Sticky, succulent, and irresistibly bold—these Aged Black Garlic and Cherry Glazed Ribs are fall-off-the-bone tender with a rich, jammy glaze that dances between sweet, savoury, and umami. A true showstopper for the flavour-obsessed.
AGED BLACK GARLIC AND CHERRY GLAZED RIBS
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4
Prep Time
15 minutes
Cook Time
80 minutes
Deeply glazed and unapologetically bold, these Aged Black Garlic and Cherry Glazed Ribs are a celebration of indulgence. Each rib is slow-baked until meltingly tender, then lacquered with a thick, glossy reduction of our signature Aged Black Garlic and Cherry Paste, elevated by the dark tang of Jarrah Honey Balsamic. The result? A mouthwatering fusion of sweet cherry, earthy black garlic, and subtle heat, with a luxuriously sticky finish that clings to each bite. The glaze caramelises beautifully, forming a jam-like crust that crackles under the grill. Paired with crisp greens, buttery corn, and creamy potato salad, this is a feast for those who crave gourmet comfort food with a daring twist.
Author:Black Garlic & Co.
Ingredients
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Two racks pork ribs (approx 1.2 kg)
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One half cup ginger beer
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One tbsp olive oil
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120g Aged Black Garlic Cherry Paste
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Six tbsp Aged Black Garlic and Jarrah Honey Balsamic Vinegar
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One tsp ground ginger
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One tbsp Dijon mustard
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One and one-half tbsp brown sugar
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One fourth cup water
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Salt and pepper
Marinade
Directions
Combine the marinade ingredients in a small pan and heat until sugar has dissolved and liquid reduced by half. Cool, then pour over ribs to marinate. If time allows, refrigerate, covered, for at least 2 hours or overnight.
Pre-heat oven to 160 °C
Line a large baking tray with foil then baking paper. Pour in ginger beer.
Place ribs onto tray in a single layer, spoon over some marinade and seal with foil. Cook in the oven for 45 minutes.
Remove tray from the oven and remove the foil cover, baste ribs and return, uncovered, to oven for 10 minutes. Baste every 10 minutes with reserved marinate until ribs are cooked and looking deliciously sticky (approximately 20 minutes depending on size of ribs)
The meat should be very tender and comes off the bone easily, and the sauce should be thick and "jam-like". If the pan starts looking dry, add a splash of ginger beer or water.
Optional: To finish the ribs off, grill for 5 to 10 minutes to get a nice, browned finish on top.
Serve with potato salad, corn on the cob and salad greens
