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Cherry BBQ Short Ribs

Cherry BBQ Short Ribs

These Cherry BBQ Short ribs don’t disappoint as cherries and sage are such a wonderful combination.  It is a rather mild sauce, so if you like a lot of heat, bump up the amount of Sriracha to the recipe!

Some other Cavegirl Cuisine recipes that you may enjoy:
Homemade Bone Marrow Butter
Jamaican Beef Balls
Inside Out Mega Burgers

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Ingredients

  • • 25 cherries, pitted
  • • 1/4 cup molasses
  • • 1 teaspoon Sriracha (or preferred hot sauce)
  • • 1 large shallot, diced
  • • 1 tablespoon water
  • • 4-5 sage leaves (and additional for the baking process)
  • • 1/2 teaspoon Worcestershire sauce
  • • pinch of sea salt
  • • 3 pounds beef short ribs
  • • 4-6 garlic cloves

Directions

  1. In a small saucepan over medium heat, place the cherries, molasses, Sriracha, shallot, water, sage leaves, Worcestershire sauce, and salt.  Cook until the onions are tender.  Set aside and let cool.
  2. Transfer the mixture to a food processor (or blender).  Blend until smooth.
  3. Place the ribs in a large baking dish.  Brush half of the BBQ sauce over the ribs, reserving the other half. Refrigerate the ribs for about an hour.
  4. Preheat oven to 275 degrees.
  5. Pour about 1/4 cup of water in the bottom of the baking dish.  Add garlic cloves and several sage sprigs around the ribs. Cover the dish with aluminum foil, creating a tent.
  6. Cook for an hour.  Brush remaining sauce over the ribs.  Continue to cook for an additional hour.  Remove from oven and let rest for 5 minutes.
  7. Enjoy!

Ingredients

  • 25 cherries, pitted
  • 1/4 cup molasses
  • 1 teaspoon Sriracha (or preferred hot sauce)
  • 1 large shallot, diced
  • 1 tablespoon water
  • 4-5 sage leaves (and additional for the baking process)
  • 1/2 teaspoon Worcestershire sauce
  • pinch of sea salt
  • 3 pounds beef short ribs
  • 4-6 garlic cloves

Directions

  1. In a small saucepan over medium heat, place the cherries, molasses, Sriracha, shallot, water, sage leaves, Worcestershire sauce, and salt.  Cook until the onions are tender.  Set aside and let cool.
  2. Transfer the mixture to a food processor (or blender).  Blend until smooth.
  3. Place the ribs in a large baking dish.  Brush half of the BBQ sauce over the ribs, reserving the other half. Refrigerate the ribs for about an hour.
  4. Preheat oven to 275 degrees.
  5. Pour about 1/4 cup of water in the bottom of the baking dish.  Add garlic cloves and several sage sprigs around the ribs. Cover the dish with aluminum foil, creating a tent.
  6. Cook for an hour.  Brush remaining sauce over the ribs.  Continue to cook for an additional hour.  Remove from oven and let rest for 5 minutes.
  7. Enjoy!