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Spicy Cherry-Glazed Baby Back Ribs Recipe

Spicy Cherry-Glazed Baby Back Ribs Recipe

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Spicy Cherry-Glazed Baby Back Ribs

If we were in Mexico, these tender Yucatán-style baby back ribs might well be wrapped in leaves and cooked in a deep pit. Spareribs are a great icebreaker and add a fiesta-like atmosphere to any dining event.

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For the spicy cherry glaze

  • 1 tablespoon vegetable oil
  • 3 cups frozen sour cherries, thawed
  • 1 cup red onion, diced
  • 4 tablespoons ginger, minced
  • 2 tablespoons garlic, minced
  • 4 tablespoons soy sauce
  • 3 tablespoons Sriracha hot sauce
  • 2 tablespoons reposado tequila
  • 1 tablespoon sherry wine vinegar
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste

For the ribs

  • Banana leaves
  • 1 bunch thyme, stemmed and chopped finely
  • 1 bunch oregano, stemmed and chopped finely
  • 1/2 bunch rosemary, stemmed and chopped finely
  • 2 cups shallots, sliced
  • 1/2 cup garlic, sliced
  • 6 bay leaves
  • 1 tablespoon whole allspice berries
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons achiote paste
  • 6 racks baby back ribs, rinsed in cold water and patted dry
  • 5 lemons, sliced
  • 5 limes, sliced
  • 3 cups orange juice
  • Toasted sesame seeds, for garnish

Cherry Glazed Baby Back Ribs

(1 votes, average: 5.00 out of 5)


For the ribs, combine paprika, salt, pepper, chili powder, garlic powder and cumin a small bowl. Sprinkle both sides of ribs with rub and let stand at room temperature for about an hour.

Preheat oven to 425F and place ribs in a large roasting pan, cutting them in half if you need to make them fit. Add 1 cup water to the roasting pan and cover pan tightly with foil. Bake ribs for 1 3/4 hours, until very tender.

While ribs are baking, prepare cherry glaze. Combine cherries and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer until cherries are very soft, 10 to 15 minutes. Puree cherries using a blender or immersion blender.

Stir in vinegar, cinnamon, chili powder and ginger and continue to cook at a gentle simmer until somewhat reduced, about 15 to 20 more minutes.

Preheat grill or broiler. Brush both sides of ribs with the glaze and grill or broil 6 to 8 minutes, watching carefully so that they don’t burn.

Georgia Famous Oven-Baked Baby Back Ribs Recipe

The two-step flavor infusing process is what makes this rib recipe so unique. The dry rub is a brown sugar base which helps to break up the protein and make it tender. The sauce comes back and adds even more flavor profile AND you can customize how you want your ribs depending on the sauce you pick. It’s a win-win!

What To Serve With Your Baby Back Ribs

I like to serve my ribs with a couple of sides and a craft cocktail. My Bourbon Spiked Lemonade recipe and my Homemade Strawberry Moonshine are always big hits. For dessert, make ahead an Amaretto Pound Cake and add fresh berries. I love simple desserts that aren’t too heavy for warmer months.

How To Pick Out The Best Ribs From Your Grocer

It’s actually quite simple to shop for ribs that are going to be tender. You want to choose slabs with good meat coverage over the bones. While fat helps keep it tender, you don’t want large areas of surface fat. Avoid slabs where the meat has been cut too close to the bone. I also make sure I purchase fresh ribs that are refrigerated and not frozen, nor previously frozen.

Picking Out Your BBQ Sauce

Here’s where you can really inject whatever flavors you want into your ribs. I used Sticky Fingers BBQ sauce that we picked up from their original location in Chattanooga. I like making several slabs and using 2 different types of sauces. You can also use a Homemade BBQ Sauce recipe, if you prefer.

How To Store Leftover Oven-Baked Baby Back Ribs

If you want to save leftovers to enjoy throughout the week, just wrap the ribs in plastic wrap and keep them refrigerated. They’ll last for 5-7 days to enjoy again. To reheat your ribs, you can nuke them in the microwave for 1-2 minutes. Apply more BBQ sauce, if needed.

What You’ll Need From The Grocery Store:

  • Kosher Salt
  • Dark Brown Sugar
  • Smoked Paprika
  • Black Pepper
  • Garlic Powder
  • Dry Mustard
  • 4 Pounds Baby Back Pork Ribs (2-3 slabs)
  • Olive Oil
  • BBQ Sauce(s) of Choice
  • Tools: Oven Roasting Pack With Rack

Step-By-Step Directions To Make Oven-Baked Baby Back Ribs

Preheat oven to 275°F with rack in middle position. Stir together salt, brown sugar, smoked paprika, pepper, garlic powder, and dry mustard in a bowl.

Remove thin outer membrane on back of ribs by loosening with a butter knife and pulling it off discard. Brush slabs evenly with oil.

Sprinkle with spice mixture, gently patting to adhere. Wrap ribs with plastic wrap place on a baking sheet, and chill at least 4 hours or up to 24 hours.

Line a baking sheet with aluminum foil set a wire rack inside sheet. (If you wrapped and chilled the ribs, remove and discard plastic wrap.) Wrap each slab with heavy-duty aluminum foil place on prepared wire rack. Bake in preheated oven until tender, 2 1/2 to 3 hours. Remove from oven, and unwrap ribs discard foil and drippings. Place ribs directly on wire rack brush 1/2 cup barbecue sauce on top of each slab. Return to oven bake at 275°F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour.

Remove from oven brush slabs evenly with remaining barbecue sauce. Increase oven temperature to broil, and return ribs to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes. Remove from oven let rest 5 minutes. Serve and enjoy!

Oak-Smoked Cherry-Glazed Baby Back Ribs

Shop: For the pork, ideally ribs from a heritage breed like Berkshire or Duroc. For the cherry syrup, you want an imported brand like Torani from Italy. Look for it at your local coffeehouse or gourmet shop, or online from

What else: I offer two methods here: traditional low-and-slow-smoking and, as a variation, higher heat smoke-roasting. The first gives you meltingly tender ribs. The second produces meat you gnaw off the bone.

Cut from high on the hog (adjacent to the backbone), baby back ribs, aka top loin ribs, offer the perfect ratio of tender meat to moisturizing flavorful fat. Smoke baby backs low and slow and you get a softer texture and richer smoke flavor. Smoke-roasting at a higher temperature crisps the meat fibers, so you get a crustier, chewier rib than with slow-smoking, and you cut the cooking time to less than 90 minutes. (Do not try this with spareribs.) Detailed instructions for both methods follow.

One doesn’t normally associate baby backs with Texas, but Jason and Jake Dady have made them an object of cultlike adoration at their Two Bros. BBQ Market in San Antonio. They do so by applying a smoked paprika-coriander-brown sugar rub to the ribs prior to a four-hour smoke with Texas oak in brick pits blackened with age and creosote. But wait: What’s that sweet-sour fruity note caressing your palate? And why do you find yourself thinking of the cherry in a Manhattan? This brings us to the Dady secret, for the brothers glaze their baby backs with cherry syrup during the smoking process and again just before serving, a combination that’s as beguiling as it is unexpected. Normally, I recommend a half rack of baby backs per serving, but with these cherry-glazed bones, you may want to commandeer a whole rack for yourself.


4 racks baby back ribs (2 to 2 1/2 pounds each)

5 tablespoons sweet paprika

1/4 cup brown sugar (light or dark—your choice)

3 tablespoons Spanish smoked paprika (pimentón)

2 tablespoons ground coriander

2 tablespoons fennel seeds

2 tablespoons coarse salt (sea or kosher)

1 tablespoon cayenne pepper

1 1/2 cups cherry syrup, plus extra as needed

  1. Arrange the ribs on a rimmed baking sheet. Remove the thin, papery membrane from the back of each rack of ribs following the instructions on page 97 (number 3).
  2. Make the rub: Place the sweet paprika, brown sugar, smoked paprika, coriander, fennel seeds, salt, cayenne, and cumin in a small bowl and stir to mix, breaking up any lumps in the brown sugar with your fingers.
  3. Sprinkle 1 to 1 1/2 tablespoons of the rub on both sides of the ribs, rubbing it into the meat with your fingertips. (This makes more rub than you’ll need for this recipe store the excess in a sealed jar away from heat and light. It will keep for several weeks.)
  4. Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer.
  5. Place the ribs directly on the rack in the smoker bone side down. If space is limited, use a rib rack to smoke them vertically. Smoke the ribs until browned and almost tender, 3 hours.
  6. Brush the racks of ribs on both sides with cherry syrup. Continue smoking until very tender, 1 hour more. Baste the ribs twice during the last hour—the cherry syrup should cook to a sticky glaze.
  7. There are three ways to check for doneness: The meat will have shrunk back from the end of the bones by 1/4 to 1/2 inch. When you lift a whole rack with tongs, it will bend like a bow and start to break. And you should be able to pull the individual ribs apart with your fingers.
  8. Transfer the ribs to a cutting board. Brush the racks on both sides with cherry syrup one final time. You can serve the racks whole, cut in half, or cut into individual bones. Serve any remaining syrup on the side.


Smoke-Roasted Cherry-Glazed Baby Backs

  1. Prepare and rub the ribs as described in Steps 1 and 2 in the previous recipe. Set up your grill for smoke-roasting (indirect grilling—see page 262) and preheat to 325°F. Place the ribs in a rib rack over the drip pan between the mounds of coals.
  2. Smoke-roast (indirect-grill) the ribs until browned and almost tender, 1 hour. Brush with cherry syrup. Continue smoke-roasting the ribs until cooked (follow the doneness tests in Step 7), another 15 to 30 minutes. Glaze once or twice more during cooking. Give the ribs a final glaze, then carve and serve them as described previously.

Excerpted from Project Smoke by Steven Raichlen (Workman Publishing). Copyright © 2016. Photographs by Matthew Benson.

Spicy Cherry-Glazed Baby Back Ribs

If we were in Mexico, these tender Yucatán-style baby back ribs might well be wrapped in leaves and cooked in a deep pit. Barring a hole in your backyard, the ribs are encased in traditional banana leaves, covered with spices and orange juice, and slowly baked with a zesty cherry glaze. Spareribs are a great icebreaker and add a fiesta-like atmosphere to any dining event.


1 tablespoon vegetable oil

3 cup frozen sour cherries, thawed

4 tablespoon ginger, minced

2 tablespoon garlic, minced

3 tablespoon Sriracha hot sauce

2 tablespoon reposado tequila

1 tablespoon sherry wine vinegar

1 Bunch thyme, stemmed and chopped finely

1 Bunch oregano, stemmed and chopped finely

1/2 Bunch rosemary, stemmed and chopped finely

1 tablespoon whole allspice berries

1 tablespoon ground cumin

1 tablespoon ground coriander

2 tablespoon achiote paste

6 Racks baby back ribs, rinsed in cold water and patted dry

Toasted sesame seeds, for garnish


In a medium-sized skillet, combine the oil, cherries, onion, ginger, and garlic and sauté over medium heat until the onions are lightly browned. Stir in the soy sauce, hot sauce, tequila, vinegar, and sesame oil and simmer for 15 minutes. Season with salt and pepper, to taste. Remove from heat and set aside.

Preheat the oven to 350 degrees.

Arrange the banana leaves in the bottom of a deep 21-by-13-inch pan (or other pan large enough so the ribs will be completely covered). In a bowl, combine the thyme, oregano, rosemary, shallots, garlic, bay leaves, allspice, cumin, coriander, and achiote paste. Lay the ribs in the pan and distribute the seasoning mixture evenly over them. Add the lemons and limes, pour the orange juice over the meat, cover the pan with foil, seal tightly, and transfer to the oven. Bake until tender, about 1 ½ hours.

Remove from the oven, leave the pan covered, and let the ribs cool to room temperature. Generously coat the ribs with the glaze. Preheat the broiler and position the rack about 5 inches from the heat. Broil for 10 minutes to crisp the glaze sprinkle on the sesame seeds and serve immediately.

After the ribs have cooked for 45 min., increase the heat to 200°C/390°F. Remove baking dish from the oven and transfer ribs to a baking sheet. Brush with a generous amount of cherry-pomegranate glaze and return them to the oven. Bake for further 5 min., then flip, brush with glaze, and bake again. Repeat two more times.

Tart Cherry BBQ Ribs

These Tart Cherry BBQ Ribs are tender and delicious! This recipe is one of my kids favorites. It is sweet, sticky, saucy and delicious! They are cooked low and slow so they are fall off the bone tender.

I take the low and slow approach on these ribs so they are super tender and the bones slide off of the meat. They do have a little bite though and won’t totally fall apart.

How can you cook these?

They can be made on a smoker, pellet grill, in an oven or a roasting pan. I personally love to use my roasting pan that has smoking capabilities. However, I will include instructions for each cooking method below.

Which pork ribs and how do I remove the membrane?

To get started, I use pork spare ribs, they have more meat than baby back ribs and they are typically less expensive too. You could make this recipe using baby back ribs too though.

Before you get to the ribs, you need to remove the thin membrane on the back section of the ribs, it us attached to the bone on the backs of the spare ribs. you can easily do this by pulling on the corner of the bone and find the thin membrane that covers the back of the bones. Pull on it and it will easily tear off.

Rub the ribs in yellow mustard, this tenderizes the pork and balances out the flavors. It also gives the spices something to grab on to. You can also use olive oil or any oil to help hold the spices to the ribs.

The dry rub goes on top of the mustard and is what the ribs will be cooked with for most of the cooking time. You will then add the tart cherry BBQ sauce and turn up the heat for the last hour to caramelize these ribs and really get the sweet, savory, sticky, classic rib eating experience.

Spicy Cherry-Glazed Baby Back Ribs Recipe - Recipes

3 tablespoons sweet paprika

2 tablespoons kosher salt

1 tablespoon granulated garlic (garlic powder)

1 tablespoon granulated onion

1 tablespoon ground ancho pepper

1 tablespoon light-brown sugar

1 teaspoon ground cayenne pepper

1 teaspoon each: freshly ground black pepper, white pepper

1 rack (about 21/2 pounds) baby back ribs

6 ounces tart cherry juice

1/2 teaspoon finely grated lemon zest and 2 tablespoons juice

1 tablespoon Worcestershire sauce

1/2 teaspoon ground cinnamon

2 tablespoons unsalted butter

1 chipotle pepper in adobo (from a can), diced

1/4 teaspoon freshly ground black pepper

1 cup of apple, pecan, oak, or cherry wood chips, soaked in cold water for least 30 minutes

1. For the rub and meat: Whisk together the paprika, salt, granulated garlic and onion, ancho chili pepper, light-brown sugar, and the cayenne, and black and white black peppers in a bowl until lump-free. The yield is about 2/3 cup.

2. For the glaze: Combine the cherry preserves, cherry juice, lemon zest and juice, Worcestershire sauce, cinnamon, butter, diced chipotle, salt and pepper in a large pan over medium heat, stirring until well incorporated. Once the mixture begins to bubble at the edges, reduce the heat to low and cook for 15 minutes, stirring occasionally, to form a slightly thickened sauce.

3. Transfer to a food processor puree until smooth. Pour into a bowl for use later to baste the ribs. The yield is about 2 cups.

4. Place the ribs on a rimmed baking sheet, meat side down. You'll see a thin membrane on the bone side some say this prevents flavor from penetrating the meat and is papery to chew on. But pulling it off can be a little tricky, and a lot of ribs are served with the membrane still on. The choice is yours. If you opt to remove it, slide a small, sharp knife beneath the membrane to cut it enough so that you can grab it with your hands and pull it off. The best place to insert the knife is in the midsection, so that you can tear off one side and then the other.

5. Coat both sides of the ribs with the rub, working it into the meat. (You may have some rub left over.)

6. Prepare the grill for indirect heat. If using a gas grill, turn the heat to high. Drain the chips and put them in a smoker box or foil packet poked with a few fork holes to release the smoke set it between the grate and the briquettes, close to the flame. When you see smoke, reduce the heat to medium (375 to 400 degrees). Turn off the burners on one side.

7. If using a charcoal grill, light the charcoal or briquettes when the briquettes are ready, distribute them on one side of the grill. For a medium fire, you should be able to hold your hand 6 inches above the coals for 6 or 7 seconds. Drain the chips and scatter them over the coals. Have ready a spray water bottle for taming any flames.

8. Set the rack of ribs meat side down directly over the coals grill for 5 minutes, then turn them over (bone side down) and repeat.

9. Move the ribs to the cool side of the grill, bone side down. Close the lid. Smoke the meat until it is browned and tender, 3 to 3 1/2 hours.

10. In the last half hour, baste the meat with the cherry glaze at least three times, or every 7 to 10 minutes.

11. Use tongs to transfer the ribs to a cutting board let them rest for about 10 minutes before cutting them apart between the bones.

12. Pile onto a platter. Serve warm, drizzled with more of the glaze.

You'll probably have spice rub left over. It keeps well in a sealed container in the pantry for up to a month.

Wash the ribs well with the lemon juice. (don't rinse) Season the ribs with the garlic, the pepper, the oregano, the paprika, the pesto and the salt. Add a generous amount of olive oil and massage the meat. Allow to rest half an hour.

Then spread half of the maraschino cherry sauce around the ribs and let it rest for at least some twelve hours. I generally leave them overnight.

Put the ribs in an oven tray completely covered with aluminum foil. Put in the oven and lower the fire. Give it some three hours.

Remove the aluminum foil, add half of the remaining sauce and raise the fire to the max until they get the desired color. (Never more that 15 and often much less than 15 minutes)

Take them out, put the rest of the sauce and allow it to rest for at least about 10 minutes before eating. (So that the juices settle)

Recipe: Cherry-Glazed Ribs

Instructions: Arrange ribs on a rimmed baking sheet. Remove the membrane from the back of the ribs.

Mix the brown sugar with the sweet and Spanish paprika, along with the coriander, fennel seeds, salt, cayenne and cumin together in a bowl. If sugar lumps, break up into the mix.

Sprinkle rub equally on both sides of the ribs with your fingers, spreading throughout the ribs.

Set smoker according to a consistent temperature between 225-250 degrees.

Place ribs on the smoke rack bone-side down. Use a rib rack if you have one so they are positioned vertically. Smoke until browned and almost tender (about 3 hours).

Brush racks of ribs on both sides with cherry syrup. Continue smoking another 30 minutes to an hour. Baste the ribs at least twice, allowing the syrup to cook to a sticky glaze.

Check for doneness. The meat should shrink from the bones by ¼- to ½-inch. When you lift ribs, they should bend and individual ribs should be able to be pulled off with fingers.

Transfer ribs to cutting board and brush racks on both sides with cherry glaze a final time. Serve racks whole, cut in half or into individual ribs. Serve remaining syrup on the side.

Per serving: 1,169 calories, 57 g fat (23 g saturated fat), 349 mg cholesterol, 1,736 mg sodium, 38 carbohydrates, 3 g dietary fiber, 31 g sugars, 121 g protein

Watch the video: Κλάδεμα ενήλικου δένδρου κερασιάς σύστημα διαμόρφωσης: ελεύθερο κύπελλο


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