Spicy Cherry Ribs

Total Time:
4 hr 55 min
Prep:
10 min
Inactive:
45 min
Cook:
4 hr

Yield:
4 servings
Level:
Easy

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

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.

Spicy Cherry Glaze:

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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    This recipe is featured in:

    Guys' Guide to Drinks