I promise this is one of the best pork dishes you will ever taste.
Umami from the soy, sweetness from the sugar, a bit of zing from the ginger, and then extra sweet-bitter redness from the cherries make this melt-in-your-mouth pork out of this world.
My favorite Sunday dinner dish, I just remade this with fresh red cherries, which gave the meat a richer, redder flavor and shine.
If you like glazed meat, try this easy dish. You may definitely omit the cherries, but I found them again this time of year, and they added an amazing depth of sweet flavor.
A perfect Sunday dinner to start off the New Year 2022, I served this with buttered baked yams and a fresh green salad.
Enjoy and Happy New Year!
Teriyaki Red Cherry Glazed Pork Ribs
- 6 country pork ribs
- 1 pound fresh red cherries pitted and split in half
- 12 tbsp soy sauce divided
- 10 tbsp white sugar divided
- 1 1 inch piece fresh ginger root peeled and grated
- 2 1/2 cups beef broth divided
- 4 scallions diced
- 1/2 tsp sesame seeds
- To each of two heavy-bottomed skillets add 6 tbsp soy sauce and 5 tbsp sugar
- Heat over low and dissolve sugar
- Add half of the ginger, 1/2 of the cherries, and top with 3 pork ribs
- Top each pan with enough beef broth to nearly submerge ribs, adding water as needed to ensure ribs are nearly submerged
- Heat each pan of ribs to boiling, then reduce heat and cover
- Simmer on low for one and 1/2 hours
- Remove lids and skim cherries which should be floating on top of simmered liquid. Leave ribs in pans, turning once
- Place cherries in a blender along with 1/2 cup of liquid from one pan and blend until smooth
- Pour 1/2 of cherry liquid emulsion into each pan, increase heat to medium, and cook with remaining liquid about 30 minutes
- Liquid will thicken and become sticky
- As sauce thickens, turn ribs several times to coat with glaze
- Once sauce is completely sticky and fully coating ribs, remove ribs to platter
- Sprinkle with diced fresh diced scallions and sesame seeds as desired