Cherry-Garlic Baby Back Ribs
Ingredients:
2 ½ lbs. pork baby back ribs
1 18oz. bottle barbecue sauce (not mesquite or smoked flavored)
1 8oz. jar cherry preserves
1 tablespoon minced garlic
½ teaspoon dried basil
¼ cup honey
1 teaspoon GF Tamari or soy sauce
1 tablespoon Dijon mustard
1 teaspoon black pepper
Red Pepper flakes to taste
3 slices lemon
Directions:
Rub black pepper over ribs then cut them into 2 rib segments. Place the peppered rib segments into the bottom of your Dutch oven. Combine the remaining ingredients except for the lemon slices in a bowl and mix well. Pour the mixture over ribs then place the lemon slices on top of the ribs.
Cover and cook using 15 charcoal briquettes on the lid and 9 briquettes beneath your Dutch oven. Cook for two hours or until the ribs fall off of the bone. Replace your charcoal every 30-40 minutes to ensure proper cooking temperature.
For indoor cooking, bake the ribs at 325º for 2 hours or until ribs fall off bone.
Serves 2 to 4