Grilled pork ribs with jalapeño, cherry, and apple juice glaze
Votes: 1
Time: 4 hours 45 minutes
Complexity: average
Servings: 4 - 6
Complexity: average
Servings: 4 - 6
The key to delicious and juicy pork ribs is to grill them for a long time over indirect heat. The second key to success is the sauce you apply to the ribs while grilling. You can go beyond the standard barbecue sauce and experiment with different flavors. For example, create a sauce with honey, cherries, apple juice, and spicy jalapeño peppers and brush it over the meat when it's almost done. A few minutes over direct heat will coat the ribs with a delicious, sticky glaze, and then you can wow your guests with their amazing flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 slices of pork belly on the bones (about 3.5 kg total)
- 2 tbsp. l. brown sugar
- 2 tbsp paprika
- 1 tbsp garlic salt
- 1.5 tsp onion salt
- 1.5 tsp chili powder
- 0.5 tsp cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 tsp ground cumin
- 2/3 cup pitted cherries
- 0.5 cup apple juice
- 1 large jalapeño, thinly sliced
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 cup tomato barbecue sauce
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Cooking the dish according to the recipe:
- Preheat a charcoal grill by preparing the indirect heat zone: rake the coals to one side, leaving the other side empty. Place a drip pan on the coals. Allow the coals to burn down to reach 120°C (250°F).
- In a small bowl, combine brown sugar, paprika, garlic salt, onion salt, chili powder, cayenne pepper, oregano, cumin, and 3/4 teaspoon black pepper. Set aside 2 tablespoons of the mixture for the liquid seasoning.
- Prepare the ribsWorking with one rib layer at a time, insert a knife between the bone and the membrane, then remove the membrane. Sprinkle the ribs generously with salt. Rub both sides generously with the spice mixture.
- Place the steak, meaty side up, on the cooler side of the grill over a drip tray. Cover the grill and cook until the meat is well browned, about 2 hours and 15 minutes, adding more coals if needed. Transfer each steak to a large sheet of folded foil.
- Prepare liquid seasoningTo make the ribs: Combine the cherries, apple juice, jalapeño, brown sugar, honey, and the reserved 2 tablespoons of dry seasoning in a food processor and pulse until smooth. Set aside 1 cup of the liquid seasoning and use it for the glaze. Spread the remaining liquid seasoning over the ribs and wrap them tightly in foil. Return to the cooler side of the grill, cover the grill, and roast until the ribs are tender, about 1 more hour.
- Prepare the glazeTo prepare: In a small bowl, combine the barbecue sauce with the reserved 1 cup of the glaze. Remove the ribs from the grill and unwrap. Brush both sides with the glaze. Place the ribs over direct heat. Cover and cook, turning halfway through, until the ribs are glazed, about 10 minutes. Transfer to a cutting board and let rest for 10 minutes before slicing.
Author of the recipe - Chris Lilly is the winner of the Alabama BBQ competition and a five-time Memphis, Tennessee, barbecue champion.
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