SPICY CHERRY RIBS
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.
SPICY CHERRY-GLAZED BABY BACK RIBS
These spicy "baby backs" are easy to prepare and are sure to please your guests. They are complimented when served with fresh fruit salad, topped with my Creamy Orange Fresh Fruit Salad Dressing, Recipe # 242306 and my Onion Rings, Recipe 211428. Add some fresh Lemonade, my recipe #235288 and you've got a meal all will remember.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. It's important. In face, to it every time you prepare ribs for any recipe.
- Place the ribs in a rectangular dish or baking dish.
- To make the rub, combine the dry rub ingredients.
- Using your fingers, vigorously rub the dry rub on both sides of the ribs.
- Cure the ribs, refrigerated, for 2 hours, or for more flavor, up to 24 hours.
- To make the glaze:.
- In a small bowl, combine the glaze ingredients.
- Stir well.
- To grill the ribs:.
- Grill over a medium indirect fire, basting occasionally, for about 75 minutes or until the meat shrinks from the rib bones.
- Or, cook in a preheated 325 degree oven for the same time.
- Baste the ribs with the glaze only during the last 30 minutes or the glaze will burn.
- To serve:.
- Cut ribs into individual pieces.
- Transfer to a garnished serving platter or to four individual garnished plates.
- Serve at once, with the extra cherry glaze, and the fresh fruit and onion rings.
- Enjoy the compliments I guarantee you'll receive for you effort!
Nutrition Facts : Calories 592.1, Fat 34.8, SaturatedFat 12.8, Cholesterol 114.8, Sodium 163.8, Carbohydrate 46, Fiber 3, Sugar 33.4, Protein 23.9
CHERRY COLA GLAZED RIBS
Provided by Food Network
Categories dessert
Time P1DT2h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add ribs and seal bag, removing as much air as possible. Refrigerate overnight, turning occasionally.
- For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend. Remove ribs from refrigerator and from brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle brown sugar mixture over ribs and let stand at room temperature.
- For the glaze: Pour cherry cola in cooking pot over medium-high heat. Cook until cola is reduced to 1 1/2 cups, about 45 minutes. Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine. Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Pour mixture into a bowl and take to grill for glazing.
- Preheat barbecue grill. If using charcoal grill, light briquettes in chimney. If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off. If using 2 burner gas grill, light only 1 burner. Take a disposable pan and place it over the unlit burner. If using the charcoal grill place half on each side of the pan. The pan will be used to collect excess.
- Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour. Before rotating brush the glaze generously on each side. Allow to cook for 1 1/2 hours. Remove from grill and serve.
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
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!
MOLASSES-GLAZED BABY BACK RIBS
My husband grills up his luscious ribs recipe for our family of five at least once a month in the summer. The sweet-and-sour barbecue sauce is the perfect condiment for the moist tender meat. Serve it with other finger-licking foods like corn on the cob. -Kim Braley, Dunedin, Florida
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.
Nutrition Facts : Calories 1218 calories, Fat 69g fat (26g saturated fat), Cholesterol 275mg cholesterol, Sodium 1189mg sodium, Carbohydrate 91g carbohydrate (85g sugars, Fiber 1g fiber), Protein 57g protein.
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- Arrange the ribs in the smoker. (If not using a rib rack, place them bone-side down.) Add half the wood chips to the firebox. Smoke the ribs until almost tender, 3 hours, adding the remaining wood chips after 1 hour.
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