Ooey Gooey Souie Pork Ribs In Cherry Sauce Recipes

SOUR-CHERRY-AND-FIVE-SPICE-LACQUERED RIBS

Steps:

• Ribs: Stir together scallion greens, garlic, ginger, spices, and 2 tablespoons salt. Rub mixture evenly on both sides of ribs to coat. Cover and let stand at least 1 hour, or refrigerate up to 1 day; bring to room temperature before cooking.
• Glaze: Meanwhile, combine cherries, brown sugar, scallion whites, ginger, and vinegar in a saucepan; bring to a boil over medium-high heat. Stir to submerge cherries in bubbling liquid, skimming any impurities from surface. Reduce heat to medium and simmer, stirring occasionally, until cherries and scallions are very soft and liquid has reduced slightly, 40 to 45 minutes. Strain through a fine-mesh sieve, pressing to extract as much syrup as possible; reserve solids. Transfer strained syrup to a small saucepan; simmer over medium heat until reduced to 1 cup, about 15 minutes. Let cool completely. Transfer reserved cherry solids to a blender and purée into a thick sauce; season lightly with salt. Refrigerate glaze and sauce in separate airtight containers.
• Meanwhile, preheat oven to 325 degrees, or prepare a grill for indirect-heat cooking. Stir together soy sauce and oil; pour over ribs. Wrap ribs tightly in a double layer of parchment-lined foil, or place in a covered baking dish, and roast or cook over indirect medium-high heat 45 minutes. Uncover and brush liberally with thick sauce, then re-cover and return to oven or grill; continue to cook, brushing every 45 minutes, until meat is tender and can easily be pulled off with a fork, 1 hour, 30 minutes to 2 hours.
• Prepare grill for direct-heat cooking (or preheat broiler with rack 6 inches from heating element). Brush ribs with glaze and grill over medium-high heat, flipping once, until crisp and very browned at edges, about 5 minutes. Finish with a final brush of glaze and sprinkle with chopped cilantro and scallions. Serve with remaining glaze alongside.

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.