove the ribs from the grill and let them sit a few minutes before cutting and serving.
Brush some additional sweet and tangy pomegranate BBQ sauce over the ribs to keep them saucey and flavorful. Serve extra sauce on the side for any additional dipping.