Spicy Cherry Ribs Recipes

SPICY CHERRY-GLAZED BABY BACK RIBS

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!

SWEET AND SPICY CHERRY-GLAZED RIBS RECIPE BY TASTY

Steps:

• Preheat the oven to 275°F (135°C).
• In a small bowl, stir together the paprika, salt, granulated garlic, granulated onion, chili powder, brown sugar, and black pepper until well-combined.
• Rub the ribs with the spice mixture to cover both sides. Place ribs on a large sheet of heavy-duty aluminum foil and wrap tightly.
• Place the wrapped ribs on a baking sheet and bake for 2 hours, or until tender.
• Make the cherry glaze: In a medium saucepan, combine the thawed cherries and their juices, the Frank's RedHot® Buffalo Wing Sauce, lemon zest and juice, Worcestershire sauce, butter, granulated sugar, salt, and black pepper. Bring to a simmer over medium-high heat and cook for 10-15 minutes, or until the cherries are tender enough to mash completely. Mash the cherries, then remove the pot from the heat. Let the glaze cool for about 20 minutes.
• Pour the glaze into a blender and blend on high speed until smooth for 2 minutes. Set aside until ready to use.
• Remove the ribs from the oven and increase the oven temperature to 450°F (220°C).
• Set a wire rack over a baking sheet. Place the ribs on the rack and unwrap and discard the foil. Coat the ribs all over with the cherry glaze.
• Return the ribs to the oven and bake until caramelized, 10-12 minutes.
• Remove the ribs from the oven and let rest for 15 minutes before slicing between the bones into individual ribs and serving.
• Enjoy!

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.

SWEET SMOKED PORK RIBS

Steps:

• Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
• Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
• Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
• Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
• Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.