Cherry-Bourbon Glazed Ribs - The Washington Post |

Photo by Peggy Cormary for The Washington Post; food styling by Lisa Cherkasky

This recipe calls for baby back ribs but can also be made with spareribs or St. Louis ribs. Those rib cuts, which come from the belly region of the pig, are flatter, fattier, and more flavorful, but because of their marbling, they take slightly longer to cook; add at least 10 more minutes to the “low and slow” cook time, then use visual cues to determine when they’re tender enough to move to direct heat. This recipe will also produce more glaze than you’ll probably need for two racks of ribs; you can serve it on the side or use it for glazing poultry next time you grill.

Active time: 40 mins; Total time: 2 hours 40 mins, plus overnight refrigeration

Make Ahead: The ribs must be rubbed and refrigerated for at least 12 hours or up to 2 days before grilling.

Storage Notes: Refrigerate ribs for up to 3 days. Leftover glaze can be refrigerated for up to 1 week or frozen for up to 1 year.

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Remove the silver membrane off the back of the baby back ribs by sliding a butter knife under the skin in the mid-section, and lifting and loosening until you can grab a portion with a towel, so you can tear off first one side, then the other.

Dry the ribs well and brush each with 1 tablespoon of the mustard.

Cure the ribs: In a small bowl, combine the sugar, cumin, paprika, garlic and onion powder, salt and pepper. Cover the ribs on both sides with the dry rub. Place in an airtight container or wrap in plastic wrap and refrigerate for at least 12 hours and or up to 2 days.

Grill the ribs: Remove the ribs from the refrigerator and let come to room temperature for about 1 hour before grilling.

Prepare the grill for indirect heat (see NOTES). Place a heatproof or aluminum pan next to the coals on the cooler side of the grill. Pour enough water into the pan to come at least 1-inch up the side. Place the grate over the pan and coals and place the ribs over the pan bone side down. Close the grill, and adjust the heat to maintain a temperature of about 300 degrees. Cook for 2 to 2 1/2 hours, or until the meat begins to fall off the bone.

Make the glaze: While the ribs are grilling, in a 2-quart saucepan over medium heat, combine the cherries, bourbon, molasses, orange zest, cloves, salt and pepper. Bring to a simmer, stirring frequently, and cook until the cherries begin to soften, 13 to 15 minutes. Remove from the heat and, using an immersion blender, puree the glaze until smooth. (Alternatively, you can spoon the mixture into a blender or food processor and puree until smooth.) Return the pan to medium-low heat, and continue cooking, uncovered, until thick, about 5 minutes. Remove from the heat and set aside; you should get about 2 cups of glaze (you'll need about 1 cup for glazing).

Have a cutting board and serving platter handy.

Brush the ribs with the glaze and slide them to the direct heat side of the grill. Cook, uncovered, for about 5 minutes, then brush the ribs with more glaze and turn them so they are meat side down. (If you have any flare ups, move the ribs slightly to the side so they’re not directly over an open flame.) Continue grilling, uncovered, until the sauce begins to caramelize, 5 to 10 minutes.

Using tongs, transfer the ribs to a cutting board and use a sharp knife to cut between the bones. Place the ribs on a serving platter, brush with more glaze and let rest for at least 10 minutes before serving.

NOTES: To prepare your gas grill for indirect-heat grilling: Cover and preheat with all burners on high until it reaches 300 degrees. When ready to cook, if using a three-burner grill, turn the middle burner off and reduce the heat on the other burners to medium-high. Many two-burner grills are set up for indirect heat, so you can simply place the food in the center of the cooking grate. Heat one burner to medium-high and leave the other one off.

If using a charcoal grill: Fill a chimney starter with charcoal, light it, and when the coals are ashed over, arrange them on either side of the pan, leaving an empty spot in the middle. If your grill is too small to allow for an empty spot, push the coals to one side, leaving the other side empty. Pour enough water into the pan to come at least 1-inch up the side. Replace the cooking grate, and set an oven or grill thermometer on top. Cover the grill and preheat to medium-low, about 300 degrees. For a medium-low fire, you should be able to hold your hand about 6 inches above the coals for about 8 seconds.

If using a charcoal grill, the recipe may take about 15 minutes longer.

Oven method: These ribs can be slow-roasted for 1 1/2 to 2 hours in a preheated 300-degree oven as well. To caramelize the glaze, at the end, raise the rack to about 6 inches from the broiler and broil for about 3 minutes, watching carefully so the glaze does not burn.

From food writer Allison Robicelli.

Tested by Todd A. Price.

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