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Labor Day Weekend will be here soon and I always consider this as my farewell to summer. I’m reminiscing about all the fun summer cookouts I’ve hosted.
I’ve decided to throw a party featuring Cherry-Apple Glazed Grilled Ribs. Even though we cook on the grill year round, there’s just something about Labor Day that calls for hosting a big bash.
My husband is the grill master at our house and he usually grills ribs on the charcoal grill. When I surprised him with a new gas grill to replace his old one, he decided to use the big boy to cook Cherry-Apple Glazed Grilled Ribs. Yes, he names his grills.
Eddie may be the grill master, but I’m the one who comes up with the recipes. As I was munching on my favorite cherries a few days ago, I thought, hmm, cherries are in peak season right now, I think I’ll make a Cherry-Apple glaze for the ribs. And let me tell you something, I hit the jackpot with this glaze. It’s sweet, tangy and has a touch of heat.
The first thing I do when planning my Goodbye Summer bash is head to Walmart. I pick up all the supplies and my favorite Smithfield Extra Tender Pork Back Ribs.
Of course, you don’t have to wait until you host a party to grill ribs. Smithfield Fresh Pork is perfect any night on the grill, whether a great weeknight meal or getting together to barbecue with family and friends.
Cherry-Apple Glazed Grilled Ribs
I always make a quick dry rub for the ribs about an hour before grilling. Sprinkle the rub on the ribs and wrap with plastic wrap. Refrigerate for 30 minutes. Remove the ribs and let rest on the kitchen counter for 30 minutes before grilling.
Meanwhile, make the cherry-apple glaze. You’ll need one cup pitted cherries. I use a plastic straw to remove the pits from the cherries.
Combine the pitted cherries, apple juice, sliced jalapeño pepper, brown sugar and barbecue sauce in a blender. Blend until well combined and liquefied.
Pour the mixture into a saucepan. Simmer on medium-low for about 15 minutes, stirring occasionally, until slightly thickened. Set aside 1/2 cup to brush on the ribs and serve the remaining glaze with the ribs. Refrigerate any leftover glaze.
Low and Slow Grilled Ribs
Preheat the gas grill on high. Place ribs on the grill, bone side down, and turn to low. Cover and cook for about an hour. Check the ribs and cook for another 30 minutes. Brush the ribs with the cherry-apple glaze and cook for another 10 minutes.
Helpful Hint: Ribs are done at 190º F. when checked with an instant-read thermometer.
- 1 rack Pork Baby Back Ribs
- 2 Tablespoons packed brown sugar
- 1 Tablespoon paprika
- 1/2 Tablespoon garlic powder
- 1 teaspoon onion salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and Pepper
- 1 cup pitted cherries
- 1/2 cup apple juice
- 1 small jalapeño pepper, sliced
- 1/2 cup packed brown sugar
- 1 cup prepared barbecue sauce
- In a small bowl, combine the dry rub ingredients. An hour before grilling, sprinkle ribs with dry rub. Wrap in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and let rest on kitchen counter for 20-30 minutes before grilling.
Cherry Apple Glaze
- Combine the pitted cherries, apple juice, pepper, brown sugar and barbecue sauce in a blender. Blend until well combined. Pour the glaze into a saucepan and let come to a boil over medium-high heat. Turn to low and simmer for 15-20 minutes or until slightly thickened.
- Preheat the grill on high. Place ribs on grill, bone side down, and set grill to low. Cover and cook for about an hour. Check the ribs and cook for another 30 minutes. Brush the ribs with the cherry-apple glaze and cook for another 10 minutes.
Serving Size1/2 rack of ribs
Amount Per Serving Calories 716Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 52mgSodium 2624mgCarbohydrates 138gFiber 5gSugar 119gProtein 18g
Check out more of my grilled rib recipes below! Click on the orange link to get the recipes.