Cherry-Chili Glazed Ribs
Ingredients for 4 servings:
- Ingredients for the ribs:
- 2 kg pork ribs
-
3–4 tbsp “Cherry Cherry Baby” by Rock'n'Rubs - 1 tsp garlic powder (optional)
- 2 tbsp apple cider vinegar or cherry vinegar
- 1 tbsp oil
- Ingredients for the BBQ glaze:
- 150 ml sour cherry juice or cherry nectar
- 1 tbsp tomato paste
-
3 tbsp “Cherry Cherry Baby” by Rock'n'Rubs - 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Optional: 1 small dried chili
Preparation
- 1
Prepare the ribs
- Remove the silver skin from the bone side of the ribs.
- Mix "Cherry Cherry Baby" and garlic powder with oil and vinegar.
- Generously coat the ribs (either dry or with the marinade) and marinate in the refrigerator for at least 2–4 hours, preferably overnight. - 2
Make BBQ glaze
• Combine all ingredients in a pot and simmer over medium heat for about 10–15 minutes until the sauce thickens to a syrupy consistency.
• Taste and adjust: add honey for more sweetness, chili for extra heat, or vinegar to balance the flavor as desired. - 3
Grilling ribs
• Cook over indirect heat (about 130–150 °C) on the grill for 2.5–3 hours, ideally wrapped in aluminum foil (low & slow method).
• During the last half hour: Unwrap the ribs, brush several times with the cherry glaze, and caramelize over direct heat. - 4
Serve
Serve with fresh cress, a little extra glaze, and grilled sour cherries (if available). Great sides: coleslaw, cornbread, or grilled peach with feta.
