Preheat your oven to 300 degrees Fahrenheit. Remove the thin membrane from the back of the beef ribs if it is still attached, as this allows the seasoning to penetrate the meat better. In a small bowl, mix the salt, black pepper, and smoked paprika together. Rub this mixture evenly over both sides of the ribs, pressing the spices into the meat so they stay in place during the long cook time.
Place the seasoned ribs in a large roasting pan or on a heavy baking sheet lined with foil. Pour the beef broth into the bottom of the pan to keep the environment moist. Cover the pan tightly with a double layer of aluminum foil to ensure no steam escapes. Bake in the center of the oven for about 3 hours, or until the meat is very tender when pierced with a fork.
While the ribs are roasting, combine the pomegranate juice, honey, brown sugar, apple cider vinegar, minced garlic, and grated ginger in a medium saucepan. Bring the mixture to a boil over medium high heat, then reduce the heat to a simmer. Let the liquid cook down for about 20 to 25 minutes, stirring occasionally, until it has thickened into a syrupy consistency that can easily coat the back of a spoon.
Once the ribs are tender, carefully remove them from the oven and discard the foil. Increase the oven temperature to 400 degrees Fahrenheit or turn on the broiler setting. Use a pastry brush to coat the top of the ribs generously with the pomegranate reduction. Place the ribs back in the oven for 5 to 10 minutes, watching closely to ensure the sugars do not burn. The glaze should become bubbly and dark red.
Remove the ribs from the oven and let them rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist. Brush on any remaining glaze just before serving to give them a beautiful, glossy finish that will wow your Christmas guests.
