Earthy Delights Recipe

Country-style Pork Ribs with Chipotle-Cherry Barbecue Sauce

Country-style Pork Ribs with Chipotle-Cherry Barbecue Sauce
Smokey. Spicy. Sweet. Fruity. Flavorful. Chipotle-cherry barbecue sauce blends a rainbow of rich, earthy flavors into one mouthwatering, sweat-inducing, tastebud-tingling package. Perhaps you’ve bought cherry or other fruit-based barbecue sauces before, maybe even liked them. This homemade version blasts them all out of the water. It’s not difficult to make, either. It does take a little bit of work, but it’s worth every bit of it.

2 pounds country style pork ribs
2 cups Chipotle-Cherry Barbecue Sauce (see recipe below)

2 cups apple cider vinegar
1 cup cold water
2 tablespoons canola oil
1/4 cup firmly packed brown sugar
1 tablespoon sea salt
1-1/2 teaspoons red pepper flakes
1/2 teaspoon cayenne pepper



Pat the ribs dry and place them into a large resealable plastic bag.


In a medium non-reactive bowl, stir together vinegar, water, oil, sugar, sea salt, red pepper flakes and cayenne pepper until the salt is dissolved. Pour the marinade over the ribs; press out as much air as possible and seal the bag tightly. Marinate for 4 to 6 hours in the refrigerator, or if you’re in a hurry, you can speed things up by marinating the ribs at room temperature for an hour or so. When you’re ready to cook the ribs, remove them from the marinade and lay them on a plate lined with paper towels to drain. Discard the marinade.


Prepare a charcoal grill for indirect cooking or preheat a gas grill to 300 degrees F (read about the indirect charcoal grilling method above). When preheated, place the ribs on a well-oiled grate and grill them over indirect heat. Cook for 20 to 30 minutes or until the pork is tender and just cooked through, but still juicy. Test the internal temperature with an insertable thermometer to check for doneness. The temperature should reach 150 to 160 degrees F. Baste and turn the ribs two or three times with the Chipotle-Cherry Barbecue Sauce during last 10 minutes of grilling. Serve with extra sauce on the side.


Chipotle-Cherry Barbecue Sauce


Makes about 2 cups


1 cup tomato sauce

2 tablespoons apple cider vinegar

1/4 cup dried tart cherries

2 tablespoons fresh lemon juice

2 tablespoons light molasses

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon finely grated lemon peel

1/2 teaspoon ground allspice 2 – 3 tablespoons chipotle chile paste, or to taste (see previous recipe, “Morel-stuffed Burgers on Grilled Garlic Toast with Chipotle-Lime Mayonnaise” for chile paste instructions)

2 tablespoons finely minced onion

1 teaspoon unsweetened cocoa powder



Place the dried cherries in a small heatproof bowl and cover with boiling water. Let stand for 15 – 20 minutes or until softened.


Drain the cherries and add them along with the other ingredients to a medium sauce pan. Bring to a low boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Remove from the heat and allow to cool slightly. Puree with a hand-held immersible blender, or pour into a blender or food processor and process until smooth. Season to taste with salt & pepper. Cool completely, then cover tightly and refrigerate. Once made, the sauce can be stored for several weeks.