Cherry-Glazed Baby Back Ribs Recipe
Ingredients
4 racks baby back ribs (900 g-1 kg each) membrane removed
4 Tbsp dark brown sugar
5 Tbsp sweet paprika
3 Tbsp smoked paprika
2 Tbsp ground coriander
2 Tbsp ground fennel
2 Tbsp coarse sea salt
1 Tbsp cayenne pepper
2 tsp ground cumin
1½ cups cherry syrup
Preparation
- Mix brown sugar, sweet paprika, smoked paprika, coriander, fennel, salt, cayenne, and cumin in a small bowl.
- Sprinkle rub onto both sides of the ribs and rub into the meat with fingertips. Store excess rub in a sealed jar (will keep for several weeks).
- Remove slides from Gravity Series grill. Open charcoal hopper doors. Pour in charcoal if needed and fill hopper. Light. Turn on and set temperature to 120˚C. Throw in a chunk of oak wood.
- Place ribs, bone side down, on rack. Smoke for 3 hours or until browned and almost tender.
- Brush ribs on both sides with cherry syrup. Continue smoking for 30 mins to 1 hour, or until ribs are tender enough to pull apart with finger. Baste ribs with cherry syrup twice during this time.
- Remove from grill. Baste ribs on both sides with cherry syrup. Serve with remaining syrup on side.
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