GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE
Lick-your-fingers good! Baby back ribs are a fantastic summertime supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 830, Carbohydrate 31 g, Cholesterol 220 mg, Fat 3 1/2, Fiber 0 g, Protein 53 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 24 g, TransFat 0 g
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.
CHERRY-BARBECUE PORK RIBS
This goof-proof recipe for lip-smacking ribs features microwave ease and smoky grilled flavor. You'll love the jazzed-up barbecue sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the ribs in a 3-qt. microwave-safe dish. In a small bowl, combine the orange juice, Liquid Smoke if desired, garlic powder and pepper; pour over ribs. Cover and microwave on high for 15-20 minutes or until meat is tender., Meanwhile, in a small saucepan, combine the barbecue sauce, preserves and molasses. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes, stirring occasionally., Drain ribs. On a greased grill, cook ribs, covered, over medium heat for 8-10 minutes or until browned, basting with sauce and turning occasionally.
Nutrition Facts : Calories 301 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 255mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 27g protein.
CHERRY-GLAZED GRILLED PORK RIBS
I found this recipe in Bon Appetit a few years ago. Prep time does not include 4 hours to let cherry cola go flat. Recipe calls for grilling at the end, but I think you could finish off the whole recipe in the oven. The sauce is delicious! Seems like alot to do, but well worth it!
Provided by LaLa Lola
Categories Pork
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1549.1, Fat 106.4, SaturatedFat 34.2, Cholesterol 363.5, Sodium 824.3, Carbohydrate 71.8, Fiber 0.9, Sugar 54.2, Protein 71.4
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.
SWEET AND SPICY CHERRY-GLAZED RIBS RECIPE BY TASTY
Here's what you need: sweet paprika, kosher salt, granulated garlic, granulated onion, chili powder, light brown sugar, freshly ground black pepper, pork rib, frozen cherry, Frank's RedHot® Buffalo Wing Sauce, lemon zest, lemon, worcestershire sauce, unsalted butter, granulated sugar, kosher salt, freshly ground black pepper
Provided by Jordan Fitzpatrick
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
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!
GRILLED PORK CHOPS WITH CHERRY SAUCE
If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.
Provided by Mark Bittman
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
- Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
- Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.
GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.
Nutrition Facts :
CHERRY-CHIPOTLE GLAZED BACK RIBS
Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 23
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.
Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g
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CHERRY COLA GLAZED RIBS - SIMPLY SO GOOD
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4.5/5 (4)Total Time 2 hrs 30 minsCategory Dinner, LunchCalories 259 per serving
- 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)
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