Black Forest Cake is one of the favorite desserts of all the members of my family. With a German lineage on my mother's side, I have always had a soft corner for the rich heritage of Black Forest recipes. Some time ago, as part of my effort to improve my barbecue game, I tried to add delicious cherries, rich plum flavors, and a hint of chocolate to my other favorite barbecue dish that many of you now know as prime rib. country style pig. Recipe. I was nervous and tentative to try something new. These ribs were falling off the bone and when my kids said "slap your mom so good", I felt so decadent and delicious!
Cheered on by my family, I served him my 'Pork Ribs Recipe – Black Forest Edition' to my friends. Everyone who tried it has loved it. Now, I am sharing my Black Forest Pork Ribs Recipe with you.
This recipe is perfect to serve four people.
2 racks of pork ribs (without membrane)
For rubbing dry spices
- Packed brown sugar – Quarter cup
- Sweet paprika – One tablespoon
- Dry roasted garlic – One tablespoon
- Dried ground chipotle pepper – 1/2 tablespoon freshly ground black pepper
- – Two teaspoons
- Ground celery seeds – 2 teaspoons
- Ground mustard – 2 teaspoons
- Kosher salt – 2 teaspoons
- Herbs of Provence – 2 teaspoons
- Ground cinnamon – 1 teaspoon
- Freshly grated nutmeg – 1/2 teaspoon
For the mop sauce  Pork Ribs: ” width=”768″ height=”450″/>
- Sweet Dark Pitted Morello Cherries – 1 1/2 cups
- Red Plums, (peeled, pitted, and chopped) – 3 Medium-Sized Chipotle Peppers
- (Canned, Seedless, and chopped ped) – 4 tama Medium-sized
- Pinot Noir Gnarly Head Wine – 1 cup
- Barbecue sauce prepared with honey – 1 cup
- Tomato paste – 3 tablespoons
- Brown sugar packed – 2 tablespoons
- Mole sauce prepared – 1 tablespoon
- Sorghum – 1 tablespoon or you can use molasses – 1 tablespoon
- Orange zest, freshly grated – 1 tablespoon
- Morello cherries, dark stone – two thirds of a cup  Red Plums (pitted and sliced) – 3 medium size
- Dark Chocolate, grated or shaved – one-third of a cup
Pork Ribs Recipe: Instructions
Place Bone ribs face up on a flat work surface. Make sure your membrane is well removed. Otherwise, the membrane would not allow spices to mix well. In a small bowl, combine all dry ingredients to rub with spices and mix well until well blended. You can use a food processor to ensure a perfect mix.
Now, generously sprinkle the dry spice mixture over the meat and bones of the pork ribs. Rub them gently by hand and make sure that spices are applied to each area of the ribs. Set ribs aside for 2-3 hours to marinate. This will allow the spices to enter the meat.
In a medium bowl, combine all the ingredients for the mop sauce. Using a manual immersion blender, mix the ingredients of the mop sauce until well mixed and smoothed or you can add the ingredients of the mop sauce in a blender and process until well blended and smoothed and then Pour the mop sauce mixture into a medium bowl.
Heat your smoker or grill to a temperature of 325 degrees Fahrenheit. Remember, this is for indirect cooking. Therefore, this recipe will cook best in smokers who offer the indirect cooking option. Pellet smokers are better in this case because of the way they work. I personally use PG24 from Camp Chef Pellet Grill and Smoker BBQ. After heating your pellet smoker, throw 1 and 1/2 cups of smoked cherry wood chips into the fire to heat. This will give you a smoky barbecue flavor. You can try different wood chips for a smoky flavor variation. My personal favorite is the walnut wood pellets with this dish. Mesquite granules are also good, but their smoky flavor is strong. So don't try this if you don't agree with the strong smoky flavor.
Place the prepared spice by rubbing the pork ribs on the grill. For equal cooking, you need to make sure that they don't overlap and cover each other. Cook for half an hour. In the meantime, adjust the vents and embers to maintain a uniform heat of 325 degrees F.
After half an hour of cooking, rub the mop sauce mixture liberally on all sides of the pork ribs and put the cover so that it is well begins to cook again. Continue applying the mopping sauce mixture to the pork ribs every 30 minutes. Keep them covered after applying sauces until ready. The cooking process generally takes around 2 to 3 hours.
Transfer the cooked pork ribs to a large cutting board. Cover them with a large sheet of aluminum foil loosely. Let the pork ribs cool for 10 minutes. After cooling, cut the cooked pork ribs into pieces and serve each individual piece with some cherries, plum slices. Sprinkle some shaved or grated chocolate over the cherries and plums. Their Black Forest-style pork ribs are ready to enjoy!
Let me know how you feel after trying it and don't forget to try our pork tenderloin recipe too!