Cherry Glazed Pork Ribs

Today was another Feeding America day and it got me thinking about how last week, when my husband went instead of me, he ended up walking out of there with a rack of pork ribs. How lucky was that? Well, for everyone else in the family, anyway. For me, I was more ambivalent, other than the fact that it was free and that Jared was excited.

When it came time to make them, I searched through the Food Network recipes and finally settled on Cherry Cola Glazed Spare Ribs, a recipe by Sandra Lee. It also required the use of her “all purpose” sweet and sassy rub; you can find that recipe here. Of course, we didn’t follow the recipe exactly, so here’s what we DID do:

1 packet chili seasoning
2 tablespoons garlic powder
1/2 tablespoon salt
1/2 tablespoon Jane’s Krazy Mixed-up Seasonings Mixed-Up Salt
1 tablespoon sugar

1 cup Cherry Coke
1 cup sweet and spicy BBQ sauce
1/3 cup cherry preserves
4 tablespoons Lawry’s Teriyaki with pineapple juice marinade

Preheat oven to 350 degrees.

Remove the membrane from the back of the ribs. Jared says it’s not easy, but that it lets more flavors in and makes it easier to eat. Seeing as he’s the meat expert and does all the meat prep work, I’ll take his word for it. 🙂

Sprinkle the ribs with the rub, front and back, and patting them in. Cover ribs with aluminum foil and place in shallow roasting pan or baking sheet. Bake in the oven for 1 hour.

While the ribs are baking, make the glaze. Combine all ingredients in a saucepan and simmer for 10 minutes over medium heat.

Remove ribs from oven, carefully drain fat and remove aluminum foil. Glaze both sides of the ribs. Continue baking the ribs for 30-45 minutes, turning every fifteen minutes and applying another generous coating of the glaze. Enjoy!

How was the recipe? Well, it gets mixed reviews. Jared enjoyed it quite a bit and Christopher loved it. Bria didn’t eat any because she was recovering from being sick. Me…well, I discovered that I just plain don’t like pork ribs. It’s a very fatty feeling and tasting meat, even when there aren’t actual pieces of fat on it.

The glaze, though, now THAT was soooo good. I plan on trying the glaze on pork chops the next time we have it. Sure, it may not be the healthiest glaze we’ve ever had, but we’re discovering that we really enjoy trying new recipes and having an adventure with our food. Sure, we’re not going to have nice gooey glazes every time we eat, but once in a while, I think it’ll be all right. Besides, we have enough of the ingredients to make one or two more batches. Might as well try it on other things and see how it tastes.

To my readers: Do you prefer sweet glazes, spicy glazes, or savory glazes?


About Dallas Funk

I'm a stay-at-home mom with two children (a seven-year-old son and a five-year-old daughter), 20+ years of writing experience, and a passion for food that has been developed over a lifetime of experimenting. Over the past 12 years of marriage, I have worked hard to learn all that I can to make my family all that it can be. My expertise has been primarily self-taught, allowing me to provide insights for the average person, whether they be an aspiring cook, a new mother, or a hopeful writer. I have studied and experimented with baking, cooking, budget meals, healthy and tasty alternatives to comfort foods, and even food photography. By combining my writing experience, my hard won cooking expertise, and my "everyman" outlook, I offer a special and unique slant to food and dining. In January of 2015, I will receive my MFA in Creative Writing, with a Popular Fiction specialty, from the University of Southern Maine's Stonecoast Writing Program.
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