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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6
Servings
446
Calories Per Serving
Deliver Ingredients

Ingredients

For the spicy cherry glaze

  • 1 tablespoon vegetable oil
  • 3 cups frozen sour cherries, thawed
  • 1 cup red onion, diced
  • 4 tablespoons ginger, minced
  • 2 tablespoons garlic, minced
  • 4 tablespoons soy sauce
  • 3 tablespoons Sriracha hot sauce
  • 2 tablespoons reposado tequila
  • 1 tablespoon sherry wine vinegar
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste

For the ribs

  • Banana leaves
  • 1 bunch thyme, stemmed and chopped finely
  • 1 bunch oregano, stemmed and chopped finely
  • 1/2 bunch rosemary, stemmed and chopped finely
  • 2 cups shallots, sliced
  • 1/2 cup garlic, sliced
  • 6 bay leaves
  • 1 tablespoon whole allspice berries
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoons achiote paste
  • 6 racks baby back ribs, rinsed in cold water and patted dry
  • 5 lemons, sliced
  • 5 limes, sliced
  • 3 cups orange juice
  • Toasted sesame seeds, for garnish

Directions

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
49g
54%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
91g
70%
Protein
14g
30%
Vitamin A, RAE
59µg
8%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
74mg
99%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
175mg
18%
Choline, total
51mg
12%
Fiber, total dietary
14g
56%
Folate, total
123µg
31%
Iron, Fe
7mg
39%
Magnesium, Mg
108mg
34%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
285mg
41%
Selenium, Se
7µg
13%
Sodium, Na
846mg
56%
Water
221g
8%
Zinc, Zn
2mg
25%

Cherry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cherry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.