Cherry Barbecue Pork Ribs Recipes

CHERRY COLA GLAZED SPARE RIBS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine All-Purpose Rub with 2 tablespoons teriyaki mix. Sprinkle seasoning over ribs and pat in.
• Place ribs in a shallow roasting pan. Tightly cover with foil. Bake in oven for 1 hour.
• While ribs are cooking, make glaze by combining glaze ingredients in a saucepan over medium heat. Simmer 10 minutes and remove from heat.
• Remove ribs from oven and carefully drain fat from roasting pan. Generously brush with glaze and continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with glaze. Remove from grill and cut into servings. Serve hot with glaze on the side.
• For Outdoor Grill:
• Set up grill for indirect cooking over medium heat. (No heat source under meat). Prepare ribs as directed. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to hot coals or smoke box. Cover grill. Rotate ribs around rack every 30 minutes. After 1 hour, add 10 briquettes to each pile of coals and another handful of soaked hickory chips. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with glaze and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more glaze and re-pile. Cook an additional 10 minutes.

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.

CHERRY-BARBECUE PORK RIBS

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.

SIMPLE BBQ RIBS

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

"SECRET'S IN THE SAUCE" BBQ RIBS

Steps:

• Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.

THE BEST EVER BBQ PORK RIBS

Steps:

• Preheat oven to 275°.
• Cut ribs in half & generously apply rub on both sides, massaging it into the meat.
• Wrap each half tightly in heavy duty aluminum foil.
• Place each in a shallow pan with sides.
• Bake for 3 hours.
• Serve with your favorite sauce.
• NOTE: If you want them BROWNED, carefully remove the ribs from the foil. Place under broiler or on grill until desired, but watch carefully so not to burn -- 10-12 minutes each side should be sufficient.
• NOTE 2: If you want them SMOKED, carefully remove the ribs from the foil. Place on grill, using indirect method -- smoke for about an hour. I recommend Apple or Hickory.
• DO NOT soak wood chips/chunks in water! Wood doesn't absorb much water, so all you're doing is cooling off the coals.
• ENJOY!