Ooey Gooey Souie Pork Ribs In Cherry Sauce Recipes

OOEY GOOEY SOUIE (PORK RIBS IN CHERRY SAUCE)

Steps:

• Cut ribs into serving portions of 2 to 3 ribs each.
• Put ribs in a large stockpot/Dutch oven.
• Add onion then add water to cover ribs.
• Season with S& P then cover.
• Simmer for 45 to 50 minutes or until tender.
• Drain and set aside.
• Let cool.
• Puree cherry pie filling in an electric blender or food processor.
• Set aside.
• Heat oil in a large skillet and saute finely chopped onion.
• Add pie filling and rest of the ingredients.
• Simmer, uncovered, 10 to 15 minutes, stirring occasionally.
• Cool.
• Reserve some sauce to serve with ribs.
• Place ribs and sauce in a gallon ziplock bags and marinade of 2 hours.
• Turn bag 3-4 times.
• Place ribs on gas grill over low.
• Cook 20 to 25 minutes.
• Turn 3-4 times.
• When you first turn ribs, drizzle them with the leftover cherry sauce in the ziplock bag.
• Serve ribs with the reserved cherry sauce.

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.

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.