Spicy Cherry-Glazed Baby Back Ribs
These baby back ribs are coated in a fragrant dry rub and finished with a sweet and spicy cherry glaze. The recipe requires minimal hands-on time, though the ribs benefit from a curing period of 2 to 24 hours. They can be cooked on the grill or in the oven. Serve them with fresh fruit salad and onion rings for a complete meal that is sure to impress your guests.
Ingredients
- 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
Method
- Take the membrane off the back of the ribs. If you are unsure how, look up a guide online as this step is crucial.
- Put the ribs into a rectangular or baking dish.
- Mix all the dry rub ingredients together in a bowl.
- Use your fingers to massage the dry rub thoroughly onto both sides of the ribs.
- Let the ribs cure in the refrigerator for 2 hours, or for a deeper flavour, leave them for up to 24 hours.
- Prepare the glaze by combining all the glaze ingredients in a small bowl.
- Stir the glaze mixture until it is well blended.
- To cook the ribs on a grill, place them over indirect heat for about 75 minutes, basting now and then, until the meat pulls back from the bones.
- Alternatively, cook them in an oven preheated to 325 degrees for the same duration.
- Only begin basting the ribs with the prepared glaze during the final 30 minutes of cooking to prevent it from burning.
- Once cooked, slice the rack into individual ribs.
- Move the ribs to a decorated serving platter or onto four separate plates.
- Serve immediately with any remaining cherry glaze, alongside fresh fruit and onion rings.
Nutrition (per serving)
Sodium163800 mg
Recipe details
CategoryPork
AuthorGREG IN SAN DIEGO
