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beef back ribs recipe Smoky Dry Rub With Cherry Glaze
- Total Time: 275 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe for Smoky Dry Rub Beef Back Ribs with Cherry Glaze creates a fall-off-the-bone, flavorful family dinner, combining smoky, sweet meat with an irresistible sweet-tart glaze.
Ingredients
- 3.5 lbs beef back ribs, 2-3 racks, meaty
- 2 Tbsp smoked paprika
- 0.25 cup brown sugar, packed
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp cayenne pepper (optional)
- 3 tsp salt
- 2 tsp black pepper
- 1 cup cherry preserves or jam
- 2 Tbsp apple cider vinegar
- 1 Tbsp Worcestershire sauce
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prep Ribs: Remove the thin membrane from the back of each rib rack; this prevents toughness. Pat ribs thoroughly dry with paper towels so the rub adheres well.
- Make Dry Rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix evenly.
- Rub Ribs & Marinate: Generously coat both sides of the ribs with the dry rub. For deeper flavor, let sit 30 minutes at room temp, or refrigerate for hours.
- Bake Ribs: Preheat oven to 275(deg)F (135(deg)C). Place ribs on a foil-lined baking sheet, bone-side down. Tightly cover with heavy-duty foil. Bake for 3-4 hours until meat is very tender, visibly pulling from bones.
- Make Glaze: While ribs bake, combine cherry preserves, apple cider vinegar, and Worcestershire sauce in a small saucepan. Simmer gently 5-7 minutes, stirring, until slightly thickened and wonderfully fruity.
- Finish & Glaze: Uncover ribs. Increase oven to 375(deg)F (190(deg)C). Brush generously with cherry glaze. Bake uncovered 15-20 minutes, brushing every 5-7 minutes, until glaze is caramelized, sticky, and ribs are glistening brown.
Notes
Keep ribs moist during baking by adding a splash of apple juice or water inside the foil pouch. For a quicker cook, use an Instant Pot for 35-40 minutes on high pressure. Don’t overcook the glaze; it should be sticky but brushable. Consider substitutions like strawberry or apricot jam, Hungarian sweet paprika (for less smoke), or omitting cayenne pepper for dietary preferences. Ensure Worcestershire sauce is gluten-free if preparing for a gluten-free diet.
- Prep Time: 45 minutes
- Cook Time: 230 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1-2 ribs (approx 200 g)
- Calories: 600 calories
- Sugar: 25 g
- Sodium: 650 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg