Fabulous Cherry Ribs Recipes

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CHERRY-BARBECUE PORK RIBS

This goof-proof recipe for lip-smacking ribs features microwave ease and smoky grilled flavor. You'll love the jazzed-up barbecue sauce. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 8



Cherry-Barbecue Pork Ribs image

Steps:

  • Place the ribs in a 3-qt. microwave-safe dish. In a small bowl, combine the orange juice, Liquid Smoke if desired, garlic powder and pepper; pour over ribs. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the barbecue sauce, preserves and molasses. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes, stirring occasionally., Drain ribs. On a greased grill, cook ribs, covered, over medium heat for 8-10 minutes or until browned, basting with sauce and turning occasionally.

Nutrition Facts : Calories 301 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 255mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 27g protein.

4 pounds bone-in country-style pork ribs
1/2 cup orange juice
2 teaspoons Liquid Smoke, optional
1 teaspoon garlic powder
1/4 teaspoon pepper
2/3 cup barbecue sauce
1/3 cup cherry preserves
1 tablespoon molasses

SPICY CHERRY RIBS

Provided by Guy Fieri

Categories     main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 22



Spicy Cherry Ribs image

Steps:

  • Place ribs onto aluminum foil. Brush the mustard onto the ribs. Mix dry ingredients thoroughly. Then cover the ribs with the rub. Let sit at room temperature for 45 minutes.
  • Preheat oven to 325 degrees F.
  • Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet. Bake for 10 minutes. After 10 minutes, reduce the heat to 225 degrees F and cook for another 1 1/2 hours. Then, open the foil and cook for 1 hour. Remove ribs from oven, and discard the foil. Cut into 4-rib portions. Liberally slather on the Spicy Cherry Glaze, then place, bone side down, in a roasting pan. Pour the remaining sauce over the ribs and continue to cook for 1 1/2 hours, basting occasionally. When ribs are fork tender, place under broiler for 10 minutes to crisp the cherry glaze. Serve immediately garnished with scallions and sesame seeds.
  • In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil, sherry wine vinegar and soy sauce. Let simmer for 15 minutes. Season, with salt and pepper.

2 teaspoons yellow mustard
2 pork rib racks (St. Louis style spare ribs)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 recipe Spicy Cherry Glaze, recipe follows
2 tablespoons scallions, chopped
1 teaspoon sesame seeds
1 tablespoon oil
1 cup diced red onion
4 tablespoons minced ginger
3 cups canned cherries in syrup, preferably Bing
2 tablespoons minced garlic
2 tablespoons tequila (recommended: Cabo Wabo Resposado)
3 tablespoons hot sauce (recommended: Sriracha)
1 teaspoon sesame oil
1 tablespoon sherry wine vinegar
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon freshly ground black pepper

SWEET AND SPICY CHERRY-GLAZED RIBS RECIPE BY TASTY

Here's what you need: sweet paprika, kosher salt, granulated garlic, granulated onion, chili powder, light brown sugar, freshly ground black pepper, pork rib, frozen cherry, Frank's RedHot® Buffalo Wing Sauce, lemon zest, lemon, worcestershire sauce, unsalted butter, granulated sugar, kosher salt, freshly ground black pepper

Provided by Jordan Fitzpatrick

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17



Sweet And Spicy Cherry-Glazed Ribs Recipe by Tasty image

Steps:

  • Preheat the oven to 275°F (135°C).
  • In a small bowl, stir together the paprika, salt, granulated garlic, granulated onion, chili powder, brown sugar, and black pepper until well-combined.
  • Rub the ribs with the spice mixture to cover both sides. Place ribs on a large sheet of heavy-duty aluminum foil and wrap tightly.
  • Place the wrapped ribs on a baking sheet and bake for 2 hours, or until tender.
  • Make the cherry glaze: In a medium saucepan, combine the thawed cherries and their juices, the Frank's RedHot® Buffalo Wing Sauce, lemon zest and juice, Worcestershire sauce, butter, granulated sugar, salt, and black pepper. Bring to a simmer over medium-high heat and cook for 10-15 minutes, or until the cherries are tender enough to mash completely. Mash the cherries, then remove the pot from the heat. Let the glaze cool for about 20 minutes.
  • Pour the glaze into a blender and blend on high speed until smooth for 2 minutes. Set aside until ready to use.
  • Remove the ribs from the oven and increase the oven temperature to 450°F (220°C).
  • Set a wire rack over a baking sheet. Place the ribs on the rack and unwrap and discard the foil. Coat the ribs all over with the cherry glaze.
  • Return the ribs to the oven and bake until caramelized, 10-12 minutes.
  • Remove the ribs from the oven and let rest for 15 minutes before slicing between the bones into individual ribs and serving.
  • Enjoy!

3 tablespoons sweet paprika
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
3 tablespoons light brown sugar
2 teaspoons freshly ground black pepper
1 rack pork rib, membrane removed
2 ½ cups frozen cherry, and their juices included, thawed
¾ cup Frank's RedHot® Buffalo Wing Sauce
½ teaspoon lemon zest, grated
1 lemon, juiced
½ tablespoon worcestershire sauce
2 tablespoons unsalted butter
1 tablespoon granulated sugar
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper

SOUR-CHERRY-AND-FIVE-SPICE-LACQUERED RIBS

These fall-apart baby-back ribs are rubbed with warm spices and glazed with a gingery soy glaze, sour cherries add a sweet, tangy note. The ribs cook over indirect heat on the grill (or roast in the oven), then are charred over a high flame. Brush on more of the irresistible glaze before serving!

Provided by Anna Kovel

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Yield Serves 6 to 8

Number Of Ingredients 16



Sour-Cherry-and-Five-Spice-Lacquered Ribs image

Steps:

  • Ribs: Stir together scallion greens, garlic, ginger, spices, and 2 tablespoons salt. Rub mixture evenly on both sides of ribs to coat. Cover and let stand at least 1 hour, or refrigerate up to 1 day; bring to room temperature before cooking.
  • Glaze: Meanwhile, combine cherries, brown sugar, scallion whites, ginger, and vinegar in a saucepan; bring to a boil over medium-high heat. Stir to submerge cherries in bubbling liquid, skimming any impurities from surface. Reduce heat to medium and simmer, stirring occasionally, until cherries and scallions are very soft and liquid has reduced slightly, 40 to 45 minutes. Strain through a fine-mesh sieve, pressing to extract as much syrup as possible; reserve solids. Transfer strained syrup to a small saucepan; simmer over medium heat until reduced to 1 cup, about 15 minutes. Let cool completely. Transfer reserved cherry solids to a blender and purée into a thick sauce; season lightly with salt. Refrigerate glaze and sauce in separate airtight containers.
  • Meanwhile, preheat oven to 325 degrees, or prepare a grill for indirect-heat cooking. Stir together soy sauce and oil; pour over ribs. Wrap ribs tightly in a double layer of parchment-lined foil, or place in a covered baking dish, and roast or cook over indirect medium-high heat 45 minutes. Uncover and brush liberally with thick sauce, then re-cover and return to oven or grill; continue to cook, brushing every 45 minutes, until meat is tender and can easily be pulled off with a fork, 1 hour, 30 minutes to 2 hours.
  • Prepare grill for direct-heat cooking (or preheat broiler with rack 6 inches from heating element). Brush ribs with glaze and grill over medium-high heat, flipping once, until crisp and very browned at edges, about 5 minutes. Finish with a final brush of glaze and sprinkle with chopped cilantro and scallions. Serve with remaining glaze alongside.

4 scallions, green parts only (whites reserved for glaze, below), finely chopped
4 cloves garlic, finely chopped (4 teaspoons)
2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
4 teaspoons five-spice powder
2 teaspoons ground coriander
Kosher salt
2 racks baby back ribs (about 4 1/2 pounds total), membranes removed
2 pounds fresh sour cherries, rinsed, drained, and pitted (5 1/2 cups)
1 1/2 cups packed dark-brown sugar
6 scallions, white parts only, finely chopped (3 tablespoons), plus 2 whole scallions, chopped, for serving
1/3 cup thinly sliced fresh ginger (from a 4-inch piece)
8 ounces unseasoned rice vinegar
Kosher salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons peanut or safflower oil
Chopped fresh cilantro, for serving

GRILLED SPARERIBS WITH CHERRY COLA GLAZE

Categories     Pork     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7



Grilled Spareribs with Cherry Cola Glaze image

Steps:

  • Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
  • Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)
  • Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.

4 12-ounce cans cherry cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard with horseradish
3 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
1 tablespoon hot pepper sauce
7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

CHERRY-GLAZED GRILLED PORK RIBS

I found this recipe in Bon Appetit a few years ago. Prep time does not include 4 hours to let cherry cola go flat. Recipe calls for grilling at the end, but I think you could finish off the whole recipe in the oven. The sauce is delicious! Seems like alot to do, but well worth it!

Provided by LaLa Lola

Categories     Pork

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 7



Cherry-Glazed Grilled Pork Ribs image

Steps:

  • Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
  • Add next 5 ingredients.
  • Simmer until reduced to about 2-1/2 cups.
  • Put in large bowl, cover, and refrigerate.
  • (Can be done up to 1 week ahead.) Preheat oven to 325.
  • Place oven racks in upper and lower thirds of oven.
  • Salt& pepper spare ribs.
  • Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
  • Put each rack on a rimmed baking sheet.
  • Place each sheet on rack in oven.
  • Bake until tender, switching racks midway, about 2 hours total.
  • Remove from oven.
  • Allow to cool a bit.
  • Drain drippings from foil.
  • Wrap up in foil again and refrigerate.
  • (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
  • Cut racks into individual ribs and add to large bowl of glaze.
  • Toss to coat.
  • (It's kind of hard to toss; I just painted the ribs using a BBQ brush.) Put ribs on medium charcoal grill for about 5-10 minutes, turning often so they won't burn.
  • Serve, passing extra glaze.

Nutrition Facts : Calories 1549.1, Fat 106.4, SaturatedFat 34.2, Cholesterol 363.5, Sodium 824.3, Carbohydrate 71.8, Fiber 0.9, Sugar 54.2, Protein 71.4

4 (12 ounce) cans cherry cola, flat (Pour cherry cola into large pot and let sit until it is no longer fizzy, about 4 hours)
2 cups cherry jam or 2 cups preserves
2/3 cup dijon horseradish mustard
3 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon hot sauce
8 lbs pork spareribs

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