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Flavorful Grilled Baby Back Ribs Recipe with Easy Cherry BBQ Sauce

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Tender, smoky baby back ribs glazed with a sticky, tangy cherry BBQ sauce that balances sweet, smoky, and tangy flavors for a perfect summer BBQ dish.

Ingredients

Scale
  • 2 racks baby back ribs (about 2–2.5 pounds / 900–1100 grams total), trimmed and membrane removed
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup fresh or frozen cherries, pitted
  • ½ cup ketchup
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • Olive oil or neutral oil for grilling prep
  • Lemon juice or fresh lime (optional splash to brighten sauce)

Instructions

  1. Remove the membrane from the back of the baby back ribs by sliding a knife under and peeling it off. Pat ribs dry with paper towels.
  2. Combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper in a bowl. Rub the mixture generously all over the ribs, pressing it in for maximum flavor.
  3. Set the rubbed ribs aside at room temperature for 30 minutes or refrigerate for up to 4 hours for deeper flavor penetration.
  4. In a saucepan over medium heat, add cherries, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and garlic powder. Bring to a simmer, stirring frequently to prevent sticking.
  5. Simmer the sauce gently for 15-20 minutes until thickened. Use a potato masher or fork to lightly crush the cherries, creating a chunky yet saucy texture.
  6. Taste and add salt, pepper, and a splash of lemon or lime juice if it needs brightness. Remove from heat and keep warm.
  7. Preheat your grill to medium heat (around 300-350°F / 150-175°C). Oil the grates lightly to prevent sticking.
  8. Place ribs bone side down on indirect heat. Close the lid and cook low and slow for about 1.5 hours, turning every 20 minutes to cook evenly and baste lightly with cherry BBQ sauce starting at the 45-minute mark.
  9. For the last 15 minutes, move ribs over direct heat to caramelize the sauce. Keep basting every 5 minutes, watching carefully to avoid burning.
  10. Check doneness: ribs are done when tender and internal temperature reads 190-203°F (88-95°C). Meat should pull away from the bones easily but still hold together.
  11. Let ribs rest for 10 minutes before slicing between bones. Serve with extra cherry BBQ sauce on the side.

Notes

If you prefer gluten-free, ensure Worcestershire sauce and ketchup are gluten-free. For dairy-free, this recipe is naturally free of dairy. If you don’t have a grill, you can bake ribs wrapped in foil at 275°F for 2.5-3 hours and broil with sauce to caramelize. Avoid basting too early to prevent burnt sauce. Let ribs rest before slicing to keep them juicy.

Nutrition

Keywords: baby back ribs, cherry BBQ sauce, grilled ribs, summer BBQ, smoky ribs, easy BBQ sauce, grilled baby back ribs

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