Ingredients Jump to Instructions ↓

  1. 2 teaspoons yellow mustard

  2. 2 pork rib racks (St. Louis style spare ribs)

  3. 1 teaspoon freshly ground black pepper

  4. 1/2 teaspoon cayenne pepper

  5. 1/2 teaspoon paprika

  6. 1/2 teaspoon ground cumin

  7. 1 recipe Spicy Cherry Glaze, recipe follows

  8. 2 tablespoons scallions , chopped

  9. 1 teaspoon sesame seeds

  10. 1 tablespoon oil

  11. 1 cup diced red onion

  12. 4 tablespoons minced ginger

  13. 3 cups canned cherries in syrup, preferably Bing

  14. 2 tablespoons minced garlic

  15. 2 tablespoons tequila (recommended: Cabo Wabo Resposado)

  16. 3 tablespoons hot sauce (recommended: Sriracha)

  17. 1 teaspoon sesame oil

  18. 1 tablespoon sherry wine vinegar

  19. 4 tablespoons soy sauce

  20. 1 teaspoon salt

  21. 1 tablespoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place ribs onto aluminum foil. Brush the mustard onto the ribs. Mix dry ingredients thoroughly. Then cover the ribs with the rub. Let sit at room temperature for 45 minutes.

  2. Preheat oven to 325 degrees F.

  3. Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet. Bake for 10 minutes. After 10 minutes, reduce the heat to 225 degrees F and cook for another 1 1/2 hours. Then, open the foil and cook for 1 hour. Remove ribs from oven, and discard the foil. Cut into 4-rib portions. Liberally slather on the Spicy Cherry Glaze, then place, bone side down, in a roasting pan. Pour the remaining sauce over the ribs and continue to cook for 1 1/2 hours, basting occasionally. When ribs are fork tender, place under broiler for 10 minutes to crisp the cherry glaze. Serve immediately garnished with scallions and sesame seeds.

  4. In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil , sherry wine vinegar and soy sauce. Let simmer for 15 minutes. Season, with salt and pepper.


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