BABY BACKS w/CHERRY BOMB BAR-B-QUE SAUCE

Sandi Sheppard

By
@SandiShep

What's better than smoked baby back ribs cooked low and slow? That would be baby back ribs accompanied by Cherry Bomb Bar-B-Que Sauce! Talk about a flavor explosion - this sauce will light up your life with a sweet, spicy & savory complexity of flavors featuring bing cherries and honey in a Pinot Noir based sauce. I've combined an unusual array of spices and flavorings to make this truly a one-of-a-kind sauce that pairs perfectly with the ribs. So, light the fuse now… because it's "The Bomb"!


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Comments:

Serves:

4

Prep:

20 Min

Cook:

4 Hr

Ingredients

THE SLAB & RUB:

2 1/2 lb
slab baby back ribs
3 Tbsp
honey mustard
1 tsp
garlic powder
1 tsp
chinese five spice powder
1 tsp
cumin
2 tsp
szechuan seasoning
1 Tbsp
chipotle chili powder
1 Tbsp
smoked paprika
2 tsp
kosher salt
1/4 c
brown sugar

THE CHERRY BOMB BAR-B-QUE SAUCE:

2 c
pinot noir
1
shallot, minced
1
serrano chile
1/3 c
cherry preserves
3 Tbsp
honey
3 Tbsp
brown sugar
1 c
bing cherries, pitted and chopped
6 oz
organic tomato paste
2 Tbsp
ginger flavored soy sauce
1 Tbsp
apple liquid smoke
1 Tbsp
balsamic vinegar
1 Tbsp
sambal oelek
1 Tbsp
szechuan seasoning
1 tsp
garlic powder
1 tsp
dried basil
1/2 tsp
chinese five spice powder
1/2 tsp
cardamom, ground
1/2 tsp
kosher salt

THE SPRITZ:

1/3 c
cherry juice
1/3 c
white vinegar
1/2 c
water

ALSO:

1/2
bag cherry wood chunks, soaked in water 40 minutes
5
sprigs mint
1 bunch
green onions

Directions Step-By-Step

1
To prepare the slab and the rub, rinse and dry and remove the thin membrane on the bone side. Brush the honey mustard on both sides. Mix together remaining rub ingredients and pat on both sides of the slab. Tent with foil and let rest while preparing the grill.
2
Soak cherry wood chunks in water while preparing charcoal in a starter chimney. Prepare your grill using an indirect grilling method. Place a drip pan under the center rack and hot coals to one side of the pan. Pour some of the cherry wood chunk soaking water into the drip pan along with the mint and green onions. Once the temperature is up to 225º F., add some of the wood chunks to the coals. Place slab over drip pan, bone side down and close grill cover. Maintain a temperature of 225-230º F. at all times, dampers open, adding more charcoal when necessary and add remaining wood chunks when the others have burned out.
3
Mix the Cherry Bomb Sauce ingredients into a grill proof saucepan and simmer until reduced and thickened, about 30 minutes, then cover and keep warm.
4
Pour the cherry juice, vinegar and water into a spray bottle and spritz the top meat side of ribs each hour. After 2-1/2 hours of indirect cooking, place the slab onto heavy foil and spritz, then brush both sides generously with some of the sauce. Tightly seal the foil and cook another hour over indirect heat. Remove slab from foil, brush again with sauce and cook for another 30 minutes, grill cover down. Let the ribs rest for a 10 minutes before cutting and serving with remaining Cherry Bomb Bar-B-Que Sauce on the side.

About this Recipe

Course/Dish: Other Sauces, Pork