Spicy Cherry Ribs

4.00 (18)
⏱ 240 mins 🍽 Serves 4 🌶 american 🏷 Main course

These American-style pork ribs are coated in a dry rub and slow-cooked until tender, then finished with a sticky homemade glaze. The spicy cherry glaze is made with canned cherries, ginger, garlic, tequila and hot sauce for a sweet and fiery kick. The ribs are finally grilled to crisp the glaze before serving with a garnish of spring onions and sesame seeds. This main course serves four people.

Spicy Cherry Ribs

Ingredients

  • For the ribs
  • 2 pork rib racks
  • 2 tsp yellow mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 1 recipe Spicy Cherry Glaze, recipe follows
  • 2 tbsp spring onion, chopped
  • 1 tsp sesame seeds
  • For the spicy cherry glaze
  • 1 tbsp oil
  • 100g diced red onion
  • 4 tbsp minced ginger
  • 300g canned cherries in syrup
  • 2 tbsp minced garlic
  • 2 tbsp tequila
  • 3 tbsp hot sauce, such as Sriracha
  • 1 tsp sesame oil
  • 1 tbsp sherry wine vinegar
  • 4 tbsp soy sauce
  • 1 tsp salt
  • 1 tbsp freshly ground black pepper

Method

  1. 1. Lay the rib racks on aluminium foil and coat them with the yellow mustard. Combine the cumin, paprika, cayenne, black pepper and salt to make a rub, then pat it all over the ribs. Allow them to rest at room temperature for 45 minutes.
  2. 2. Heat your oven to 170C/Gas 3. Wrap the ribs, placing them meat side down, in the foil and set on a baking sheet. Bake for 10 minutes, then lower the temperature to 110C/Gas 1/4 and cook for a further 1 1/2 hours. Open the foil and cook for 1 hour more.
  3. 3. Take the ribs from the oven and remove the foil. Slice them into portions of four ribs each. Generously brush the spicy cherry glaze over the ribs and arrange them bone side down in a roasting pan. Pour any leftover sauce over the top and cook for another 1 1/2 hours, basting now and then.
  4. 4. Once the ribs are fork tender, place them under a hot grill for 10 minutes to crisp the glaze. Serve straight away, scattered with chopped spring onion and sesame seeds.
  5. For the spicy cherry glaze:
  6. 1. Heat the oil in a medium saute pan. Add the diced red onion, minced ginger, canned cherries and minced garlic. Cook until the mixture is lightly caramelised.
  7. 2. Pour in the tequila, hot sauce, sesame oil, sherry wine vinegar and soy sauce to deglaze the pan. Let the sauce simmer for 15 minutes. Finish by seasoning with the salt and freshly ground black pepper.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisineamerican
AuthorGuy Fieri