Sweet & Spicy Cherry Grilled Ribs

Step 1: Sauce ... First, any time I buy chipotles in adobo; I blend the entire can in my food processor or blender; then, add to a ziploc bag. This way, all the spices are blended together; and, you can just use what is needed. I also keep it in the freezer, so it doesn't go bad.

Step 2: Next, add the cherry preserves, shallots and pomegranate juice to a blender; and, puree until smooth. Add the sauce to a heavy pot; and, bring up to a light boil, and stir to combine. Continue to cook just under a boil for 20-25 minutes, until the sauce has reduced by almost half. If you set a wooden spoon across the top of the pot ... the liquid will NOT boil over. Remove from the heat, and add the chipotles, coriander, and cumin. Adjust the heat of the chipotles, accordingly. Cool completely; then, refrigerate. It is best made a day in advance. One (1) cup will be used to glaze the ribs; the other cup will be used as a dipping sauce.

Step 3: Ribs and Rub ... First, remove the silverskin or thin membrane off the bottom of the ribs. Simply run a knife under the silverskin/membrane, and lift it up; you should be able to pull it right off the ribs. It can be tough and not appetizing if left on ... but, very easy to remove.

Step 4: Then, add all all the ingredients for the rub to a small bowl; and, mix to combine. Lightly rub the ribs with olive oil on both sides; then, add the seasoning. Make sure the ribs are well seasoned. Now, I like to let them set in the refrigerator at least 4 hours, uncovered, even over night; then, transfer to the counter to warm up. But, if you only have an hour or so ... season, and just let them rest on the counter before cooking. Obviously, the more time they marinate, the better they taste.

Step 5: Bake ... I like to cook them at 300 degrees, middle shelf, for 2-3 hours, until tender; but, NOT falling apart. Remember, they will be finished on the grill. I like to bake them on a baking or sheet pan, lined with foil; and, set the ribs on a couple of onion slices per slab. Then, cover tightly with foil. Now, my ribs took just shy of 2 1/2 hours; but, just keep an eye on them. Once they were done ... off to the grill. Note: Baby back ribs will not take as long. Remember, you DO NOT want them falling apart; but tender. You want them to hold together on the grill.

Step 6: Grill ... Sear on each side, just a minute or two to dry off the ribs on medium heat. Then, start to glaze the ribs, each side a couple of times, turning often. You want to get a nice sear/char; but, not burnt. The pomegranate has sugar in it; so, keep and eye on them. Grill them for approximately 10-15 minutes, until you have a nice glaze on each side. Then, transfer to a cutting board.

Step 7: Let them rest a few minutes, covered with foil; then, cut in pieces and, serve family style. At this point, they should still hold together; but, be extremely tender. I like when you can still pick the rib in 1 piece; but, the meat literally falls off the bone when you bite into it.

Step 8: Serve and ENJOY! ... As mentioned, FAMILY STYLE for me; with extra sauce on the side for dipping. Serve your favorites; like corn on the cob, potato salad, slaw, etc. Note: You can make these without the grill; however, I think the grill just adds so much flavor at the end of cooking. I really enjoy that charred flavor.