Cherry Garlic Baby Back Ribs

“This is a tried and true dutch oven recipe that everyone raves about.” – Papa J

Cherry Garlic Baby Back Ribs

  • 2 1/2 lbs pork baby back ribs
  • 18 oz bottle barbecue sauce (not mesquite, or smoked flavored)
  • 8 oz jar of cherry preserves
  • 1 tbsp minced garlic
  • 1/2 tsp dried basil
  • 1/4 cup honey
  • 1 tsp GF tamari, or soy sauce
  • 1 tbsp dijon mustard
  • 1 tsp black pepper
  • red pepper flakes to taste
  • 3 slices lemon

  1. Rub black pepper over ribs, then cut into 2 rib segments.

    Place peppered rib segments into the bottom of 12" dutch oven.

    Combine the remaining ingredients except for the lemon slices in a bowl and mix will.

    Pour the mixture over the ribs then place the lemon slices on top of the ribs.

    Cover and cook using 15 briquettes on the lid and 9 briquettes beneath. Replace as needed.

    Cook for two hours or until the ribs fall off of the bone.

    For indoor cooking, bake the ribs at 325 degrees for 2 hours or until ribs fall off the bone.