Spicy Cherry Ribs - Guy Fieri

Well, the other day, I was up in Windsor and only 3 miles from Guy Fieri's "Johnny Garlic" restaurant (8988 Brooks Road South, Windsor, CA - 707-836-8300).  The restaurant is located in the Lakewood Shopping Center).  I decided to visit and have lunch.  I had a ginger ale and a half order of his Cherry BBQ ribs.  The lunch menu allows half orders for many of his full entree plates.  The ribs were served with french fries and a small pile of fried Maui onions plus extra sauce.  What a great meal.  Far and away, great ribs.  Also, the Maui onions had some kick.  I had an occasion to visit again.  The ribs are sweeter than I first thought. However, they are still good.  Took a full rack home for Mary Ann to try.  She liked them too.   Below is Guy's posted Spicy Cherry Rib recipe from the Food Network site.  Not sure if this is the same recipe, but I plan on giving it a try to see.  The cooking time and procedure for the glaze and ribs are somewhat complicated and it takes a long time, but the results, if like the restaurant, are well worth it.  I have taken the libery to change Guy's recipe, specifically, I doubled the amount of Cayenne pepper cited in Guy's recipe to give it some more kick and I reduced the amount of canned cherries from 3 to 2 cups to reduce the sweetness.  Please try it and let me know.

Ingredients

• 2 teas. yellow mustard
• 2 pork rib racks (baby back or St. Louis Style ribs)
• 1 teas. salt
• 1 teas. fresh ground black pepper
• 1 teas. cayenne pepper (double Guy's recipe)
• 1/2 teas. paprika
• 1/2 teas. ground cumin
• 1 recipe Spicy Cherry Glaze.
• 1 TB vegetable oil
• 1 cup diced red onion
• 4 TB minced ginger
• 2 cups canned cherries in syrup, preferably Bing (Guy calls for 3 cups)
• 2 TB minced garlic
• 2 TB tequila (resposado)
• 3 TB hot sauce (Sriracha)
• 1 teas. sesame oil
• 1 TB sherry wine vinagar
• 4 TB soy sauce
• 1 teas. salt
• 1 TB frech ground black pepper   
• 2 TB chopped scallions
• 1 teas. sesame seeds

Procedure

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