ROCKY RIVER, Ohio -- Father's day is right around the corner and what dad doesn't love food on the grill?
You can impress your dad with these Black Cherry Habanero Baby Back Ribs from Whole Foods Market in Rocky River.
Chef Katherine Horvath showed Todd Meany how to make them.
When you shop at any of the Northeast Ohio Whole Foods Markets today, five-percent of all sales will go to Lifebanc to help raise awareness of organ and tissue donation.
This Saturday, the Rocky River location will feature a beer tasting as part of it's weekly Taste of Whole Foods Market event. For $6, dad gets to sample six beers. Food samples are free!
Black Cherry Habanero Baby Back Ribs
- 4 racks of ribs
- 1/2 lb. dark brown sugar
- 1/2 cup Kosher salt
- 1 TBSP. black pepper
- 1/2 TBSP. ground cumin
- 1/8 cup paprika
- zest of 2 limes
- 1 ½ tsp. habanero chili powder
- 1/2 cup butter
- 1/8 cup dark brown sugar
- 1/2 cup diced onion
- 1 tsp. chopped garlic
- 2 cups black cherry juice
- 1 10 oz. jar black cherry spread
- juice of two limes
- 1/2 cup apple cider vinegar
- 1 oz. Worcestershire sauce
- 2 cans of 365® Every Day Value Dr. Snap soda
- 1/4 cup tomato ketchup
- 8 oz. tomato paste
- 1/2 TBSP. salt
- 1/8 tsp. habanero powder
Preheat oven to 350 degrees. Combine dry rub ingredients, set aside. Remove membrane on back of ribs and trim meat of excess fat. Score back of ribs with knife. Generously rub each rack with dry rub (front and back). Place on sheet pan and lightly cover. Cook at 350 for 1 hour. In large sauce pot saute onions, garlic and butter until softened. Add all other ingredients. Bring to boil. Reduce heat and simmer until sauce thickens. Carefully blend sauce with hand blender to a smooth consistency. When ribs come out of oven, place racks on a preheated grill (meat side down first). Cook on both sides and baste with sauce toward the end of grilling.