By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
973 cal · 60 min
Cherry Pie Beef Ribs
Recipe GLPRff32f6a4a07241
Tender boneless country-style beef ribs braised in a savory-sweet glaze featuring cherry pie filling, Dijon mustard, and warm spices. This comfort-food classic combines the umami depth of beef with tart cherries, bell peppers, and ginger for a sophisticated yet approachable main course.
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Ingredients
2 pounds boneless country-style beef ribs
1 tablespoon vegetable oil
20 ounces canned cherry pie filling
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon fresh minced ginger
1 tablespoon smoked paprika
12 ounces red and yellow bell peppers, chopped
6 garlic cloves, minced
1 teaspoon beef flavored bouillon powder
1.5 cups water
Directions
Pat the beef ribs dry with paper towels. Season generously with salt and pepper on all sides.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if needed, sear the ribs for 3–4 minutes per side until they develop a deep golden-brown crust. Transfer to a plate.
In a small bowl, whisk together the cherry pie filling, Worcestershire sauce, Dijon mustard, minced ginger, smoked paprika, and beef bouillon powder until well combined.
Return the pot to medium heat. Add the minced garlic and chopped bell peppers, stirring frequently for about 2 minutes until fragrant and slightly softened.
Pour the water into the pot, scraping up any browned bits stuck to the bottom with a wooden spoon. Add the cherry-mustard glaze mixture and stir to combine.
Return the seared ribs to the pot, nestling them into the braising liquid. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 35–40 minutes until the ribs are fork-tender.
Check that the internal temperature of the largest rib reaches at least 160°F for beef (using a meat thermometer in the thickest part). The ribs should shred easily when pulled with a fork.
Transfer the ribs to a serving platter. If desired, simmer the sauce uncovered for 2–3 minutes to thicken slightly, then spoon it over the ribs. Serve hot.
Comments
Cherry pie filling as a barbecue glaze is a bold move that works in the oven, but sixty minutes is optimistic—plan for ninety with proper browning and braising. Beef ribs themselves are pricey (running $12–16 per pound at Harris Teeter or Kroger), and the canned cherry pie filling adds another $2–3, pushing the cost per serving well over $8 before sides. All ingredients are available at any major Charlotte grocer, but the dish demands a Dutch oven and won't reheat particularly well since the ribs toughen on a second warming. It's a showstopper for company, not a weeknight family dinner.
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