Most cherry glazes for meat require either large amounts of sugar or use cherry jam instead of fresh cherries. But cherries are so wonderfully sweet on their own, they don’t really need any additional sweetener. This cherry glaze is made by cooking the cherries down with some spices and brushing it over the ribs before grilling. All the great cherry flavor without the added sugars.
Prep Time: 30 Minutes (plus 1 hour of waiting time to season meat)
Cook Time: 2 Hours
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
2 racks baby back pork ribs
1 ½ cups Stemilt cherries, pitted and halved
2 tablespoons water
2 tablespoons red wine vinegar
¼ teaspoon cinnamon
¼ teaspoon chili powder
⅛ teaspoon ground ginger
For the ribs, combine paprika, salt, pepper, chili powder, garlic powder and cumin a small bowl. Sprinkle both sides of ribs with rub and let stand at room temperature for about an hour.
Preheat oven to 425F and place ribs in a large roasting pan, cutting them in half if you need to make them fit. Add 1 cup water to the roasting pan and cover pan tightly with foil. Bake ribs for 1 ¾ hours, until very tender.
While ribs are baking, prepare cherry glaze. Combine cherries and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer until cherries are very soft, 10 to 15 minutes. Puree cherries using a blender or immersion blender.
Stir in vinegar, cinnamon, chili powder and ginger and continue to cook at a gentle simmer until somewhat reduced, about 15 to 20 more minutes.
Preheat grill or broiler. Brush both sides of ribs with the glaze and grill or broil 6 to 8 minutes, watching carefully so that they don’t burn.
Recipe and Photo Provided by Stemilt World Famous Fruit