Best Spicy Cherry Ribs Recipes

Spicy Cherry Ribs image

Provided by Guy Fieri

Time 4h55m

Yield 4 servings

Number Of Ingredients 22

2 teaspoons yellow mustard
2 pork rib racks (St. Louis style spare ribs)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 recipe Spicy Cherry Glaze, recipe follows
2 tablespoons scallions, chopped
1 teaspoon sesame seeds
1 tablespoon oil
1 cup diced red onion
4 tablespoons minced ginger
3 cups canned cherries in syrup, preferably Bing
2 tablespoons minced garlic
2 tablespoons tequila (recommended: Cabo Wabo Resposado)
3 tablespoons hot sauce (recommended: Sriracha)
1 teaspoon sesame oil
1 tablespoon sherry wine vinegar
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon freshly ground black pepper

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.

Spicy Cherry-Glazed Baby Back Ribs image

Provided by GREG IN SAN DIEGO

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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

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!

Nutrition Facts : Calories 592.1, Fat 34.8, SaturatedFat 12.8, Cholesterol 114.8, Sodium 163.8, Carbohydrate 46, Fiber 3, Sugar 33.4, Protein 23.9

Spicy Cherry Ribs image

Provided by @MakeItYours

Number Of Ingredients 22

2 teaspoons yellow mustard
2 pork rib racks (St. Louis style spare ribs)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 recipe Spicy Cherry Glaze, recipe follows
2 tablespoons scallions, chopped
1 teaspoon sesame seeds
1 tablespoon oil
1 cup diced red onion
4 tablespoons minced ginger
3 cups canned cherries in syrup, preferably Bing
2 tablespoons minced garlic
2 tablespoons tequila (recommended: Cabo Wabo Resposado)
3 tablespoons hot sauce (recommended: Sriracha)
1 teaspoon sesame oil
1 tablespoon sherry wine vinegar
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon freshly ground black pepper

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.