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2 onions, sliced
10-12 Miami ribs
1/4 cup gochujang (Korean red chili paste, I used Mikee brand)
1/4 cup Heaven & Earth Pomegranate Juice
1/4 cup Glicks Soy Sauce
2-3 tablespoons Tuscanini Crushed Tomatoes
zest of 1 lemon
2 inches fresh ginger, grated
6 cloves garlic, peeled and minced or 6 cubes Gefen Frozen Garlic
pomegranate seeds, for garnish
Place onions at the bottom of a roasting pan. Lay ribs over the onions (not more than two layers of ribs).
Mix together gochujang, pomegranate juice, soy sauce, crushed tomatoes, lemon zest, ginger and garlic. Spread mixture over ribs.
Transfer ribs, with marinade, to a roasting pan. Cover tightly and bake at 300 degrees Fahrenheit for two to three hours; until easily pierced with a fork.
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