Pomegranate Sticky Ribs, Brandy Flambe Oyster Mushrooms with Crispy Fingerling

30 INGREDIENTS • 5 STEPS • 50MINS

Pomegranate Sticky Ribs, Brandy Flambe Oyster Mushrooms with Crispy Fingerling

Dive into a plate of indulgence with Pomegranate Sticky Ribs and Brandy Flambé Oyster Mushrooms with Crispy Fingerling Potatoes. This dish combines the tender, fall-off-the-bone richness of glazed pork ribs with the umami depth of golden, sautéed mushrooms—all balanced by the bright, earthy flavors of Swiss chard.
Love This Recipe?
Dive into a plate of indulgence with Pomegranate Sticky Ribs and Brandy Flambé Oyster Mushrooms with Crispy Fingerling Potatoes. This dish combines the tender, fall-off-the-bone richness of glazed pork ribs with the umami depth of golden, sautéed mushrooms—all balanced by the bright, earthy flavors of Swiss chard.

How to Make Pomegranate Sticky Ribs & Brandy Flambé Oyster Mushrooms


Pomegranate Sticky Ribs: A Glaze Worth Savoring

These St. Louis style pork ribs are pressure-cooked for maximum tenderness, then tossed in a luscious pomegranate glaze made with apple cider vinegar, fresh herbs, and a splash of brandy. The glaze thickens to a syrupy consistency, clinging to each rib with a glossy, flavorful coating. The ribs are finished with a final drizzle of warm glaze, ensuring every bite is packed with tangy, caramelized goodness.

Brandy Flambé Oyster Mushrooms: A Nutty, Herbaceous Side

The oyster mushrooms are sautéed until golden and then flambéed with brandy, which adds complexity and depth to their natural umami flavor. Butter and a sprig of rosemary infuse the dish with a rich, aromatic quality, making it a perfect pairing with the sticky ribs.

Swiss Chard: A Fresh and Braised Green

Braised in chicken stock and brandy, the Swiss chard is soft and flavorful, adding a slightly bitter and earthy note to the dish. Shallots and butter complete this simple yet flavorful side, which serves as a bed for the mushrooms and ribs.

Ingredients & Substitutions

  • Pomegranate Syrup: Can be substituted with balsamic glaze or plum sauce for a different sweet-tart profile.
  • St. Louis Style Pork Ribs: Baby back ribs or short ribs can work well if you prefer a different cut.
  • Brandy: Swap with cognac, sherry, or white wine for a slightly different flavor.
  • Swiss Chard: Spinach, kale, or collard greens can be used instead, adjusting cooking time as needed.
  • Oyster Mushrooms: Cremini, shiitake, or portobello mushrooms would also work beautifully in this preparation.

Tips & Techniques

  • Pressure Cooking Ribs: The ice water method ensures the pressure is released quickly, keeping the ribs tender and juicy.
  • Perfect Glaze Consistency: The glaze should resemble maple syrup—thick enough to coat the back of a spoon.
  • Flambéing Safely: When adding brandy to the mushrooms, remove the pan from heat to avoid flare-ups.

Frequently Asked Questions

Can I Make the Glaze in Advance?

Yes! The sticky pomegranate glaze can be made ahead of time and stored in the fridge for up to a week. Reheat it gently before tossing the ribs.

What Other Sides Would Pair Well with This Dish?

Consider serving with a light, citrusy slaw or roasted root vegetables to add freshness and color to the plate. Creamy polenta or mashed potatoes would also be delicious with the rich, sticky ribs.

Can I Make This Dish Without Alcohol?

Absolutely! Substitute brandy with apple juice, chicken stock, or a mix of vinegar and water to maintain moisture and flavor.

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50MINS

Total Time

$5.41

Cost Per Serving

Ingredients

Servings
4
us / metric
Sticky Glaze
Pomegranate Syrup
2 oz
Pomegranate Syrup
Brown Sugar
4 Tbsp
Brown Sugar
Apple Cider Vinegar
1/2 cup
Apple Cider Vinegar
Fresh Rosemary
2 Tbsp
Finely Chopped Fresh Rosemary
Fresh Oregano
1 Tbsp
Finely Chopped Fresh Oregano
Brandy
2 Tbsp
Brandy
Kosher Salt
1/2 tsp
Kosher Salt
Unsalted Butter
2 Tbsp
Unsalted Butter
Ribs
Pork Ribs
1 rack
(2 lb)
Pork Ribs
St. Louis style
Kosher Salt
1 Tbsp
Kosher Salt
Paprika
1 Tbsp
Paprika
Garlic Powder
1 Tbsp
Garlic Powder
Cayenne Pepper
1 tsp
Cayenne Pepper
Neutral Oil
3 Tbsp
Neutral Oil
Unsalted Chicken Stock
2 cups
Unsalted Chicken Stock, warmed
Swiss Chard
Neutral Oil
3 Tbsp
Neutral Oil
Shallot
1
Medium Shallot, minced
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Chard
11 cups
Chard
Brandy
2 Tbsp
Brandy
Unsalted Chicken Stock
1/2 cup
Unsalted Chicken Stock
Unsalted Butter
1 Tbsp
Unsalted Butter
Oyster Mushrooms
Neutral Oil
3 Tbsp
Neutral Oil
Oyster Mushroom
2 1/4 cups
Oyster Mushrooms, trimmed
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Brandy
2 Tbsp
Brandy
Unsalted Butter
2 Tbsp
Unsalted Butter
Fresh Rosemary
1 sprig
Fresh Rosemary
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Next Level Chef
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Cooking Instructions

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step 1
For the sticky glaze: Add the Pomegranate Syrup (2 oz), Brown Sugar (4 Tbsp), Apple Cider Vinegar (1/2 cup), Fresh Rosemary (2 Tbsp), Fresh Oregano (1 Tbsp), Brandy (2 Tbsp), and Kosher Salt (1/2 tsp) to a saucepot over medium-high heat. Bring to a simmer and let the sauce reduce by about half or until the liquid resembles maple syrup, about 8-10 minutes. Pour the glaze through a fine mesh strainer into a clean saucepan over low heat. Add the Unsalted Butter (2 Tbsp) and whisk for 1 minute until the glaze and butter emulsify. Set aside.
step 2
For the ribs: Cut the Pork Ribs (1 rack) into individual ribs. Heat the Neutral Oil (3 Tbsp) in a pressure cooker over medium-high heat. When the oil is hot, add the ribs and cook until seared, about 8 minutes. Season the ribs with the Kosher Salt (1 Tbsp), Paprika (1 Tbsp), Garlic Powder (1 Tbsp), Cayenne Pepper (1 tsp), and toss to coat. Add enough Unsalted Chicken Stock (2 cups) to cover about halfway up the ribs. Lock the lid, ensuring your vent is closed and pressure setting is at level 2. Reduce the heat to medium and let the ribs cook for about 25 minutes. After 25 minutes, remove the pressure cooker from the heat, open the steam release valve and immediately submerge the base of the pressure cooker in ice water to allow the locking mechanism to open. Remove the cooked ribs and toss in the sticky glaze.
step 3
For the Swiss Chard: Trim away the ribs and stems from the Swiss Chard (11 cups). Roughly chop the leaves and set aside. Add the Neutral Oil (3 Tbsp) to a large pan over medium heat. Add the Shallot (1), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp) and cook until the shallots are translucent, about 2-3 minutes. Raise the heat to medium-high, add the chard and stir to help it wilt down, about 1-2 minutes. Add the Brandy (2 Tbsp), Unsalted Chicken Stock (1/2 cup), and Unsalted Butter (1 Tbsp) and reduce the heat to medium-low. Let the chard braise, uncovered, until almost all the liquid is reduced, about 10 minutes. Set aside.
step 4
For the oyster mushrooms: Heat the Neutral Oil (3 Tbsp) in a saute pan over medium heat. Add the Oyster Mushrooms (2 1/4 cups) and season with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Cook until the mushrooms are golden with crispy edges, about 5 minutes. Add the Brandy (2 Tbsp), Unsalted Butter (2 Tbsp), and Fresh Rosemary (1 sprig), and saute in the rich, nutty fat, basting to rehydrate the mushrooms, about 2 minutes. Set aside.
step 5
To serve: Add the Swiss chard to the center of a plate. Add the mushrooms next to the chard. Place a few ribs on top and drizzle any remaining sticky glaze over the top.
step 5 To serve: Add the Swiss chard to the center of a plate. Add the mushrooms next to the chard. Place a few ribs on top and drizzle any remaining sticky glaze over the top.

RECIPES TAG

American
Gluten-Free
Grill
Comfort Food
Date Night
Shellfish-Free
Dinner
Pork
Father's Day
Valentine's Day
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