Try this tasty Cheerwine glaze recipe on your next rack of ribs and let us know how much you loved them – finger-licking good!
- 2 teaspoons kosher salt
- 2 teaspoons light brown sugar
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon chili powder
- 4 pounds baby back pork ribs
- 4 cups Cheerwine
- 1½ cups Cheerwine
- ½ cup cherry jam
- ¼ cup Worcestershire sauce
- ¼ cup apple cider vinegar
- ¼ cup tomato paste
- ¼ cup Dijon mustard
- 3 tablespoons soy sauce
Preheat oven to 400°F, and begin preparing ribs. In a small bowl, mix together salt, brown sugar, black pepper, and chili powder; rub all over ribs. Divide ribs between 2 large disposable aluminum roasting pans, being sure to place meat side up. Pour 2 cups Cheerwine into each pan, and cover tightly with aluminum foil. Roast ribs, switching position of pan halfway through cooking, until very tender, about 1 hour and 45 minutes.
While ribs cook, prepare glaze. In a medium-size saucepan, whisk together 1½ cups Cheerwine, jam, Worcestershire, vinegar, tomato paste, mustard, and soy sauce; set over medium heat. Let cook, whisking occasionally, until reduced and syrupy, about 20 to 25 minutes. Set aside.
Remove ribs from oven when tender. Remove foil and ribs from pans; pour fat and remaining liquid out of pans and discard. Carefully arrange oven racks to about 8 inches from broiler (no closer); preheat broiler. Brush ribs all over with prepared glaze and return to pans, placing meat side up. Broil for about 5 minutes or until lightly charred. Serve with extra glaze on the side.
Cook’s Note: Use regular Cheerwine for this recipe. Looking for a low carb/sugar free version? Click here.