Best Cherry Glazed Grilled Pork Ribs Recipes

CHERRY COLA GLAZED RIBS

Steps:

• Preheat oven to 325 degrees F. Sprinkle ribs with salt and pepper. Wrap each rack in heavy-duty aluminum foil and close tightly. Place each foil pack on a separate baking sheet and bake for 2 hours or until meat is tender. Remove from foil packs and cut each rack in half. Brush with glaze. Place on a hot grill and cook about 5 minutes on each side. Brush with glaze with each turn. Cook until browned and glazed. Remove from heat. Allow to ribs to rest 15 minutes before cutting. Cut between each bone and serve with remaining glaze. Serves 6. (inspired by Bon Appetit or Gourmet years ago)
• Boil cherry cola that has been left out to flatten, which means bubbles removed. in a heavy large saucepan over medium heat until reduced to 2 cups. About 45 minutes. Stir in cherry preserves, mustard, soy sauce and apple cider vinegar. Bring to a simmer and cook until reduced to about 2 1/2 - 3 cups or about 30 minutes. Remove from heat and transfer to a serving bowl. Can be made a few days in advance and refrigerated. Rewarm before use.

CHERRY-GLAZED GRILLED PORK RIBS

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.

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!

CHERRY-CHIPOTLE GLAZED BACK RIBS

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.

SPICY CHERRY RIBS

Steps:

• Place ribs onto aluminum foil. Brush the mustard onto the ribs. Mix dry ingredients thoroughly. Then cover the ribs with the rub. Let sit at room temperature for 45 minutes.
• Preheat oven to 325 degrees F.
• Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet. Bake for 10 minutes. After 10 minutes, reduce the heat to 225 degrees F and cook for another 1 1/2 hours. Then, open the foil and cook for 1 hour. Remove ribs from oven, and discard the foil. Cut into 4-rib portions. Liberally slather on the Spicy Cherry Glaze, then place, bone side down, in a roasting pan. Pour the remaining sauce over the ribs and continue to cook for 1 1/2 hours, basting occasionally. When ribs are fork tender, place under broiler for 10 minutes to crisp the cherry glaze. Serve immediately garnished with scallions and sesame seeds.
• In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil, sherry wine vinegar and soy sauce. Let simmer for 15 minutes. Season, with salt and pepper.

GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
• Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
• Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.

CHERRY COLA GLAZED RIBS

Steps:

• For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add ribs and seal bag, removing as much air as possible. Refrigerate overnight, turning occasionally.
• For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend. Remove ribs from refrigerator and from brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle brown sugar mixture over ribs and let stand at room temperature.
• For the glaze: Pour cherry cola in cooking pot over medium-high heat. Cook until cola is reduced to 1 1/2 cups, about 45 minutes. Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine. Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Pour mixture into a bowl and take to grill for glazing.
• Preheat barbecue grill. If using charcoal grill, light briquettes in chimney. If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off. If using 2 burner gas grill, light only 1 burner. Take a disposable pan and place it over the unlit burner. If using the charcoal grill place half on each side of the pan. The pan will be used to collect excess.
• Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour. Before rotating brush the glaze generously on each side. Allow to cook for 1 1/2 hours. Remove from grill and serve.

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!

CHERRY COLA GLAZED SPARE RIBS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine All-Purpose Rub with 2 tablespoons teriyaki mix. Sprinkle seasoning over ribs and pat in.
• Place ribs in a shallow roasting pan. Tightly cover with foil. Bake in oven for 1 hour.
• While ribs are cooking, make glaze by combining glaze ingredients in a saucepan over medium heat. Simmer 10 minutes and remove from heat.
• Remove ribs from oven and carefully drain fat from roasting pan. Generously brush with glaze and continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with glaze. Remove from grill and cut into servings. Serve hot with glaze on the side.
• For Outdoor Grill:
• Set up grill for indirect cooking over medium heat. (No heat source under meat). Prepare ribs as directed. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to hot coals or smoke box. Cover grill. Rotate ribs around rack every 30 minutes. After 1 hour, add 10 briquettes to each pile of coals and another handful of soaked hickory chips. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with glaze and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more glaze and re-pile. Cook an additional 10 minutes.