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Oven-Baked Wagyu Beef Ribs with Cherry BBQ Sauce

Oven-Baked Wagyu Beef Ribs with Cherry BBQ Sauce 

Prep Time: 45 Minutes (Plus 24 Hours for Rub to Set)
Cook Time: 4 Hours 15 Minutes
Servings: 4-6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1/3 CUP Smoked Salt (chef used Jacobsen Smoked Sea Salt)
  • 1 TBSP Freshly Ground Black Pepper
  • 3 TBSP Ancho Chile Powder
  • 2 TSP Garlic Powder
  • 2 TSP Onion Powder
  • 2 TBSP Dark Brown Sugar
Cherry BBQ Sauce
  • 2 TBSP Butter
  • 1 Yellow Onion (peeled, minced)
  • 4 Garlic Cloves (minced)
  • 3 CUP Dark Cherries (pits and stems removed)
  • 3 CUP Tomato Puree
  • 1/2 CUP Brown Sugar
  • 1/4 CUP Raw Sugar
  • 2 TSP Ground Mustard
  • 1/4 CUP Molasses
  • 1 CUP Orange Juice
  • 2 TSP Ancho Chile Powder
  • 2 TSP Kosher Salt


          • Small Bowl
          • Plastic Wrap
          • Aluminum Foil
          • Large Stainless Steel Saucepan
          • Large Rimmed Baking Sheet
          • Immersion Blender

          FIRST STEP

          Take the Fullblood Wagyu beef back ribs out of the freezer, and place them in the refrigerator 48 hours before starting this recipe.


          In a small bowl, mix all of the rub ingredients (smoked salt, black pepper, ancho chile powder, garlic powder, onion powder, and dark brown sugar) together.

          Place the Wagyu beef back ribs (make sure you’ve cut in between each rib to separate them out) on a large baking sheet, and massage the rub into the Wagyu beef ribs.

          Cover the ribs with plastic wrap, and let them sit in the refrigerator for 24 hours.


          Pull the Wagyu ribs from the refrigerator, and preheat the oven to 260°F.

          Place a piece of foil down on the bottom of the large rimmed baking sheet.

          Place the seasoned Wagyu ribs on top of the foil.

          Then, place another sheet of foil on top of the ribs. Fold both pieces of foil together, creating an envelope/pouch. This will allow the Wagyu ribs to steam in the foil pouch.

          Place the Wagyu ribs in the oven, and cook for 4 hours.

          While the ribs are in the oven, make and cook the BBQ sauce.


          In a large stainless steel saucepan over medium heat, melt the butter.

          Once the butter is melted, add in the minced yellow onion. Saute for 4 minutes.

          Once the onion is translucent, fold in the minced garlic, pitted and stemmed dark cherries, and tomato puree.

          Bring to a simmer, and reduce the heat to low.

          Add in the brown sugar, raw sugar, molasses, ground mustard, orange juice, ancho chile powder, and kosher salt.

          Cook over low heat, while stirring occasionally, for 3 hours.

          Let the cooked BBQ sauce cool slightly.

          Then, blend the sauce with an immersion blender until smooth.

          Season the sauce to taste with kosher salt and freshly ground black pepper.

          FINAL STEPS

          Pull the Wagyu beef ribs from the oven, and remove the top piece of foil.

          Turn the oven up to 450ºF.

          Generously brush the Wagyu beef ribs all over with the cherry BBQ sauce.

          Place the Wagyu beef ribs back in the oven, and cook for 10-12 minutes.

          Pull the sauce-covered ribs from the oven, and let them cool slightly.

          Serve the Wagyu beef ribs with the extra cherry BBQ sauce, and enjoy!

          NOTE: Unused cherry BBQ sauce can be kept in a covered container in the refrigerator for up to 2 weeks.

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