Sour Cherry–Glazed Ribs

Active: 1 hr, Total: 3 hrs 30 mins, Yield: 4 to 6

RECIPES & IDEAS

Tatianna

10/24/2021 1 min read

Sour Cherry–Glazed Ribs

Active: 1 hr, Total: 3 hrs 30 mins, Yield: 4 to 6

Ingredients

-Two 2-pound racks baby back ribs, membrane removed from the underside of each rack

-Kosher salt

-Pepper

-2 tablespoons extra-virgin olive oil

-3 small shallots, minced

-4 garlic cloves, minced

-2.5 cups of Scotch Bonnet Cherry Jelly 

-1/2 cup chicken stock

Directions

1.     Preheat the oven to 275°. Set a rack on a rimmed baking sheet. Season the ribs with salt and pepper and set the meat side up on the rack. Bake for 1 hour and 30 minutes.

2.     Meanwhile, in a medium saucepan, heat the olive oil. Add the shallots and half of the garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add 1.5 cups of Scotch Bonnet Cherry Jelly and cook until melted. Let the barbecue sauce cool, then season with salt and pepper.

3.     In a medium bowl, whisk 1 cup of Scotch Bonnet Cherry Jelly with the stock and the remaining garlic. Stack four 18-inch-long sheets of heavy-duty foil in 2 piles on a work surface. Set 1 rack of ribs meat side down in the center of each. Fold up the foil to form 4 sides and pour half of the stock mixture on each rack. Wrap the ribs tightly in the foil, then transfer the packets to the rack and bake for 1 hour and 30 minutes, until the ribs are very tender. Remove from the oven and open the packets. Let stand for 5 minutes, then discard the cooking liquid and foil. Return the ribs to the rack meat side up.

4.     Increase the oven temperature to 450°. Brush the ribs liberally with the Scotch Bonnet Cherry Jelly barbecue sauce and bake, turning and brushing occasionally with the sauce, for 10 to 12 minutes, until nicely glazed. Let rest for 5 minutes, then cut in between the bones and serve.

Make-Ahead: The barbecue sauce can be refrigerated for up to 3 days.