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Cherry “BBQ” Short Ribs


When you hear “cherry pie filling,” most people think of a hot crusty pie or a delicious topping on a cheesecake. When Kosher.com reached out to me, asking me to create a unique recipe with any of the Gefen pie fillings, my mind went directly to how the sweetness of cherry pie filling pairs so well with the flavor of smoked paprika to create a BBQ style sauce for any meat! The addition of the mustard will help cut the sweetness with its acidity.


This recipe can be done in a slow cooker as well, but the searing of the meat is a step that should not be skipped. Feel free to substitute with regular cherry pie filling instead of the lite version for a sweeter sauce. For the spicy food fans, you can also add some crushed red pepper flakes or hot sauce to bring up the heat level a notch. Hope you enjoy this recipe! 


Sear the Short Ribs


Preheat oven to 325 degrees Fahrenheit and prepare a baking dish.


Heat a pan and add the oil. While pan is heating up, generously sprinkle kosher salt over the meat pieces. Sear meat on all sides until golden brown, which will help to seal the juices so your meat will be tender and moist. Once all sides are seared, transfer the meat into a baking dish. Don’t rinse out the pan just yet! 

Prepare the Sauce


In the same pan with all the meat drippings, add shallots, garlic, and smoked paprika. Sauté for three to four minutes until the shallot-garlic mixture is caramelized.


Add chicken stock, mustard, cherry pie filling, and a pinch of kosher salt. Bring it to a boil. Then, let it simmer on low for five minutes.

To Finish


Pour sauce over the seared meat pieces. Cover and bake on 325 degrees for three to four hours until the meat is fork tender. You can also bake it low and slow on 250 degrees for eight to nine hours. 


Sponsored by Gefen