Best 7 Baby Backs Wcherry Bomb Bar B Que Sauce Recipes

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**Dive into a flavorful journey with our tantalizing Baby Backs with Cherry Bomb Bar-B-Que Sauce recipe!**

Indulge in the perfect harmony of smoky, sweet, and tangy flavors as you savor every bite of these succulent baby back ribs. Generously coated in our homemade Cherry Bomb Bar-B-Que Sauce, these ribs are slow-cooked to fall-off-the-bone tenderness, delivering an explosion of taste with each delectable morsel.

But that's not all! This article presents a collection of mouthwatering recipes that will elevate your barbecue game to the next level. Discover the secrets behind our irresistible Cherry Bomb Bar-B-Que Sauce, crafted with a blend of sweet cherries, spicy peppers, and aromatic spices.

Treat your taste buds to the tangy perfection of our Carolina Mustard Barbecue Sauce, perfect for those who crave a vinegary kick. And for a classic Southern flavor, try our Sweet & Tangy Bar-B-Que Sauce, a harmonious balance of sweetness and acidity.

Elevate your barbecue experience with our selection of mouthwatering side dishes. Learn how to make a refreshing and crisp Creamy Coleslaw, the perfect accompaniment to any barbecue feast. Indulge in the smoky goodness of our Grilled Corn on the Cob, infused with a blend of herbs and spices. And satisfy your sweet cravings with our decadent Chocolate Chip Cookie Bars, the perfect ending to a satisfying barbecue meal.

Are you ready to embark on a culinary adventure? Gather your ingredients, fire up the grill, and let's create a memorable barbecue experience with our Baby Backs with Cherry Bomb Bar-B-Que Sauce and the accompanying recipes. The tantalizing flavors and aromas will leave you and your guests craving more!

Check out the recipes below so you can choose the best recipe for yourself!

A VERY POPULAR BBQ SAUCE



A Very Popular BBQ Sauce image

This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)

Provided by JRNEUMILLER

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10m

Yield 32

Number Of Ingredients 10

1 ½ cups brown sugar
1 ½ cups ketchup
½ cup red wine vinegar
½ cup water
1 tablespoon Worcestershire sauce
2 ½ tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 ½ teaspoons black pepper
2 dashes hot pepper sauce

Steps:

  • In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 278.4 mg, Sugar 9.2 g

BABY BACKS W/CHERRY BOMB BAR-B-QUE SAUCE



BABY BACKS w/CHERRY BOMB BAR-B-QUE SAUCE image

What's better than smoked baby back ribs cooked low and slow? That would be baby back ribs accompanied by Cherry Bomb Bar-B-Que Sauce! Talk about a flavor explosion - this sauce will light up your life with a sweet, spicy & savory complexity of flavors featuring bing cherries and honey in a Pinot Noir based sauce. I've combined an unusual array of spices and flavorings to make this truly a one-of-a-kind sauce that pairs perfectly with the ribs. So, light the fuse now... because it's "The Bomb"!

Provided by Sandi Sheppard @SandiShep

Categories     Other Sauces

Number Of Ingredients 38

THE SLAB & RUB:
2 1/2 pound(s) slab baby back ribs
3 tablespoon(s) honey mustard
1 teaspoon(s) garlic powder
1 teaspoon(s) chinese five spice powder
1 teaspoon(s) cumin
2 teaspoon(s) szechuan seasoning
1 tablespoon(s) chipotle chili powder
1 tablespoon(s) smoked paprika
2 teaspoon(s) kosher salt
1/4 cup(s) brown sugar
THE CHERRY BOMB BAR-B-QUE SAUCE:
2 cup(s) pinot noir
1 - shallot, minced
1 - serrano chile
1/3 cup(s) cherry preserves
3 tablespoon(s) honey
3 tablespoon(s) brown sugar
1 cup(s) bing cherries, pitted and chopped
6 ounce(s) organic tomato paste
2 tablespoon(s) ginger flavored soy sauce
1 tablespoon(s) apple liquid smoke
1 tablespoon(s) balsamic vinegar
1 tablespoon(s) sambal oelek
1 tablespoon(s) szechuan seasoning
1 teaspoon(s) garlic powder
1 teaspoon(s) dried basil
1/2 teaspoon(s) chinese five spice powder
1/2 teaspoon(s) cardamom, ground
1/2 teaspoon(s) kosher salt
THE SPRITZ:
1/3 cup(s) cherry juice
1/3 cup(s) white vinegar
1/2 cup(s) water
ALSO:
1/2 - bag cherry wood chunks, soaked in water 40 minutes
5 - sprigs mint
1 bunch(es) green onions

Steps:

  • To prepare the slab and the rub, rinse and dry and remove the thin membrane on the bone side. Brush the honey mustard on both sides. Mix together remaining rub ingredients and pat on both sides of the slab. Tent with foil and let rest while preparing the grill.
  • Soak cherry wood chunks in water while preparing charcoal in a starter chimney. Prepare your grill using an indirect grilling method. Place a drip pan under the center rack and hot coals to one side of the pan. Pour some of the cherry wood chunk soaking water into the drip pan along with the mint and green onions. Once the temperature is up to 225º F., add some of the wood chunks to the coals. Place slab over drip pan, bone side down and close grill cover. Maintain a temperature of 225-230º F. at all times, dampers open, adding more charcoal when necessary and add remaining wood chunks when the others have burned out.
  • Mix the Cherry Bomb Sauce ingredients into a grill proof saucepan and simmer until reduced and thickened, about 30 minutes, then cover and keep warm.
  • Pour the cherry juice, vinegar and water into a spray bottle and spritz the top meat side of ribs each hour. After 2-1/2 hours of indirect cooking, place the slab onto heavy foil and spritz, then brush both sides generously with some of the sauce. Tightly seal the foil and cook another hour over indirect heat. Remove slab from foil, brush again with sauce and cook for another 30 minutes, grill cover down. Let the ribs rest for a 10 minutes before cutting and serving with remaining Cherry Bomb Bar-B-Que Sauce on the side.

CHERRY BARBECUE SAUCE



Cherry Barbecue Sauce image

You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

CHERRY BOMB BARBECUE SAUCE



Cherry Bomb Barbecue Sauce image

Though barbecue is my cooking passion, I'm not really much of a believer in barbecue sauce. When I make barbecue, I prefer to let the smoke do the talking, not the sauce. But this cherry-based sauce I concocted is pretty darn good - and pretty hot.

Provided by Food Network

Categories     condiment

Number Of Ingredients 15

1 yellow onion, chopped fine
2 tablespoons vegetable oil
1 can cherry juice concentrate
1 cup red wine vinegar
3 chipotle peppers, stems removed
4 packages dried sour cherries
8 cloves garlic, chopped fine
1 tablespoon paprika
6 to 8 pickled cherry peppers, stems removed
2 tablespoons tomato paste
1 cup sour cherry preserves
One 12-ounce jar roasted red peppers, with liquid
2 tablespoons rye or bourbon whisky
2 tablespoons sugar (or more)
Salt to taste

Steps:

  • In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
  • Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
  • Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.

TEXAS-STYLE BBQ SAUCE



Texas-Style BBQ Sauce image

We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. -Sandy Klocinski, Summerville, South Carolina

Provided by Taste of Home

Time 25m

Yield 1-3/4 cups.

Number Of Ingredients 11

1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder

Steps:

  • In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

BAR-B-QUE SAUCE



Bar-B-Que Sauce image

This is an easy to make Bar-B-Que sauce using ingredients most people have at home.

Provided by Debi K

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 8

½ cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
¼ teaspoon mustard powder
¼ teaspoon salt

Steps:

  • In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

Nutrition Facts : Calories 32.9 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 283.4 mg, Sugar 7.2 g

ELMER'S BAR-B-QUE BABY BACK RIBS



ELMER'S BAR-B-QUE BABY BACK RIBS image

As I have said so many times I loved to eat my daddys food and he taught me what I know about cooking out doors. He was famous around here for his baby back ribs and bar b que chicken. He used a basic recipe but changed it for Pork. This sauce is not a sweet sauce it is kick your butt hot and tangy. He also would cook his...

Provided by jamie Beecham

Categories     Ribs

Number Of Ingredients 21

BABY BACK RIBS
2 Tbsp coarse crushed red pepper
1/4 c worcestershire sauce
4 c apple cider vinegar
1 c water
meat tenderizer
BAR B QUE SAUCE
1 36 oz bottle of cheap ketchup
1 18fl oz. bottle of worchestershire sauce
2 Tbsp coarse crushed red pepper
1 tsp salt
1 large sweet onion
3 Tbsp yellow mustard
2 Tbsp lemon juice
1/4 c texas pete hot sauce
2 clove fresh garlic diced
about a cup of water in the ketchup bottle
1 stick butter, cold
4 Tbsp brown sugar, firmly packed
2 Tbsp celery seed
11/2 c apple cider vinegar

Steps:

  • 1. Ribs: wash off the blood and slice as you would want to serve them. Set aside
  • 2. In a large bowl pour in the vinegar, water and worcestershire sauce and mix well.
  • 3. Take the ribs and rub with meat tenderizer. Place them in the bowl. Dump in the coarse crushed red pepper and with your hands mix the ribs and pepper all around in the vinegar. Wrap with foil and place in the refrigerator for about 5 to 6 hours. Bring back out about an hour before cooking to allow meat to come to room temp.
  • 4. I grill on a cast iron char coal grill so I use about 10 lbs. of coal. Place the ribs on the grill when coals have began to turn a little white close the lid and allow to cook slowly and turn on both sides until done. When done take the sauce and dip the ribs down in it and place back on grill and let heat on both sides a few minutes to lock in the flavor.
  • 5. Sauce: In a large stock pot put the butter in and turn on medium heat. Let the butter melt. Chop and dice the onion, then put in the butter with the pressed garlic. Let onions slowly become tender. Add in the pepper, salt, brown sugar, mustard, celery seed,vinegar and lemon juice. Let this slowly cook for about 20 minutes with the lid on the pot. But go and stir often. Now add in the texas pete and worchestershire sauce and stir for a bout 3 minutes while heat is still on.
  • 6. Now add in the ketchup and stir to mix in. Add about a cup of water to the bottle and shake well to gather up all the ketchup that is left behind. Pour into the pot then keep stirring while it comes to a gentle roll. Cook another 15 minutes.
  • 7. The taste test: Daddy always took a slice of bread and dipped a corner down in the sauce to taste the flavor and see if it met his approval. When it taste tart and hot he knew it was ready for his ribs.

Tips:

  • To ensure tender and flavorful baby back ribs, select a rack with good marbling and a nice layer of fat.
  • Remove the membrane from the back of the ribs before cooking to allow the rub and sauce to penetrate the meat more effectively.
  • Apply a generous amount of dry rub to the ribs, ensuring that all surfaces are evenly coated. This will help create a flavorful crust during cooking.
  • Smoke the ribs over indirect heat at a low temperature (around 225-250°F) for several hours, or until the meat is tender and falls off the bone easily.
  • Baste the ribs with Cherry Bomb Bar-B-Que Sauce during the last 30 minutes of cooking to add a sweet and tangy glaze.
  • Allow the ribs to rest for a few minutes before serving to allow the juices to redistribute throughout the meat.

Conclusion:

This recipe for Baby Backs with Cherry Bomb Bar-B-Que Sauce is a delicious and easy-to-follow guide to creating tender, flavorful, and finger-licking ribs. With a combination of a flavorful dry rub and a sweet and tangy sauce, these ribs are sure to be a hit at your next barbecue or gathering. Remember to choose high-quality ribs, prepare them properly, and cook them slowly and patiently for the best results. Enjoy the smoky, juicy goodness of these baby back ribs, and don't forget to share the recipe with your friends and family!

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