• 2 tsp paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 2 racks baby back pork ribs
  • 1 1/2 cups Stemilt cherries, pitted and halved
  • 2 tbsp water
  • 2 tbsp red wine vinegar
  • 1/4 tsp cinnamon
  • 1/4 tsp chili powder
  • 1/8 tsp ground ginger

This cherry glaze is made by cooking the cherries down with some spices and brushing it over the ribs before grilling.

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  • Yield
    4 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Cherries, Holiday, Mains, Spring, Summer.
  • Level


For the ribs, combine paprika, salt, pepper, chili powder, garlic powder and cumin a small bowl. Sprinkle both sides of ribs with rub and let stand at room temperature for about an hour.

Preheat oven to 425F and place ribs in a large roasting pan, cutting them in half if you need to make them fit. Add 1 cup water to the roasting pan and cover pan tightly with foil. Bake ribs for 1 3/4 hours, until very tender.

While ribs are baking, prepare cherry glaze. Combine cherries and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer until cherries are very soft, 10 to 15 minutes. Puree cherries using a blender or immersion blender.

Stir in vinegar, cinnamon, chili powder and ginger and continue to cook at a gentle simmer until somewhat reduced, about 15 to 20 more minutes.

Preheat grill or broiler. Brush both sides of ribs with the glaze and grill or broil 6 to 8 minutes, watching carefully so that they don’t burn.

Nutritional Information

Per Serving

  • Calories: 692
  • Fat Content: 47 g
  • Saturated Fat Content: 17.76 g
  • Protein Content: 53.15 g
  • Carbohydrate Content: 10.79 g
  • Cholesterol Content: 190 mg
  • Fiber Content: 2.06 g
  • Sodium Content: 804 mg