Recipe by GREG IN SAN DIEGO
These spicy "baby backs" are easy to prepare and are sure to please your guests. They are complimented when served with fresh fruit salad, topped with my Creamy Orange Fresh Fruit Salad Dressing, Creamy Orange Fruit Salad Dressing and my Onion Rings, Recipe 211428. Add some fresh Lemonade, my Sugar Free Lemonade and you've got a meal all will remember.
- 2 (10 -12 ounce) racks of baby-back pork ribs
Sweet Nutmeg Dry Rub
- 1⁄4 cup brown sugar
- 2 tablespoons chili powder
- 2 teaspoons ground nutmeg
- 2 teaspoons ground coriander
- 2 teaspoons dried sage
- 2 teaspoons dry oregano
Spicy Cherry Glaze
- 1⁄2 cup black cherry jam
- 1⁄2 cup wine vinegar
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons finely minced fresh ginger
- 2 garlic cloves, finely minced
Directions See How It's Made
- Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. It's important. In face, to it every time you prepare ribs for any recipe.
- Place the ribs in a rectangular dish or baking dish.
- To make the rub, combine the dry rub ingredients.
- Using your fingers, vigorously rub the dry rub on both sides of the ribs.
- Cure the ribs, refrigerated, for 2 hours, or for more flavor, up to 24 hours.
- To make the glaze:.
- In a small bowl, combine the glaze ingredients.
- Stir well.
- To grill the ribs:.
- Grill over a medium indirect fire, basting occasionally, for about 75 minutes or until the meat shrinks from the rib bones.
- Or, cook in a preheated 325 degree oven for the same time.
- Baste the ribs with the glaze only during the last 30 minutes or the glaze will burn.
- To serve:.
- Cut ribs into individual pieces.
- Transfer to a garnished serving platter or to four individual garnished plates.
- Serve at once, with the extra cherry glaze, and the fresh fruit and onion rings.
- Enjoy the compliments I guarantee you'll receive for you effort!