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Serves 4 people per 5 pounds of ribs
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5 pounds baby back ribs
Salt and pepper
1 medium onion, chopped
2 tablespoons butter
2 cups dark cherries, pitted and chopped (Frozen is OK)
1 cup ketchup
2/3 cup packed own sugar
¼ cup cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon pepper
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Preheat the oven to 275 degrees. Turn the ribs over and slide a thin knife under the white mem ane. Remove the mem ane and discard. Season both sides with salt and pepper.
Pile the ribs in a large roasting pan (or two) and cover with 2 layers of foil. Place in the oven and slowly cook them for four hours.
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While the ribs are roasting, prepare the cherry barbecue sauce. In a medium-sized saucepot over medium heat, sauté the onions in butter until translucent, and then add the garlic and cook until golden. Add the cherries, ketchup, own sugar, vinegar, Worcestershire sauce, and pepper. Bring the mixture to a boil, and then turn the heat to medium-low and let it cook uncovered for 20 minutes, or until the cherries are tender and the sauce is thickened.
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Remove the pan of ribs from the oven. Brush them generously with barbecue sauce. At this point, either turn the oven to oil and preheat the grill. If oiling, place the pan on the top rack, uncovered, for five minutes until the sauce begins to caramelize. If grilling, place the ribs on the grill and cook for five minutes. Serve immediately with remaining cherry barbecue sauce.
