Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, July 22, 2015

Barbecue Country-Style Pork Ribs with Fresh-Cherry Glaze

Boneless country-style pork ribs are meaty and tender—but not so lean. That said, a long, slow time on the grill (over indirect heat) reduces some of the fat to scrumptious meat juices, inside and out. That may not translate to fewer calories, but it does mean some fine-tasting ribs.

Unlike bone-in ribs, the boneless are usually fairly uniform when cut and packaged. The eight ribs in this recipe weighed three pounds total, and that made four hearty servings. Here’s the key: a long, slow time on the barbecue begins with a long, slow time in the fridge—with a flavor-loaded dry rub.

The rub here is very savory and a little spicy, which makes a good complement to the sweet, fruity glaze and gives the finished dish a tasty flavor balance.

Speaking of the glaze—it’s cherry season! I often use jarred jams and preserves to make sauces and glazes, but there’s nothing quite like fresh, seasonal fruit blended with a little honey and balsamic vinegar and cooked down to a deliciously rich, syrupy, sticky-sweet glaze for the ribs. Mmmmm.

Fresh cherries also make great barbecue sauce. Check out Grilled Baby-Back Ribs with Fresh-Cherry Barbecue Sauce

And here’s a cherry-pitting tip from that recipe: If you don't have an official cherry pitter (I don’t), do this:

Run the blade around the cherry 
Twist the cherry to remove the pit
Serves 4

  • 2 tsp chile powder
  • 1 tsp garlic powder
  • 1 tsp ground cayenne
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • sea salt
  • freshly ground black pepper
  • olive or vegetable oil, for oiling grill grate
  • 8 boneless country-style pork ribs (about 3 lbs total)
  • 1 cup chopped, pitted, fresh cherries (about 1/2 lb whole cherries)
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 2 tsp finely chopped shallot
  • 1 tbsp unsalted butter
Boneless Pork Ribs
  1. Combine the first 7 ingredients (through black pepper) in a small bowl. Rub the spice mixture all over the ribs to coat. Cover and refrigerate at least 4 hours (overnight, even better). Let the ribs stand at room temperature 1 hour before cooking.
  2. Prepare a grill for off-heat cooking, medium heat to start.
  3. Rub the off-heat side of the grill grate with oil. Place the ribs on the off-heat side and barbecue until cooked through and very tender, 2-1/2 hours, turning several times throughout and letting the coals cool naturally. (If you’re using a gas grill, lower the temperature after the first 30 minutes.)
Spice-Rubbed Pork Ribs
Ribs Beginning to Cook
After 1 Hour
Grilled Ribs
  1. Meanwhile, place the cherries, honey, vinegar, and shallot in a food processor and process until the cherries are emulsified.
  2. Heat a saucepan over medium-low heat and melt the butter. Add the cherry mixture and season with salt and pepper. Simmer over low heat until slightly thickened, 10 minutes. Remove from the heat.
  3. About 5 minutes before the ribs are done, brush all over with the glaze.
Ready to Process 
Processed Cherry Mixture
Glaze Beginning to Simmer

Cooked Glaze
Ribs with Sauce
Transfer the ribs to a board and let cool 5 minutes before serving. 

Barbecue Country-Style Pork Ribs with Fresh-Cherry Glaze


  1. Your ribs look delicious, making my mouth water.
    Thanks for sharing on our Co-Hosts blog at Two Chicks and a Mom!!

    Hope you have a great week!
    @Oh My Heartsie Girl

    1. Thanks much, Karren --- appreciate the opportunity to share!