From House To Home

Recipe courtesy of Guy Fieri, 2007

• 2 pork rib racks (St. Louis-style spareribs)
• 2 teaspoons yellow mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 recipe Spicy Cherry Glaze (recipe below)
• 2 tablespoons chopped scallions for garnish
• 1 teaspoon sesame seeds for garnish

1. Place ribs on aluminum foil. Brush the mustard onto the ribs. Mix dry ingredients thoroughly. Then cover the ribs with the rub. Let sit at room temperature for 45 minutes.
2. Preheat oven to 325 degrees.
3. Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet. Bake for 10 minutes. After 10 minutes, reduce the heat to 225 degrees and cook for another 1 1/2 hours. Then, open the foil and cook for 1 hour. Remove ribs from oven, and discard the foil. Cut into 4-rib portions. Liberally slather on the Spicy Cherry Glaze then place, bone side down, in a roasting pan. Pour the remaining sauce over the ribs and continue to cook for 1 1/2 hours, basting occasionally. When ribs are fork-tender, place under broiler for 10 minutes to crisp the cherry glaze. Serve immediately, garnished with scallions and sesame seeds.

Spicy Cherry Glaze

1. 1 tablespoon vegetable oil
2. 1 cup diced red onion
3. 4 tablespoons minced ginger
4. 3 cups cherries, canned in syrup, preferably Bing
5. 2 tablespoons minced garlic
6. 2 tablespoons tequila (recommended: Cabo Wabo Reposado)
7. 3 tablespoons hot sauce (recommended: Sriracha)
8. 1 teaspoon sesame oil
9. 1 tablespoon sherry wine vinegar
10. 4 tablespoons soy sauce
11. 1 teaspoon salt
12. 1 tablespoon freshly ground black pepper

1. In a medium saute pan over medium heat, add oil, onion, ginger, cherries, and garlic. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil, sherry wine vinegar, and soy sauce. Let simmer for 15 minutes. Season, with salt and pepper.