How to Make Sweet and Spicy Utah-Style BBQ Ribs

Utah’s Sweet and Spicy Fall BBQ: A Local Twist You Need to Try

Utah grows a lot of fruit, and we love using it in our main dishes. I found out talking to an out of state friend that this is something a little unique about Utah. Take BBQ, for example. We kick it up a level with spice and fruit. Locals love our green chili sauces and cherry glazes that turn an ordinary rack of ribs into something unforgettable.

If you’re ready to impress at your next fall BBQ, try this homegrown Utah recipe that brings together sweet, heat, and a little local flair:

Green Chili and Cherry Glazed BBQ Ribs

Ingredients:

2 racks of pork baby back ribs
1 cup fresh Utah cherries, pitted and chopped (or frozen if out of season)
1/2 cup green chili, roasted and chopped
1/4 cup honey
1/4 cup apple cider vinegar
2 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne (adjust for heat preference)
Salt and pepper to taste

Instructions:

Preheat your oven to 275°F.
Remove the membrane from the ribs and season both sides with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne.
In a small saucepan, combine cherries, green chili, honey, apple cider vinegar, and olive oil. Cook over medium heat until the cherries break down and the mixture becomes a thick glaze, about 10–15 minutes. Blend smooth if you prefer.
Place ribs on a baking sheet lined with foil. Cover with foil and bake for 2.5–3 hours until tender.
Preheat your grill to medium-high. Brush the ribs generously with the cherry and green chili glaze. Grill 5–7 minutes per side, brushing more glaze and getting a nice char.
Let rest 5 minutes, slice, and serve with extra glaze on the side.

This recipe brings Utah’s local harvest straight to your plate. The cherries add a subtle sweetness while the green chili gives it that perfect kick. It’s a fall BBQ recipe that will make your friends and family ask, “Where did you get this?”