Spicy Cherry Ribs

Ingredients

• 1 tablespoon pepper black freshly ground
• 1 teaspoon pepper black freshly ground
• 0.5 teaspoon cayenne pepper 
• 3 cups cherries in syrup canned
• 2 tablespoons garlic minced
• 4 tablespoons ginger minced
• 0.5 teaspoon ground cumin 
• 3 tablespoons hot sauce recommended: Sriracha
• 1 tablespoon oil 
• 0.5 teaspoon paprika 
• 2  pork rib racks louis style St. spare ribs
• 1 cup onion diced red
• 1 teaspoon salt 
• 2 tablespoons scallions chopped
• 1 teaspoon sesame oil 
• 1 teaspoon sesame seed 
• 1 tablespoon sherry wine vinegar 
• 4 tablespoons soya sauce 
• 2 tablespoons tequila recommended: Cabo Wabo Resposado
• 2 teaspoons mustard yellow

Equipment

• frying pan
• baking sheet
• oven
• roasting pan
• aluminum foil
• broiler

Directions

1. Place ribs onto aluminum foil.
2. Brush the mustard onto the ribs.
3. Mix dry ingredients thoroughly. Then cover the ribs with the rub.
4. Let sit at room temperature for 45 minutes.
5. Preheat oven to 325 degrees F.
6. Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet.
7. Bake for 10 minutes. After 10 minutes, reduce the heat to 225 degrees F and cook for another 1 1/2 hours. Then, open the foil and cook for 1 hour.
8. Remove ribs from oven, and discard the foil.
9. Cut into 4-rib portions. Liberally slather on the Spicy Cherry Glaze, then place, bone side down, in a roasting pan.
10. Pour the remaining sauce over the ribs and continue to cook for 1 1/2 hours, basting occasionally. When ribs are fork tender, place under broiler for 10 minutes to crisp the cherry glaze.
11. Serve immediately garnished with scallions and sesame seeds.
12. In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic.
13. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil, sherry wine vinegar and soy sauce.
14. Let simmer for 15 minutes. Season, with salt and pepper.