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:

284 kcal

Daily value:



  • Carbohydrate, by difference 45 g
  • Protein 9 g
  • Total lipid (fat) 8 g
  • Vitamin A, IU 1331 IU
  • Vitamin A, RAE 64 µg
  • Vitamin C, total ascorbic acid 108 mg
  • Vitamin D 42 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 5 µg
  • Ash 4 g
  • Betaine 2 mg
  • Calcium, Ca 172 mg
  • Carotene, alpha 24 µg
  • Carotene, beta 705 µg
  • Cholesterol 19 mg
  • Choline, total 25 mg
  • Cryptoxanthin, beta 88 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 4 g
  • Folate, DFE 37 µg
  • Folate, food 37 µg
  • Folate, total 38 µg
  • Folic acid 1 µg
  • Fructose 6 g
  • Glucose (dextrose) 7 g
  • Glutamic acid 1 g
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 189 µg
  • Lycopene 1438 µg
  • Magnesium, Mg 35 mg
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 121 mg
  • Phytosterols 3 mg
  • Potassium, K 724 mg
  • Retinol 1 µg
  • Selenium, Se 8 µg
  • Sodium, Na 775 mg
  • Starch 1 g
  • Sucrose 6 g
  • Sugars, total 36 g
  • Tocopherol, gamma 1 mg
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 305 g
  • Zinc, Zn 1 mg
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