Maraschino cherry baby back ribs

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Hello again!

I love ribs! There…I said it!! LOL!

Some months ago, while we enjoyed a nice BBQ, a friend gave me an idea that inspired today’s sauce. Yesterday I finally had the opportunity to put to use!

Marachino cherry baby back ribs

I sometimes talk about “the wickedness” with which I cook. Well, this one truly has all of my “wickedness” in it!! I hope you may enjoy it soon I did yesterday.

It is an ideal recipe for family meetings. (My sisters, who were the “target” yesterday, completely agree)

 Although the ideal portion in ribs is of two ribs per person, I strongly recommend you plan for at least 4 for each adult. Trust me in this, I know why I’m saying it! LOL!

Ingredients for 4 people. 

Ingredients 

  • 1 rack of fresh baby back ribs of around 5 pounds.
  • 3 spoonfuls of garlic paste.
  • 1 spoonful of black pepper.
  • 1 spoonful of powdered green oregano.
  • 1 spoonful of paprika.
  • 1 spoonful of pesto sauce. If you don’t have any just blend some basil leaves in olive oil.
  • Olive oil.
  • 6 lemons.
  • 1 medium jar of maraschino cherries.
  • 2 leaves of fresh basil.
  • ½ cup of BBQ sauce.
  • 4 spoonfuls of salt.

Directions for the sauce 

Blend ¾ parts of the maraschino cherry jar with ½ cup of BBQ sauce. Separate.

Marachino cherry baby back ribs

Directions for the ribs 

Wash the ribs well with the lemon juice. (don’t rinse) Season the ribs with the garlic, the pepper, the oregano, the paprika, the pesto and the salt. Add a generous amount of olive oil and massage the meat. Allow to rest half an hour.

Then spread half of the maraschino cherry sauce around the ribs and let it rest for at least some twelve hours. I generally leave them overnight.

Preheated the oven.

Put the ribs in an oven tray completely covered with aluminum foil. Put in the oven and lower the fire. Give it some three hours.

Remove him the aluminum foil, add half of the remaining sauce and raise the fire to the max until they get the desired color. (Never more that 15 and often much less than 15 minutes)

Take them out, put the rest of the sauce and allow it to rest for at least about 10 minutes before eating. (So that the juices settle)

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Arturo

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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
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