30 Minute Ginger Beer and Cherry Glazed Ribs

• 份量: 6-8
• 准备时间: 25 mins
• 总时间: 24 + hours

配料

3/4 pound red cherries

½-inch piece ginger

Kosher salt and freshly ground black pepper

2 tablespoons brown sugar

3 cups (24 ounces) ginger beer

½ cup apple cider vinegar

¼ cup plus 2 tablespoons sriracha

1 tablespoon olive oil

2 racks beef ribs, about 4 ½- to 5-pounds

步骤

1. A day or two ahead of time, rub the ribs:

Combine 2 tablespoons plus 2 teaspoons salt, 2 teaspoons freshly ground black pepper, and 2 tablespoons brown sugar in a small bowl. Coat 2 racks ribs on all sides with the rub and transfer to the refrigerator, at least 12 hours and up to 2 days in advance.

2. Make the glaze:

Combine two (12-ounce) bottles ginger beer, ¾ pound cherries (unpitted!), ½ cup apple cider vinegar, ¼ cup plus 2 tablespoons sriracha, and 1 teaspoon salt in a large, wide saucepan. Bring to a boil over high and adjust heat to maintain a lively boil. Cook, smashing the cherries against the side of the pot with a spatula, until the mixture has reduced to a thick, syrupy consistency and a spoon leaves a trail when dragged across the bottom of the pan, about 20-25 minutes. (You should have about 1 ¾ cups.) The consistency should be similar to a Thanksgiving cranberry sauce. Remove from heat and add 1 teaspoon finely grated ginger and 1 tablespoon olive oil. Season to taste with salt and let cool completely. (Glaze can be made ahead of time.)

3. Get smokin’

Brush ribs very generously with the glaze. (Don’t worry about the pits– they’ll fall off on the grill.)

Preheat grill to medium-low (about 225 degrees if you have the ability to adjust with a thermometer). Add wood chips to the smoker box. (Or if using a charcoal grill, create an area for indirect grilling and add soaked wood chips to the coals.) When nice and smoky, clean and generously oil the grill grates using a rag or paper towel soaked with vegetable oil. (Be careful as the flames may flare.) This glaze is sticky, so it’s extra critical that the grates are nice and greased up. Add the ribs, meaty side up (on the area of the grill not directly above the flames, if using a cool zone on a charcoal grill), and let smoke, 25 minutes. Remove ribs from the grill while you heat to high.

Very generously oil the grill grates again. Brush the meaty sides of the ribs with glaze again and place on the grill, meat side down. Brush the tops of the ribs with more glaze and cover. (Note: you should use all of the glaze by the end of cooking!) Grill for 2 minutes, until the glaze is caramelized and sizzling. Flip the ribs and brush the tops with more glaze. Cover and grill for another 2 minutes, until ribs are crusty and charred and register anywhere from 145-165 degrees on an instant read thermometer, about 4 minutes more. Note! There’s a nice amount of flexibility in terms of doneness here because of the overnight dry brine. You’re going for a charred, lacquered look above anything else. Let rest 10 minutes.

4. Serve:

Slice ribs along the bone into pieces and serve, ideally with Summer Cherry and Cabbage Slaw.

***IMPORTANT NOTE!

If not smoking, grill the ribs hot and fast, right from the get-go: Preheat your grill to high heat. Brush ribs very generously with the glaze. (Don’t worry about the pits– they’ll fall off, or just avoid them.) Clean and very, very generously oil the grill grates. This glaze is sticky, so it’s extra critical that the grates are nice and greased up. Place the ribs on the grill, meat side down, and cover. Grill for 4 minutes. Flip, brush the tops with more glaze, cover, and grill for another 4 minutes. Finally, flip one last time, again brushing the ribs with more glaze, and continue grilling, covered, until ribs are crusty and charred and register anywhere from 145-165 degrees on an instant read thermometer, about 4 minutes more. Note! There’s a nice amount of flexibility in terms of doneness here because of the overnight dry brine. You’re going for a crispy, lacquered look above anything else. Remove from grill and let rest 10 minutes before slicing into individual ribs and serving with the salad.