SMOKED RIBS with CHERRY BBQ SAUCE….. TART CHERRY NEGRONI
Michael Symon
Smoked ribs glazed in a tangy cherry barbecue sauce made with cherry juice, cherry vinegar, cold brew, bourbon, and warm spices.
July 3, 2026
Serves 4
INGREDIENTS
2 slabs of baby back pork ribs, silver skin removed
2 tbl yellow mustard
1 c apple cider
¼ c honey
2 tbl POP MUSTARD SMOKED
For the RUB…
2 parts Kosher salt
2 parts Black pepper
½ part Celery seed
½ part Ground coriander
1 part smoked paprika
For the BBQ Sauce..
16 oz cherry juice
1 jalapeno chopped
2 shallots
2 cloves garlic
4 tbl honey
¾ c brown sugar
¼ c molasses
½ c sherry vinegar
¼ c bourbon
8 oz cold brew coffee
1 tbl coriander
1 tbl cumin
3 tbl salt
DIRECTIONS
Mix all ingredients together for the rub. Rub yellow mustard on both sides of the ribs. Sprinkle with the rub. Set up your smoker or grill with coals only on one side.
Place ribs in smoker/grill, keep the grill at 300-325* for 2 ½ -3 hrs. Mist once every ½ hour with apple cider.
Mix all the BBQ sauce ingredients in a large sauce pot, bring to a simmer and reduce by ½ until it thickens.
The last 15 minutes of smoking mop the ribs with the BBQ sauce on both sides.
Mix the honey and POP Mustard together, before cutting the ribs spread on the mustard/honey mixture.
Serve the ribs with more of the BBQ on the side.
TART CHERRY NEGRONI
4 oz Gin
4 oz Campari
4 oz tart cherry juice
4 oz vermouth
Stirred and served over ice.