Cherry Glazed Grilled Pork Ribs
Get ready to elevate your grilling game with these irresistibly tender Cherry Glazed Grilled Pork Ribs! Coated in a smoky, savory dry rub and slow-cooked to perfection, these ribs are finished with a luscious cherry glaze made with sweet cherry preserves, tangy balsamic vinegar, and a touch of heat from chili flakes. The glaze caramelizes beautifully on the grill, creating a sticky-sweet crust that pairs perfectly with the juicy, fall-off-the-bone pork. Whether you’re hosting a backyard barbecue or a casual dinner, these succulent ribs are sure to impress. Garnish with fresh cherries for an added burst of flavor and color, and serve alongside your favorite summer sides for a meal that’s as stunning as it is delicious. Perfect for grill enthusiasts, this recipe combines classic techniques with bold, fruity flavors for a dish that's guaranteed to become your go-to rib recipe.
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Recipe Information
Ingredients
- 4 pounds pork ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 cup cherry preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 0.5 teaspoon chili flakes
- 0.25 cup water
- 0.5 cup fresh cherries (optional, for garnish)
Instructions
Rinse and pat dry the pork ribs. Remove the membrane on the underside of the ribs for better flavor absorption.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and ground cumin to create a dry rub.
Rub the spice mixture evenly over both sides of the ribs. Let the ribs sit at room temperature for 20-30 minutes while you prepare the grill.
Preheat your grill to medium heat (about 300°F) and set up for indirect grilling.
Lightly brush the ribs with olive oil on both sides. Place the ribs on the grill bone-side down, away from direct heat. Close the lid and cook for 2 to 2.5 hours, turning occasionally.
While the ribs are cooking, make the cherry glaze. In a medium saucepan over medium heat, combine the cherry preserves, balsamic vinegar, soy sauce, chili flakes, and water. Bring to a simmer and cook for about 10 minutes, stirring often, until the glaze thickens slightly.
During the last 30 minutes of cooking, begin basting the ribs with the cherry glaze every 10 minutes. Make sure to coat them generously for maximum flavor.
To finish, increase the grill temperature to high or move the ribs over direct heat for 5 minutes to caramelize the glaze. Watch closely to prevent burning.
Remove the ribs from the grill and let them rest for 10 minutes. Slice into individual ribs and serve, garnished with fresh cherries if desired.
Nutrition Facts
Calories |
6465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.5 g | 583% | |
| Saturated Fat | 162.5 g | 812% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 6806 mg | 296% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 177.0 g | ||
| Protein | 376.6 g | 753% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4709 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
