PHOENIX (3TV / CBS 5) – Between concluding my rooftop lounge series and before launching my next burger series, I thought I would take some time to share some of my beloved recipes including BBQ, Mexican, Chickens baked, salads, stuffed peppers, sharing dishes, seafood, and pasta.
For starters, I’m sharing my favorite recipe for slow-cooked baby back ribs with my own black cherry barbecue sauce. I’ve had a love for baby back ribs since I was young, much to the amusement of several restaurant waiters when they saw my sauce smeared face. During my time in the South, I got to sample many of the different styles along the “barbecue belt,” which also inspired my first culinary series. I started experimenting with slow cooking ribs, trying different sauces, often meant to offer the sweet sauce / hot meat combo. After years and dozens of racks enjoyed by friends, family and colleagues, here is my recipe for my black cherry BBQ ribs!
- 1.25 lbs of cherries (or 2 cups of cranberries depending on the season)
- 2 jars of maraschino cherries
- McCormick Grill Mates Brown Sugar Bourbon BBQ Marinade
- McCormick Grill Mates Mesquite BBQ Marinade
- 1/2 cup of honey
- 1/4 cup cinnamon seasoning
- 1/2 cup red wine vinegar
- Full rack of pork ribs (seasonings below)
- maple smokehouse
- garlic sriracha
- Cinnamon chipotle
- Preheat the oven to 325 degrees (for that low, slow effect!)
- Mix the sauce then place it in the refrigerator
- After seasoning the ribs, place them in a large aluminum foil skillet (I use the 21 X 13 to make sure the ribs have some air)
- Pour 10 ounces. of water in the pan (avoid getting the ribs wet!)
- Wrap the top of the pan with aluminum foil on the sides lengthwise, leaving a thin opening along the center from end to end. (this will allow the ribs to stay moist inside while still allowing some steam release)
- Place the ribs in the oven and bake for 4.5 hours
- Remove the ribs and cover completely with the black cherry BBQ sauce
- Return the ribs to the oven for another 15 minutes
- Remove ribs and garnish with parsley seasoning
Of course, the choice of seasonings is subject to change to suit any fancy depending on the level of heat or preference chosen. I try to keep it softer to appease more of the palate, but sometimes I added cayenne or red chili powder when I wanted more rear heat on the meat. The sauce should be cooked over the meat for the most part after taking the ribs out of the oven after cooking, but if you like them messy you can always add more sauce! With the low, slow cooking time and the moisture locked in, the meat itself should essentially fall off or be easily pulled off the rib bone. Prepare for that first bite; the sweet and savory cherry sauce will strike your taste buds first, quickly followed by succulent and hearty meat. Enjoy!
Stay tuned for my next recipe: Baked Salmon with Sweet Chili! For more recipes from Arizona Family Staff, click here.
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