Barbecued Ribs with Cherry Glaze

My mother makes a mean chicken and ribs feast, but I like to think I can hold my own with this recipe for Barbecued Ribs with Cherry Glaze. You have my full permission to lick your fingers after the sticky sweet and tangy sauce gets all over you. You have to get down with your caveman side when eating these and let the typical dinner time etiquette slide a little.

The key to this recipe is in baking the ribs in the oven for two hours before you bring them to the grill. This step is CRUCIAL to ensuring you have fall off the bone ribs. I also highly recommend that you remove the membrane at the back of your ribs. Here’s a video that shows you how to do that and the narrator kind of cracks me up. Finally do your sauce and ribs the day before to relieve some stress the day of your barbecue.

Barbecued Ribs with Cherry Glaze

4 cans of Dr. Pepper
2 cups of cherry jam (2 – 250 ml jars)
2/3 cup of dijon mustard
2 tbsp extra hot horseradish
3 tbsps soy sauce
2 tbsps malt vinegar
1 tbsp hot pepper sauce (or more to taste)

7 to 8 pounds of pork back or side ribs.

Pour cans of Dr. Pepper in a large saucepan and let it go flat. You can do this the night before or at least 4 hours ahead of time. Once cola is flat bring to a boil over medium high heat until reduced to about 1 1/2 cups. This should take about 45 minutes. Add the next six ingredients and stir well to combine. Over medium heat, simmer until sauce is reduced to roughly 2 1/2 cups, stirring occasionally. Transfer glaze to a large bowl and let cool. To make your life easier, try and make this the day before your barbecue. It can be covered and stored in the refrigerator for up to week if in a tightly sealed container.

Preheat oven to 325F. Remove membrane from ribs and generously season with salt and pepper. Wrap each rib rack tightly in tin foil, completely enclosing. Place on two rimmed baking sheets. Bake for two hours, switching baking sheet positions half way through. If you use convection then don’t worry about this step. Remove from oven and let cool slightly in foil. If making ahead, open one end of foil pack and drain grease out before rewrapping and placing in the refrigerator. Let ribs come back to room temp before placing on barbecue (about one hour).

Gently heat glaze. Cut rib racks into sections. Set aside one cup of glaze for the table. Place ribs on grill and baste with sauce, turning to prevent sauce from burning. Continue to cook until ribs are browned and glazed. About 10 minutes. Serves 6.