Green Mountain Grill Pork Rib Recipe: Cherry Glaze and Smoky Depth

Getting my first whiff of hickory smoke at a family cookout sparked my obsession with perfect ribs. This method delivers tender, fall-off-the-bone results with a sweet cherry glaze.

Using a Green Mountain Grill ensures consistent smoky depth. The cherry glaze adds a fruity contrast to the rich pork, creating a dish that balances sweet and savory perfectly.

Ingredients for Green Mountain Grill Pork Rib

Pantry staples meet quality pork for ribs that deliver smoky, sweet perfection every time.

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The ribs are the star here. Baby back ribs give you that perfect meat-to-bone ratio—spare ribs work too but need more time. Costco has great pre-trimmed racks, but most butchers will remove the membrane for free if you ask nicely. Hickory wood chips are my go-to for that classic smoky depth, but apple or cherry wood adds a sweeter note that pairs perfectly with the glaze.

No cherry preserves? Cherry jam works in a pinch, or swap in apricot preserves for a different twist. Skip the vinegar if you’re out, but add a squeeze of lemon to cut the sweetness. Smoked paprika can be regular if that’s all you have, just add an extra pinch. The brown sugar can be swapped for honey or maple syrup, but adjust the glaze thickness—those are thinner liquids.

Ribs reheat like a dream—wrap them in foil with a splash of apple juice and warm at 300°F for 15 minutes. The glaze keeps for 2 weeks in the fridge. Leftovers? Shred the meat for sandwiches (trust me on this one).

Step-by-Step Instructions for Cherry-Glazed Pork Ribs

Here’s the method. Straightforward, tested, works every time.

Step 1: Prep the Ribs and Apply the Dry Rub

Pat the 2 lb Pork Baby Back Ribs completely dry with paper towels. In a small bowl, combine the 1 tbsp Kosher Salt, 1 tsp Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, and 1 tsp Smoked Paprika.

Rub this mixture all over the ribs, pressing it in firmly so it adheres. Drizzle the 2 tbsp Olive Oil over the ribs and massage it in—this helps the rub stick and promotes browning. Let the seasoned ribs sit at room temperature for 30 minutes while you prep the grill.

Step 2: Set Up the Grill for Indirect Heat

Preheat your Green Mountain Grill to 225°F using indirect heat. Add the 1 cup Hickory Wood Chips (soaked for 30 minutes) to the smoker box or directly onto the coals for steady, aromatic smoke.

Once the grill stabilizes at 225°F and you see thin, blue smoke, place the ribs bone-side down on the grates, away from direct heat. Maintain this temperature throughout the cook—low and slow is the key to tender meat that pulls cleanly from the bone.

Step 3: Smoke Until Nearly Tender

Smoke the ribs undisturbed for 3 hours. Resist the urge to peek—every time you open the grill, you lose heat and smoke. After 3 hours, check the ribs: they should be a deep mahogany color and the meat should have pulled back from the bones slightly.

At this point, the ribs should bend when picked up with tongs, but not break. If they’re not quite there, give them another 30-60 minutes. This step develops the smoky foundation before the glaze goes on.

Step 4: Apply the Cherry Glaze and Finish

In a small saucepan, combine the 0.75 cup Cherry Preserves, 2 tbsp Apple Cider Vinegar, 0.25 cup Brown Sugar, and 1 tbsp Dijon Mustard. Heat over medium-low for 5 minutes, stirring until smooth and slightly thickened.

Transfer the ribs to a sheet of heavy-duty foil. Brush the glaze generously over both sides of the ribs, then wrap them tightly in the foil. Return to the grill and cook for another 1-2 hours until the meat is probe-tender and pulls back from the bones with minimal resistance.

Step 5: Rest and Serve

Carefully unwrap the ribs and transfer them to a cutting board. Let them rest for 10 minutes—this allows the juices to redistribute and the glaze to set slightly. Slice between the bones into individual ribs.

Serve immediately with any extra glaze drizzled on top. The ribs should be smoky, sticky, and fall-off-the-bone tender, with a glossy cherry sheen that balances sweetness and depth from the wood smoke.

Creative Variations of These Flavors

Spicy Chipotle Twist

Add 1 tbsp chipotle powder to your dry rub for heat that complements the cherry glaze. I also stir 1 tsp adobo sauce from canned chipotles into the glaze itself. The smoky heat pairs perfectly with the sweetness—just like the flavors I fell for at coastal BBQ competitions. 🔥

Apple Cider Variation

Swap the cherry preserves for 1 cup apple butter and replace the vinegar with 1 tbsp lemon juice. This creates a tangier, lighter glaze that still caramelizes beautifully. I love this version in early fall when local orchards are bursting with fresh apples.

Maple-Bourbon Glaze

Replace the brown sugar with ¼ cup maple syrup and add 2 tbsp bourbon to the glaze mixture. The bourbon adds depth while the maple brings a richer, earthier sweetness. I use Maker’s Mark for this—it’s my go-to for cooking.

Asian-Inspired Fusion

Mix 2 tbsp hoisin sauce and 1 tbsp soy sauce into your glaze base. Add 1 tsp grated ginger to the dry rub. The result is a sticky, umami-packed rib that reminds me of the fusion dishes I discovered while training in French technique. 🌟

Coffee-Enhanced Rub

Add 1 tbsp finely ground coffee to your dry rub for an extra layer of depth. The coffee enhances the smokiness without overpowering the pork. I get my beans from a local roaster near my favorite coastal rides.

Honey-Sriracha Glaze

Replace the cherry preserves with ½ cup honey and add 1 tbsp sriracha to the glaze. This creates a spicy-sweet combination that’s become a crowd favorite at my family cookouts. The heat builds gradually, just like my love for perfect ribs.

Frequently Asked Questions