Main Dishes
Baby Back Ribs with Spicy Cheerwine Glaze
Baby Back Ribs with Spicy Cheerwine Glaze are fall-off-the-bone tender and covered in a sweet and spicy cherry-flavored glaze that’s
- Serves 4
- Prep 20 minutes
- Cook 3 hours
- Total 3 hours
These finger licking good ribs are first coated in a dry rib, then wrapped in aluminum foil and slow cooked in the oven for 3 hours.
They are then coated in a thick, Cheerwine flavored glaze and broiled until they get a crispy coating. The glaze has so much sweet and spicy flavor. It’s made with onion, garlic, cherry preserves, molasses, apple cider vinegar, Dijon mustard, Sriracha sauce, Worcestershire sauce, and cayenne pepper. It is perfectly tangy with just the right amount of sweet and spicy.
What Is Cheerwine?
If you’re not familiar with Cheerwine, it’s a North Carolina-produced cherry-flavored soft drink. It is extra sugary sweet and makes a refreshing drink on a hot summer day.
Tips For Making Baby Back Ribs with Spicy Cheerwine Glaze
- Cherry Coke can be substituted for Cheerwine.
- If you want the glaze to be just slightly spicy, cut the amount of Sriracha and cayenne pepper in half.
- Instead of broiling the ribs at the end, you can stick them on the grill for a few minutes.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 4 days.
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Great Sides For Serving With These Ribs
- Southern Potato Salad
- Super Creamy Mac and Cheese
- Spicy Bacon Baked Beans
- Spicy Collard Greens
- Southern-Style Green Beans
- Jiffy Hush Puppies
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Recipe
Baby Back Ribs with Spicy Cheerwine Glaze
Baby Back Ribs with Spicy Cheerwine Glaze are fall-off-the-bone tender and covered in a sweet and spicy cherry-flavored glaze that's perfect for a summer cookout.
- Serves 4
- Prep 20 minutes
- Cook 3 hours
- Total 3 hours
Ingredients
Dry Rub
- 3 tablespoons light brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 racks of baby back ribs
Cheerwine Glaze
- 1 tablespoon vegetable oil
- 1/2 medium yellow or sweet onion (finely diced)
- 3 garlic cloves (minced)
- 3/4 cup cherry preserves
- 1/2 cup packed light brown sugar
- 1/2 cup Cheerwine or Cherry Coke
- 1/4 cup molasses
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Sriracha sauce
- 1 tablespoon Worcestershire sauce
- 1/4 to 1/2 teaspoon cayenne pepper
Instructions
- 1
Combine all dry rub ingredients in a small bowl.
- 2
Take a sharp knife and peel off the thin membrane on the backs of the ribs. (This step isn't completely necessary, but allows the rub to penetrate better.)
- 3
Rub dry rub into both sides of ribs. Wrap ribs in aluminum foil and place on a rimmed baking sheet lined with foil.
- 4
Bake in a 300 degree oven for 3 hours.
- 5
At least 30 minutes before the ribs are done, start making the glaze. In a medium saucepan, heat oil. Add onion and cook for about 4 minutes.
- 6
Add garlic and cook 1 minute.
- 7
Add remaining ingredients and simmer for 20 minutes, stirring frequently. You want the glaze to be thick enough to put a nice coating on the ribs. Simmer longer if necessary.
- 8
Remove ribs from oven and carefully unwrap them. Preheat broiler.
- 9
Baste the ribs with a thick coating of glaze. Broil for a few minutes, baste again and broil a few more minutes.
- 10
Serve with extra glaze.
Notes
Cherry Coke can be substituted for Cheerwine. If you want the glaze to be just slightly spicy, cut the amount of Sriracha and cayenne pepper in half.
Equipment
- Rimmed Baking Sheet
- Aluminum foil
- Medium Saucepan
Nutrition
- Calories756 kcal
- Carbohydrates102 g
- Protein28 g
- Fat27 g
- Saturated Fat9 g
- Polyunsaturated Fat6 g
- Monounsaturated Fat11 g
- Trans Fat0.2 g
- Cholesterol98 mg
- Sodium1510 mg
- Potassium858 mg
- Fiber2 g
- Sugar86 g
- Vitamin A344 IU
- Vitamin C11 mg
- Calcium152 mg
- Iron3 mg
