| Level: | Easy |
| Total: | 4 hr 55 min |
| Prep: | 10 min |
| Inactive: | 45 min |
| Cook: | 4 hr |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2033 |
| Total Fat | 158 g |
| Saturated Fat | 49 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 32 g |
| Protein | 104 g |
| Cholesterol | 519 mg |
| Sodium | 2184 mg |
Reviews
Question: Am I draining and towel drying the cherries first? This recipe looks fabulous and I plan on using it tomorrow (7/11/16). Any and all info would be helpful.
Thanks,
Belle
Thanks,
Belle
I doubled the recipe for a group dinner — wow. This is very HOT and spicey. Great. But you gotta like spice!
my current favorite beef recipe . I always get rave reviews.
VERY VERY good, we love them. Only downfall, its time consuming, but well worth it.
Delicious! My entire family loves them, and are always requesting this recipe.
very good! i didnt know there more ways to make ribs until i watch you.now i watch food network all the time.
I too had these at Guy’s restaurant in Dublin – they were fall off the bone tender and the sauce was amazing. But they did tell me they use cherry cola in their Bourbon BBQ sauce to make the spicy cherry sauce. So this recipe might not be exactly what they use in the restaurant but I’ve not tasted anything from his recipes that wasn’t fantastic.
i didn’t think i was very good. it tasted like chili.
I had this at Guy’s restaurant in Dublin, CA and they must not have followed the cooking instructions because they were not fall off the bone tender. Very tough and not tasty all the way through…i’m sure it’s good if you follow the dirrections…..i was surprised
I would give this recipe five stars, but I think the cooking times need some work so i rated it at 4 stars. I had a party and cooked 4 racks in 2 ovens. One oven I left at 325 by mistake for about 45 min. before reducing it to 225. The ribs with the longer initial cooking temperature were fall off the bone after the four-hour cook time in the recipe, and other ribs had a ways to go still after 4 hours. Other reviewers also suggest higher cooking temperatures and I would follow what I did or their advice on this recipe.
The sauce is spectacular. I used the leftover portions to coat the Alton Brown chicken wings that I also made. When the wings disappeared, people were using crackers to scoop up the leftover sauce in the hot wing plate. It was that good. The cherry base for the sauce is really a great idea.