Fabulous Cherry Ribs Recipe
Fabulous Cherry Ribs Recipe photo by Taste of Home
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Fabulous Cherry Ribs Recipe

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MY HUSBAND and I love to cook and we’re always looking for something a little different. These ribs are a refreshing change from the traditional tomato based barbecue sauces. A friend gave me this recipe years ago and it has been a family favorite since.
TOTAL TIME: Prep: 1-1/2 hours Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 1-1/2 hours Grill: 15 min.
MAKES: 4 servings


  • 4 pounds pork spareribs, cut into serving-size pieces
  • 1 can (21 ounces) cherry pie filling
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon ground ginger
  • 1 teaspoon Worcestershire sauce

Nutritional Facts

1 each: 1091 calories, 71g fat (24g saturated fat), 255mg cholesterol, 1190mg sodium, 44g carbohydrate (37g sugars, 1g fiber), 64g protein.


  1. Place ribs in two ungreased 13-in. x 9-in. baking pans. Cover and bake at 350° for 1-1/2 to 2 hours or until meat is tender.
  2. Meanwhile, place pie filling in a food processor; cover and process until smooth.
  3. In a small saucepan, saute onion in oil until tender. Stir in the pie filling, soy sauce, mustard, ginger and Worcestershire sauce.
  4. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened, stirring occasionally. Remove from the heat. Set aside 1 cup for serving.
  5. Grill ribs, covered, over medium heat for 6-8 minutes on each side or until lightly browned, brushing occasionally with remaining sauce. Warm reserved sauce; serve with ribs. Yield: 4 servings.
Originally published as Fabulous Cherry Ribs in Reminisce June/July 2008, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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scrambledwithcheese User ID: 1233902 59190
Reviewed Nov. 12, 2009

"Didn't really think these were anything special. Don't think I will make again. I like a stronger bbq sauce flavor I guess."

dianehain User ID: 2727150 54853
Reviewed Jun. 21, 2009

"We made these ribs for our Father's Day cookout and most people thought they were an interesting change. I liked them a lot and would make again."

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