Spicy Cherry-Glazed Baby Back Ribs Recipe

Spicy Cherry-Glazed Baby Back Ribs Recipe
Staff Writer
Spicy Cherry-Glazed Baby Back Ribs

Battman Studios

Spicy Cherry-Glazed Baby Back Ribs

If we were in Mexico, these tender Yucatán-style baby back ribs might well be wrapped in leaves and cooked in a deep pit. Barring a hole in your backyard, the ribs are encased in traditional banana leaves, covered with spices and orange juice, and slowly baked with a zesty cherry glaze. Spareribs are a great icebreaker and add a fiesta-like atmosphere to any dining event.

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For the spicy cherry glaze

In a medium-sized skillet, combine the oil, cherries, onion, ginger, and garlic and sauté over medium heat until the onions are lightly browned. Stir in the soy sauce, hot sauce, tequila, vinegar, and sesame oil and simmer for 15 minutes. Season with salt and pepper, to taste. Remove from heat and set aside.

For the ribs

Preheat the oven to 350 degrees.

Arrange the banana leaves in the bottom of a deep 21-by-13-inch pan (or other pan large enough so the ribs will be completely covered). In a bowl, combine the thyme, oregano, rosemary, shallots, garlic, bay leaves, allspice, cumin, coriander, and achiote paste. Lay the ribs in the pan and distribute the seasoning mixture evenly over them. Add the lemons and limes, pour the orange juice over the meat, cover the pan with foil, seal tightly, and transfer to the oven. Bake until tender, about 1 ½ hours.

Remove from the oven, leave the pan covered, and let the ribs cool to room temperature. Generously coat the ribs with the glaze. Preheat the broiler and position the rack about 5 inches from the heat. Broil for 10 minutes to crisp the glaze; sprinkle on the sesame seeds and serve immediately.


Calories per serving:

1,066 calories

Dietary restrictions:

High Fiber, Low Carb Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free

Daily value:



  • Fat 63g 97%
  • Carbs 56g 19%
  • Saturated 21g 106%
  • Fiber 9g 38%
  • Trans 1g
  • Sugars 27g
  • Monounsaturated 27g
  • Polyunsaturated 11g
  • Protein 75g 150%
  • Cholesterol 246mg 82%
  • Sodium 1,875mg 78%
  • Calcium 294mg 29%
  • Magnesium 132mg 33%
  • Potassium 1,841mg 53%
  • Iron 7mg 41%
  • Zinc 10mg 67%
  • Phosphorus 700mg 100%
  • Vitamin A 54µg 6%
  • Vitamin C 129mg 216%
  • Thiamin (B1) 2mg 126%
  • Riboflavin (B2) 1mg 74%
  • Niacin (B3) 26mg 129%
  • Vitamin B6 2mg 106%
  • Folic Acid (B9) 83µg 21%
  • Vitamin B12 2µg 33%
  • Vitamin D 4µg 1%
  • Vitamin E 2mg 11%
  • Vitamin K 16µg 20%
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