Grilled Ribs With Cherry Chili Glaze Recipes

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CHERRY-GLAZED GRILLED PORK RIBS



Cherry-Glazed Grilled Pork Ribs image

I found this recipe in Bon Appetit a few years ago. Prep time does not include 4 hours to let cherry cola go flat. Recipe calls for grilling at the end, but I think you could finish off the whole recipe in the oven. The sauce is delicious! Seems like alot to do, but well worth it!

Provided by LaLa Lola

Categories     Pork

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 7

4 (12 ounce) cans cherry cola, flat (Pour cherry cola into large pot and let sit until it is no longer fizzy, about 4 hours)
2 cups cherry jam or 2 cups preserves
2/3 cup dijon horseradish mustard
3 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon hot sauce
8 lbs pork spareribs

Steps:

  • Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
  • Add next 5 ingredients.
  • Simmer until reduced to about 2-1/2 cups.
  • Put in large bowl, cover, and refrigerate.
  • (Can be done up to 1 week ahead.) Preheat oven to 325.
  • Place oven racks in upper and lower thirds of oven.
  • Salt& pepper spare ribs.
  • Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
  • Put each rack on a rimmed baking sheet.
  • Place each sheet on rack in oven.
  • Bake until tender, switching racks midway, about 2 hours total.
  • Remove from oven.
  • Allow to cool a bit.
  • Drain drippings from foil.
  • Wrap up in foil again and refrigerate.
  • (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
  • Cut racks into individual ribs and add to large bowl of glaze.
  • Toss to coat.
  • (It's kind of hard to toss; I just painted the ribs using a BBQ brush.) Put ribs on medium charcoal grill for about 5-10 minutes, turning often so they won't burn.
  • Serve, passing extra glaze.

Nutrition Facts : Calories 1549.1, Fat 106.4, SaturatedFat 34.2, Cholesterol 363.5, Sodium 824.3, Carbohydrate 71.8, Fiber 0.9, Sugar 54.2, Protein 71.4

CHERRY-CHIPOTLE GLAZED BACK RIBS



Cherry-Chipotle Glazed Back Ribs image

Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 23

¼ cup light brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle
1 ½ cups ketchup
½ cup light brown sugar
½ cup distilled white vinegar, plus
1 tablespoon distilled white vinegar
⅓ cup water, plus
1 tablespoon water
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chipotle chile powder
¼ teaspoon black pepper
⅓ cup cherry preserves

Steps:

  • About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
  • Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
  • Serve ribs with remaining glaze.

Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g

SPICY CHERRY-GLAZED BABY BACK RIBS



Spicy Cherry-Glazed Baby Back Ribs image

These spicy "baby backs" are easy to prepare and are sure to please your guests. They are complimented when served with fresh fruit salad, topped with my Creamy Orange Fresh Fruit Salad Dressing, Recipe # 242306 and my Onion Rings, Recipe 211428. Add some fresh Lemonade, my recipe #235288 and you've got a meal all will remember.

Provided by GREG IN SAN DIEGO

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 (10 -12 ounce) racks of baby-back pork ribs
1/4 cup brown sugar
2 tablespoons chili powder
2 teaspoons ground nutmeg
2 teaspoons ground coriander
2 teaspoons dried sage
2 teaspoons dry oregano
1/2 cup black cherry jam
1/2 cup wine vinegar
1 teaspoon crushed red pepper flakes
2 tablespoons finely minced fresh ginger
2 garlic cloves, finely minced

Steps:

  • Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. It's important. In face, to it every time you prepare ribs for any recipe.
  • Place the ribs in a rectangular dish or baking dish.
  • To make the rub, combine the dry rub ingredients.
  • Using your fingers, vigorously rub the dry rub on both sides of the ribs.
  • Cure the ribs, refrigerated, for 2 hours, or for more flavor, up to 24 hours.
  • To make the glaze:.
  • In a small bowl, combine the glaze ingredients.
  • Stir well.
  • To grill the ribs:.
  • Grill over a medium indirect fire, basting occasionally, for about 75 minutes or until the meat shrinks from the rib bones.
  • Or, cook in a preheated 325 degree oven for the same time.
  • Baste the ribs with the glaze only during the last 30 minutes or the glaze will burn.
  • To serve:.
  • Cut ribs into individual pieces.
  • Transfer to a garnished serving platter or to four individual garnished plates.
  • Serve at once, with the extra cherry glaze, and the fresh fruit and onion rings.
  • Enjoy the compliments I guarantee you'll receive for you effort!

Nutrition Facts : Calories 592.1, Fat 34.8, SaturatedFat 12.8, Cholesterol 114.8, Sodium 163.8, Carbohydrate 46, Fiber 3, Sugar 33.4, Protein 23.9

CHILI-GLAZED PORK RIBS



Chili-Glazed Pork Ribs image

Provided by Food Network Kitchen

Time 4h

Yield 6-8 servings

Number Of Ingredients 12

2 racks pork spareribs (about 6 pounds)
Kosher salt
3 tablespoons packed light brown sugar
2 cloves garlic, minced
2 teaspoons fresh thyme
3 tablespoons ancho chili powder
Freshly ground black pepper
1/4 teaspoon cayenne pepper
3 cups apple cider
3 tablespoons ketchup
2 tablespoons dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
  • Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
  • Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

GRILLED SPARERIBS WITH CHERRY COLA GLAZE



Grilled Spareribs With Cherry Cola Glaze image

Got this from Epicurious. Make sure to use flat soda. Let the soda stand at room temperature for at least 4 hours or overnight, this is important because you will need to boil the soda. The sauce can be prepared ahead of time (up to one week), cover and refrigerate. Bring to room temperature before using. The ribs can also be prepared up to the baking step one day ahead, keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing with adding sauce. For the Dijon mustard with horseradish, since I couldn't find any, I just add about a teaspoon or two of horseradish to the Dijon mustard. If you can't barbecue the ribs on the last step, just broil them in the oven until the sauce has caramelized.

Provided by JMigs0

Categories     Pork

Time 7h

Yield 6 12 servings, 6 serving(s)

Number Of Ingredients 9

4 (12 ounce) cans cherry cola (flat)
2 cups cherry jam or 2 cups preserves
2/3 cup dijon horseradish mustard
3 tablespoons soy sauce
2 tablespoons malt vinegar or 2 tablespoons apple cider vinegar
1 tablespoon hot pepper sauce
salt
pepper
7 1/4-7 1/2 lbs pork spareribs, well-trimmed

Steps:

  • Boil flat cherry soda in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, takes about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and then simmer and stir occasionally until mixture is reduced to 2 1/2 cups, about 35 minutes. Transfer this glaze to a large bowl for coating ribs, or if making ahead, transfer to a seal-able container.
  • Position oven racks in top and bottom thirds of oven, preheat to 325 degrees F. Sprinkle and rub ribs with salt and pepper. Wrap each rib rack tightly in foil, into a sealed packet. Divide foil packets between 2 rimmed baking sheets. Bake one set on top and the other on the bottom rack of oven until ribs are very tender, switching positions of baking sheets after one hour, half way through. Bake for another hour. Cool ribs slightly until you can handle the foil, pour off any fat.
  • Prepare barbecue (medium-low heat). Cut each rib between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.

Nutrition Facts : Calories 1954.7, Fat 129.5, SaturatedFat 49, Cholesterol 427.5, Sodium 1024.9, Carbohydrate 95.7, Fiber 1.2, Sugar 72.3, Protein 95.2

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