Braised Beef Short Ribs in a Pomegranate Barbeque Sauce - pomegranate juice

Method

• In a saucepan, combine half the barbeque sauce with half the pomegranate juice and add the agave, to taste.
• Bring to a simmer over medium-low heat and reduce until thick, about 30 minutes.
• Preheat the oven to 250 degrees F. Line the bottom of a braising or roasting pan with the orange slices.
• Brush the reduced sauce onto the short ribs and sear in a saute pan over high heat until the sugars are nice and caramelized.
• Place the meat into the braising pan with the orange slices.
• Pour in the remaining barbeque sauce and pomegranate juice and enough water to cover the meat completely.
• Cover with aluminum foil and cook until the meat is tender and falling off the bone, up to 4 hours, checking often.
• A viewer, who may not be a professional cook, provided this recipe.
• The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.