2 ½ cups frozen cherry (375 g), and their juices included, thawed
¾ cup Frank's RedHot® Buffalo Wing Sauce (180 g)
½ teaspoon lemon zest, grated
1 lemon, juiced
½ tablespoon worcestershire sauce
2 tablespoons unsalted butter
1 tablespoon granulated sugar
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
How to Make It
1. Step
Preheat the oven to 275°F (135°C).
2. Step
In a small bowl, stir together the paprika, salt, granulated garlic, granulated onion, chili powder, brown sugar, and black pepper until well-combined.
3. Step
Rub the ribs with the spice mixture to cover both sides. Place ribs on a large sheet of heavy-duty aluminum foil and wrap tightly.
4. Step
Place the wrapped ribs on a baking sheet and bake for 2 hours, or until tender.
5. Step
Make the cherry glaze: In a medium saucepan, combine the thawed cherries and their juices, the Frank's RedHot® Buffalo Wing Sauce, lemon zest and juice, Worcestershire sauce, butter, granulated sugar, salt, and black pepper. Bring to a simmer over medium-high heat and cook for 10–15 minutes, or until the cherries are tender enough to mash completely. Mash the cherries, then remove the pot from the heat. Let the glaze cool for about 20 minutes.
6. Step
Pour the glaze into a blender and blend on high speed until smooth for 2 minutes. Set aside until ready to use.
7. Step
Remove the ribs from the oven and increase the oven temperature to 450°F (220°C).
8. Step
Set a wire rack over a baking sheet. Place the ribs on the rack and unwrap and discard the foil. Coat the ribs all over with the cherry glaze.
9. Step
Return the ribs to the oven and bake until caramelized, 10–12 minutes.
10. Step
Remove the ribs from the oven and let rest for 15 minutes before slicing between the bones into individual ribs and serving.
