Entree: United States – Great Lakes United States – Michigan Cherry BBQ Ribs

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 45 min

Additional 2 hrs

Total 5 hrs 30 min

Ingredients

- 3 racks pork baby back ribs, approx. 6 lb (2.7 kg) total
- 1/4 cup (50 g) packed brown sugar (for rub)
- 2 tbsp (16 g) smoked paprika
- 1 tbsp (8 g) chili powder
- 1 tbsp (9 g) kosher salt
- 2 tsp (4 g) black pepper
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 2 tbsp (30 ml) olive oil (for rubbing ribs)
- 2 cups (300 g) fresh or frozen tart cherries, pitted (Michigan Montmorency preferred)
- 1/2 cup (100 g) packed brown sugar (for sauce)
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) smoked paprika (for sauce)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (28 g) unsalted butter
- 1/2 tsp (2.5 g) kosher salt (adjust to taste)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 lb (900 g) fingerling potatoes, halved if large
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 g) kosher salt (for potatoes)
- 1/2 tsp (1 g) black pepper (for potatoes)
- 1 lb (450 g) asparagus, woody ends trimmed
- 1 tbsp (15 ml) olive oil (for asparagus)
- Lemon wedges, for serving
- Fresh cherries or chopped parsley, for garnish (optional)

Instructions

Short Description:
Slow-cooked pork baby back ribs basted and finished with a cherry-infused Michigan-style BBQ sauce, served with roasted fingerling potatoes and charred asparagus for a complete main-course meal.

Regional Notes:
This Michigan variation uses local tart cherries (commonly Montmorency) to create a bright, sweet-tangy BBQ sauce that distinguishes it from standard molasses- or fruit-free sauces. The slow-cooking and finishing with high heat to caramelize the cherry glaze is a common Great Lakes backyard and smoker technique.

1. Make the dry rub: in a bowl combine 1/4 cup (50 g) brown sugar, 2 tbsp (16 g) smoked paprika, 1 tbsp (8 g) chili powder, 1 tbsp (9 g) kosher salt, 2 tsp (4 g) black pepper, 1 tsp (2 g) garlic powder, 1 tsp (2 g) onion powder and 1/4 tsp cayenne (if using). Mix well.
2. Prep the ribs: remove the membrane from the bone side of the ribs if present. Pat ribs dry with paper towels, rub lightly with 2 tbsp (30 ml) olive oil, then coat evenly with the dry rub. Wrap the ribs in plastic and refrigerate for at least 2 hours or overnight for best flavor.
3. Preheat oven for slow-cooking: preheat to 275°F (135°C).
4. Slow-cook the ribs: place each rack bone-side down on a rimmed baking sheet lined with foil (add a foil sling for easy transfer). Cover tightly with foil and bake at 275°F (135°C) for 2 1/2 to 3 hours, until meat is tender and pulling back from the bones about 1/4–1/2 inch (6–12 mm).
5. While ribs cook, make the cherry BBQ sauce: in a medium saucepan combine 2 cups (300 g) pitted tart cherries, 1/2 cup (100 g) brown sugar, 1 cup (240 ml) ketchup, 1/4 cup (60 ml) apple cider vinegar, 2 tbsp (30 ml) Worcestershire sauce, 1 tbsp (15 ml) Dijon mustard, 1 tsp (5 g) smoked paprika, and 2 cloves minced garlic. Bring to a gentle simmer over medium-low heat and cook 12–15 minutes, stirring occasionally, until cherries are soft and sauce thickens slightly.
6. Purée and finish sauce: use an immersion blender or transfer to a blender and purée until smooth. Return to pan, stir in 2 tbsp (28 g) butter and 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Simmer 3–5 minutes more; keep warm. If you prefer a very smooth sauce, strain through a fine mesh sieve.
7. Prepare potatoes: when ribs have about 30–40 minutes left (or after ribs rest if finishing differently), toss 2 lb (900 g) fingerling potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper. Arrange on a rimmed baking sheet in a single layer.
8. Finish and caramelize ribs while roasting potatoes: remove ribs from oven when tender and tent loosely with foil. Increase oven temperature to 425°F (220°C). Place the potatoes in the oven and roast 25–35 minutes until golden and tender, turning once.
9. Baseline glaze and high-heat finish: brush both sides of each rack of ribs with a generous layer of cherry BBQ sauce. Place ribs on a grill preheated to medium-high (or under the oven broiler on a foil-lined tray about 6–8 inches from heat) and heat 4–6 minutes per side, brushing with more sauce and turning once, until glaze is caramelized and slightly charred. Watch carefully to avoid burning. If using broiler, rotate racks for even caramelization.
10. Char the asparagus: while potatoes roast and ribs finish, toss 1 lb (450 g) asparagus with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Grill on medium-high 3–5 minutes, turning once, until charred-tender, or roast in the 425°F (220°C) oven alongside potatoes for the last 8–10 minutes.
11. Rest and slice ribs: once caramelized, remove ribs and let rest 5 minutes tented. Cut between bones into individual portions.
12. Plate and serve: arrange ribs with roasted fingerling potatoes and charred asparagus. Spoon extra cherry BBQ sauce over the ribs and serve lemon wedges and fresh cherries or chopped parsley for garnish. Serve family-style with extra sauce on the side.
13. Make-ahead/storage: leftover sauce keeps refrigerated up to 5 days; cooked ribs and sides keep 3–4 days covered. Reheat gently in oven and refresh sauce if needed.