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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



1. 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.
   
   
2. For the Ribs: Season ribs evenly, using 1-1/2 tablespoons Meat Magic on each side.
   
   
3. 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.)
   
   
4. 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