Pomegranate-Glazed Short Ribs with POM Arils and Carrot Slaw

Make the glaze:

Add the gochujang, light brown sugar, low sodium soy sauce and salt into a small pot. Set over low medium heat and stir to dissolve sugar. Remove from heat and let cool.

Glaze the ribs and bake: Lightly brush the ribs with the cooled glaze on both sides. Make a foil envelope (bundle) for each brushed rib. Set oven at 325F. Place the envelopes of ribs onto a sheet tray and roast in the oven for 35-40 minutes.

Make the slaw: As the ribs bake, assemble the slaw. Add the POM Pomegranate Fresh Arils and orange zest julienned carrot to the bowl. Whisk all of the dressing ingredients together in a bowl, dress the carrots and pomegranate arils. Garnish with 1 tablespoon of chopped parsley. 

Make the POM glaze: With the remaining glaze in the pot, pour the POM Wonderful 100% Pomegranate Juice and set over medium high heat stirring frequently to reduce to a thick glaze. The mixture should be reduced by half.

Broil the ribs: After 3-4 minutes, remove the ribs from the oven and carefully open the foil envelope. Transfer the cooked ribs onto a foil lined sheet tray. Pour and mix ¼ cup of the remaining liquid from the foil envelope into the glaze to enhance the flavor of the glaze. Generously brush the glaze on both sides of the ribs. Broil in the oven at 500F for 3 to 4 minutes total flipping and glazing halfway through. Remove from the oven and serve with slaw and side of white rice.