Name: Cherry BBQ Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: American BBQ
Ingredients: 2 racks pork ribs; 2 tbsp Cherry Force seasoning; 1 tbsp olive oil; 150ml good quality BBQ sauce; 2 tbsp apple juice or water

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Cherry BBQ Ribs

15 minutes PREP TIME

3-6 hours COOK TIME

4 people SERVINGS

Cherry BBQ Ribs

Rated 5.0 stars by 1 users

Cuisine

American BBQ

Author:

Smokey Rebel

Servings

4 people

Prep Time

15 minutes

Cook Time

3 hours

These Cherry BBQ Ribs are sweet, smoky and deeply savoury, with just the right amount of caramelised crust. Cherry Force seasoning brings a subtle fruitwood depth that works perfectly with pork, creating that sticky, glossy finish you expect from proper barbecue ribs.

You can cook these low and slow in the oven or outside on the BBQ. Either way, the result is tender meat that pulls cleanly from the bone and delivers big flavour.

Ingredients

2 racks pork ribs
2 tbsp Cherry Force seasoning
1 tbsp olive oil
150ml good quality BBQ sauce
2 tbsp apple juice or water

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Directions

Preparation

Gather your ingredients to season your ribs

Prepare the Ribs

Remove the thin membrane from the back of the ribs.
Pat dry thoroughly with kitchen paper.
Rub the ribs with olive oil, then coat evenly and generously with Cherry Force seasoning on both sides.
Allow to sit at room temperature for 20–30 minutes before cooking.

Cook: Oven Method

Preheat oven to 150°C (fan 140°C).
Place ribs on a large sheet of foil. Add apple juice or water underneath the ribs. Wrap tightly to create a sealed parcel.
Cook for 2 to 2½ hours until tender.
Remove from foil, place on a tray, brush generously with BBQ sauce and return to the oven at 200°C for 20–30 minutes until sticky and caramelised.

Cook: BBQ Method

Set BBQ up for indirect cooking at 140–150°C.
Place ribs bone-side down, wrapped in foil with apple juice. Cook for 2 hours.
Unwrap carefully. Brush with BBQ sauce and return to the BBQ unwrapped for 30–45 minutes to glaze and develop colour.

What to Look for at the Finish

The meat should have pulled back slightly from the ends of the bones.
A knife should slide into the thickest part with little resistance.
The glaze should look glossy and slightly tacky, not wet or runny.

Serving Suggestions

Slice between the bones and serve with crisp coleslaw, grilled corn and chunky wedges. For a lighter option, pair with a sharp vinegar-based slaw to balance the sweetness.