An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Pomegranate Hatch Chile Smoked Ribs

Combine the unique flavor of pomegranate with the heat and sweetness of hatch chiles, and you’ve got a batch of ribs your guests will never forget.

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Cooking for 8 people


  • 2 shallots
  • 2 cloves garlic
  • 1 tbsp avocado oil


  • 2 racks pork spareribs
  • 4 tbsp yellow mustard
  • tbsp sea salt
  • 1 tbsp black pepper
  • 2 cups apple cider
  • 6 tbsp Irish butter

Pomegranate Hatch Chile BBQ Sauce:

  • 2 tbsp tomato paste
  • 2 cups pomegranate juice
  • 1 cup chicken stock
  • 3 tbsp honey
  • 2 tsp hatch chiles
  • 4 tsp smoked paprika
  • 2 tbsp apple cider vinegar
  • 4 oz. (½ cup) apple cider
  • 1 tbsp Worcestershire sauce
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • ¼ tsp cumin
  • 1 tsp sea salt
  • 1 tsp black pepper

1 Food Prep

First, add the yellow mustard to the ribs and rub all over the surface. Season both sides of the mustard-coated ribs with salt and pepper. Let the ribs sit for 30 minutes before putting them on the grill. This wait helps the rub adhere to the protein, which results in better tasting ribs.

Next, combine the first ingredients for the pomegranate hatch chile BBQ sauce in a small bowl and whisk together. Then get the remaining ingredients for the BBQ sauce (shallots, garlic cloves and avocado oil) ready to sauté on the grill.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Or get more from your grill with Kingsford® Low & Slow Briquets, and unlock smoky richness in your slow-cooked cuts.

Method: Two-Zone Method

Temp: 200°F & 225°F Ribs (Low Heat)n350°F BBQ Sauce (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • On your grill, in a medium-size saucepan, add the avocado oil and sauté the shallots and garlic over medium heat.

  • Once the shallots are translucent (about 4 to 7 minutes) add the rest of the ingredients to the pan for the pomegranate hatch chile BBQ sauce.

  • Bring to a low simmer and cook until the sauce coats to the back of the spoon.

  • Pour the sauce into a blender, and blend until smooth and set aside.
  • Now lower the grill heat to 200°F.

  • Smoke the ribs on indirect heat for 3 hours.

  • Remove the ribs from the grill.
  • Raise the grill temperature to 225°F.
  • On a large piece of heavy-duty aluminum foil, place the ribs bone-side up.
  • Add 3 tbsp. of butter and 1 cup of apple cider to the ribs.
  • Wrap and smoke the ribs for an additional 2 hours.
  • After the ribs have smoked further, open the foil, carefully remove the ribs, and place them on the grill, bone-side down. 
  • Brush the ribs with the pomegranate hatch chile BBQ sauce.
  • Cook the ribs until the desired tenderness, about 1 hour, and until they reach an internal temperature of 190°F on a digital meat thermometer.

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

2 Reviews
Rated 5 out of 5 by from Worth the Wait Excellent recipe to try. Great flavors. Different way to make ribs with this flavor. All family and friends loved them
Date published: 2023-11-25
Rated 5 out of 5 by from Worth the Effort This recipe is slightly time consuming, but definitely worth it. The sauce itself is one that will be included in my meat sauce recipe folder. Tender meat with a sweet, tangy sauce, delicious!
Date published: 2023-07-27
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