Make the glaze
Add the gochujang, light brown sugar, low-sodium soy sauce, and salt to a small pot. Set over low to medium heat and stir until the sugar dissolves. Remove from the heat and let cool.
Glaze the ribs and bake
Lightly brush the ribs on both sides with the cooled glaze. Wrap each rib tightly in its own foil envelope. Preheat the oven to 325°F. Place the foil-wrapped ribs on a sheet tray and roast until tender, 35–40 minutes.
Make the slaw
While the ribs bake, add the POM Pomegranate Fresh Arils, orange zest, and julienned carrot to a bowl. In a separate bowl, whisk together all of the dressing ingredients, then pour over the carrot and pomegranate mixture and toss to coat. Garnish with 1 tablespoon chopped parsley.
Make the POM glaze
Add the POM Wonderful 100% Pomegranate Juice to the remaining glaze in the pot. Set over medium-high heat and cook, stirring frequently, until the mixture reduces by half and becomes thick and glossy.
Broil the ribs
Remove the ribs from the oven and carefully open the foil packets. Transfer the ribs to a foil-lined sheet tray. Pour ¼ cup of the cooking liquid from the foil packets into the glaze and stir to combine.
Generously brush the ribs with the glaze on both sides. Increase the oven temperature to 500°F and broil the ribs for 3–4 minutes total, flipping and glazing halfway through. Remove from the oven and serve with the slaw and a side of white rice.
