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Spicy Cherry Ribs
Recipe courtesy Guy Fieri, 2007

Ingredients
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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Instructions
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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

crisp the cherry glaze. Serve immediately garnished with scallions and sesame
seeds.


Spicy Cherry Glaze:
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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon freshly ground black pepper

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved