Grilled Ribs With Cherry Chili Glaze Food

CHILI-GLAZED PORK RIBS

Steps:

• Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
• Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
• Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
• Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

GRILLED CHILE-LEMONGRASS SHORT RIBS WITH PICKLED DAIKON RECIPE

Steps:

• Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
• Prepare a grill for high heat; oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter and let rest 5 minutes.
• While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.
• To serve, scatter daikon over ribs, leaving any liquid in bowl.

GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE

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.

CHERRY-GLAZED GRILLED PORK RIBS

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.

GRILLED RIBS WITH CHERRY CHILI GLAZE

Steps:

• Cut racks into quarters along ribs. Place in a large wide pan; pour in broth and enough water to barely cover ribs. Bring to boil; cover and reduce heat so ribs simmer for 1 hour. Remove ribs; cool. Cover and refrigerate until needed or for up to 2 days or freeze.
• To make glaze, heat 1 ttbsp oil in a small frying pan over medium heat until hot. Addonion and garlic; cook 5 minutes, stirring frequently. Add chili powder and cayenne; cook 2 to 3 minutes.
• Meanwhile, place jam in blender with vinegar and salt. Add onion mixture; puree. If making ahead, cover and refrigerate for up to 2 days.
• Heat BBQ to medium. Brush with ribs with remaining oil as needed. Grill 15 minutes, turning occasionally, or until browned and crisp.
• When ribs are browned and crisp, brush on some glaze. Adjusting heat as needed, continue grilling and brushing with glaze for another 10 minutes or until ribs are richly coated and glaze is beginning to caramelize. Cut into indivdual ribs; arrange on a warm platter.

CHERRY-CHIPOTLE GLAZED BACK RIBS

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.

GRILLED SPARERIBS WITH CHERRY COLA GLAZE

Steps:

• Boil flat cherry soda in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, takes about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and then simmer and stir occasionally until mixture is reduced to 2 1/2 cups, about 35 minutes. Transfer this glaze to a large bowl for coating ribs, or if making ahead, transfer to a seal-able container.
• Position oven racks in top and bottom thirds of oven, preheat to 325 degrees F. Sprinkle and rub ribs with salt and pepper. Wrap each rib rack tightly in foil, into a sealed packet. Divide foil packets between 2 rimmed baking sheets. Bake one set on top and the other on the bottom rack of oven until ribs are very tender, switching positions of baking sheets after one hour, half way through. Bake for another hour. Cool ribs slightly until you can handle the foil, pour off any fat.
• Prepare barbecue (medium-low heat). Cut each rib between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.

CHERRY-BARBECUE PORK RIBS

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.

SWEET AND SPICY CHERRY-GLAZED RIBS RECIPE BY TASTY

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!

EASY GRILLED STICKY RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
• Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
• Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
• Preheat a charcoal grill until coals are very ashy and hot.
• Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
• Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
• Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
• Remove to a plate and brush over one more application of glaze. Serve.