Cherry BBQ Baby Back Ribs
This is perfectly fork-tender rib recipe won’t get your wine glass dirty. The BBQ sauce is savory enough to balance with Merlot and Cabernet Sauvignon, while the cherries add just the right amount of sweetness to compliment the fruit profile of Pinot Noir.
Serves 4-6 / Prep Time: / Total Time:
Prepare the ribs:
- Combine the chile powder, paprika, salt, cumin, garlic powder, and onion powder in a small sauté pan over medium heat. Cook until the spices are fragrant and begin to lightly smoke, about 2 minutes, stirring constantly. Remove from the heat and cool. Coat the ribs thoroughly with the spices and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 300˚F. Pour the water and liquid smoke into a roasting pan. Place the ribs in the pan and cover with aluminum foil. Bake in the oven for 1 to 2 hours. (If you like your ribs with a chew or bite to them, cook for 1 hour. If you like your ribs super tender so the bone pulls out clean, cook for 2 hours.)
Make the sauce:
- Prepare the sauce in advance, or while the ribs are cooking. Sauté the onions, garlic, and oil until the onions begin to turn brown, 5 to 7 minutes.
- Add the chile powder and cocoa powder and sauté for 1 minute. Add the remaining ingredients, bring to a boil and simmer for 1 hour. Transfer the sauce to a food processor and process until smooth. Taste for seasoning and add more salt if desired.
Finish the ribs:
- Brush the ribs with the BBQ sauce, place under a broiler (or on a grill) and broil until the sauce becomes sticky and caramelized on the ribs.
- Remove, cut the ribs, and serve with the remaining sauce.