Sour Cherry Glazed Ribs

Close up of meaty back ribs glisteningn with Sour Cherry Glaze.

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5 from 1 vote

Fruity, complex ribs, fall of the bone delicious!

Prep Time20

Cook Time3

Resting time2

Total Time5 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 576kcal

Author: Carolyn Hetke

Ingredients

2 lbs baby back ribs
salt and pepper for seasoning
3 Tbsps Legendary Dry Rub optional but recommended

Sour Cherry Glaze

2 tablespoon olive oil
3 small shallots minced
4 cloves garlic minced (divided half and half)
1 lb sour cherries pitted See Note 1.
¼ cup sugar
4 ½ tablespoon red wine vinegar divided 2 ½ and 2 Tbsps
1 tablespoon sriracha
1 cup sour cherry juice
½ cup chicken stock
1 teaspoon salt
½ teaspoon black pepper

Instructions

Remove silver membrane from bottom of rack of ribs. Season ribs with salt and pepper. Rub dry rub over ribs and marinate in fridge at least 2 hours or overnight.
Preheat oven to 325°. Set racks of ribs, meaty side up in low sided pan. Roast 1 ½ hours uncovered.
Meanwhile, heat the olive oil in a sauce pan. Add the shallots and half the garlic. Cook over low heat about 5 minutes. Add the cherries, sugar and 2 ½ Tbsps of red wine vinegar. Cook until cherries burst -about 7 minutes.
Cool a bit then transfer to a blender. Puree sauce. Return to medium heat and cook until reduced to 1 ½ cups. This may take up to 10 minutes. Allow sauce to cool, then add sriracha and salt and pepper.
In a separate bowl mix the cherry juice and chicken stock, the remaining garlic and remaining red wine vinegar. (Use vegetabels stock if you want to keep it vegetarian).
Lay out double sheets of aluminum foil long enough to fully wrap and seal each rack of ribs. Set ribs meat side down and turn up the edges of the foil to keep the juice from flowing out. Divide the juice/broth mixture evenly between the racks of ribs. Close up the foil and return the ribs to oven for an hour.
Remove ribs from the oven, open the foil and allow ribs to stand 5-10 minutes. Discard foil and any remaining liquid. Slather the cherry glaze over both sides of the racks and return ribs to the oven meaty side up.
Increase the oven temperature to 425°. Cook another 15 minutes basting with the cherry glaze periodically.
Remove ribs from the oven, allow to stand 5 minutes before transferring to a serving platter. If desired - microwave any remaining sauce and pass separately.

Notes

Note 1: You can buy jarred sour cherries pitted, in juice in the international aisle of your grocery store. I got mine at Food Basics.

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