Cherry BBQ Ribs – Sweet and Smoky Oven-Baked Baby Back Ribs
These Cherry BBQ Ribs are tender, oven-baked baby back ribs glazed in a rich homemade cherry barbecue sauce made with real cherries, brown sugar, and smoky spices. Slow-cooked until fall-off-the-bone tender, then finished with a sticky, caramelized glaze, this sweet and smoky rib recipe is perfect for summer cookouts, family dinners, or backyard grilling.
Servings 6 servings
Calories 850kcal
Cost $5 per serving
Equipment
- Large rimmed baking sheet
- aluminum foil
- Small saucepan
- Immersion blender (or standard blender)
- basting brush
- Tongs
- Sharp knife
- Cutting board
Ingredients
For the Ribs:
- 2 racks baby back ribs about 4–5 lbs
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne optional, for heat
For the Cherry BBQ Sauce:
- 1 ½ cups fresh or frozen cherries pitted
- ¾ cup ketchup
- ⅓ cup brown sugar
- 2 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp chili powder
- 2 cloves garlic minced
- Salt to taste
Instructions
1️⃣ Prep the Ribs
- Remove the membrane from the back of the ribs.
- Pat dry.
- Rub with olive oil.
- Mix all dry spices and coat ribs generously.
- Let sit at room temp 30 minutes (or refrigerate overnight for deeper flavor).
2️⃣ Bake Low & Slow
- Preheat oven to 300°F (150°C).
- Wrap ribs tightly in foil.
- Bake for 2.5–3 hours until tender.
- You want bendable, not dry.
3️⃣ Make the Cherry BBQ Sauce
- Add cherries to a saucepan over medium heat.
- Cook 5–7 minutes until softened.
- Add remaining sauce ingredients.
- Simmer 10–15 minutes.
- Blend until smooth (immersion blender works best).
- Simmer another 5 minutes until thick and glossy.
- Taste and adjust:
- More sugar = sweeter
- More vinegar = tangier
- Pinch of salt = deeper flavor
4️⃣ Glaze & Finish
- Raise oven to 425°F or use broiler.
- Unwrap ribs and place on baking sheet.
- Brush generously with cherry BBQ sauce.
- Roast 10–15 minutes until caramelized and slightly sticky.
- Optional: Broil 2–3 minutes for extra char (watch closely 👀).
Grill Option
- After baking:
- Finish on a hot grill 3–5 minutes per side.
- Brush with more sauce as it caramelizes.
Notes
- Use fresh or frozen cherries: Both work beautifully in this cherry BBQ ribs recipe. Frozen cherries are convenient year-round and create the same rich, deep flavor in the homemade cherry barbecue sauce.
- Remove the membrane for tender ribs: For truly fall-off-the-bone oven-baked baby back ribs, peel off the thin membrane on the back before seasoning. This allows the spice rub and cherry BBQ sauce to fully penetrate the meat.
- Low and slow is key: Baking ribs at 300°F ensures juicy, tender meat. Rushing the cooking time can result in tough ribs that won’t absorb the sweet and smoky cherry glaze properly.
- For extra caramelization: After brushing on the cherry barbecue sauce, broil the ribs for 2–3 minutes to create a sticky, glossy finish. Watch carefully to prevent burning.
- Make ahead tip: The cherry BBQ sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before glazing your ribs.
- Grill finish option: These cherry BBQ ribs can be finished on the grill after baking for added smoky flavor. Brush with additional sauce while grilling to enhance the sweet and tangy glaze.
- Spicy variation: Add chipotle powder or a spoonful of adobo sauce to turn this into spicy cherry chipotle BBQ ribs.
- Storage: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Reheat covered at 300°F to keep them moist.