BLACK CHERRY BBQ RIBS
Tender, flavorful, fall-off-the-bone BBQ ribs with the subtle sweetness of Black Cherry—this recipe has it all! While this recipe is for 1 rack of ribs, we usually make 3 racks at a time. If you want to make 3 racks of ribs, we recommend getting the 32 oz bottle of Elda’s Kitchen Black Cherry BBQ sauce instead of the 8 oz.
- An 8oz bottle of Elda’s Kitchen Black Cherry BBQ Cooking & Grilling Sauce
- A rack of ribs (Brie uses Saint Louis-style spare ribs with the membrane peeled).
For the Dry Rub
- ¼ cup brown sugar
- 2 teaspoons smoked salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon ground mustard
- Dash cayenne pepper
- Dash celery salt
- Dash cumin
In a small bowl, combine all dry rub ingredients and mix with a fork. Lay your ribs on a piece of aluminum foil. Bone-side first, season the ribs generously with your rub. Pat and rub the seasonings lightly. Flip and repeat on the other side. Wrap your ribs in the aluminum foil and chill in the refrigerator overnight to allow the flavors to really set in.
After letting them chill overnight, put your foil-wrapped ribs in the oven at 300 degrees Fahrenheit for 3 hours for tender, fall-off-the-bone ribs.
Next, heat up your grill. Lay your ribs on the heated grill, bone-side down. Pour Elda’s Kitchen Black Cherry BBQ Cooking & Grilling Sauce generously over the ribs and use a brush to spread over the meat (use a little over half of the bottle for the top side of the ribs). Since the ribs are cooked, you’re just looking to sear them and caramelize the sauce, so it will only take about 5 minutes per side, give or take. After about five minutes, flip and pour sauce over the back of the ribs. Spread with a brush (you can add the rest of the bottle). Close your grill and allow your ribs to sit for a couple of minutes. Flip again to let the other side crisp for a minute or two, then remove from the grill and enjoy!
Watch Brie make this recipe on YOUTUBE!