Fourth of July: Barbecued Ribs with Balsamic Cherry Glaze
Source of Recipe
Rocky Mountain News
List of Ingredients
- -- Balsamic Cherry Glaze --
- 1 (15-ounce) can dark sweet cherries in heavy syrup, pitted
- 2 Tbsp Chef Paul Prudhomme's Meat Magic
- 1 cup honey
- 1/2 cup tomato paste
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup minced ginger
- .
- -- For the Ribs --
- 4 racks baby-back ribs, about 2 lbs. each
- Chef Paul Prudhomme's Meat Magic
Instructions
- For the Balsamic Cherry Glaze: Drain cherries. In blender, combine all ingredients; process until smooth. Set aside; reserve 1/2 cup to serve with ribs.
- For the Ribs: Season ribs evenly, using 1-1/2 tablespoons Meat Magic on each side.
- Place ribs on medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1-1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325 to 350 degrees.)
- Finish by turning and basting ribs generously with Balsamic Cherry Glaze for the last 15 minutes. Cut into serving pieces and serve with the reserved Balsamic Cherry Glaze.
Serves 8
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