Blackberry Ribs, one of my family’s favorite BBQ dishes (a close runner up is my Triple Threat Chicken, also on this page).

Quantities are set for 3 lbs. of baby back ribs. I usually make a Costco batch, six pound of pork ribs with double the rub and double the sauce.

This is an easy recipe. Ribs are rubbed, baked in the oven, dunked in the Blackberry BBQ sauce and then finished on the grill.

To cut down on work and mess on BBQ day, ribs can be baked in advance, cooled, brushed with the Blackberry BBQ sauce and refrigerated.  On BBQ day remove ribs from refrigerator, bring to room temperature, then grill until warm throughout.

I like a fruity BBQ sauce, but it’s adventurous fare for some.  Some of your less adventurous eaters might register reservations before tasting, but after tasting, they’ll be fine, and happy!

On another note, one time I couldn’t find blackberries, so substituted blueberries, which worked fine, too

I’ve been making Blackberry Ribs since 2007. I found the original recipe on Epicurious.

Ingredients:

• 3 lbs. baby back ribs

For the Rub:

• 4 tsp. chili powder added 1 tsp each of chipotle and ancho chili powders
• 2 tsp. garlic powder
• 2 tsp. salt
• 1 tsp. black pepper
• 1 tsp cumin powder
• 1 tsp. sugar

For the Blackberry BBQ sauce:

• 2 ½ cups fresh blackberries (12-18 oz)
• ½ cup ketchup
• ½ cup honey
• 2 tablespoon fresh ginger paste or diced fresh ginger
• 2 tablespoons balsamic vinegar
• 2 tsp. Tabasco (or to taste) or substitute desired quantity of crushed red pepper flakes
• 2 tsp. salt

Instructions:

1. Line baking sheets with foil, you’ll need two or three baking sheets.
2. Place racks of ribs on foil-lined baking sheets.
3. Mix rub ingredients together in a small bowl.
4. Sprinkle rub ingredients onto ribs, putting most on the front meaty sides, and only a sprinkle on the back boney sides. Rub in.
5. Let ribs sit for until they come to room temperature, or for about 30 minutes.
6. Preheat oven to 400 degrees.
7. Place ribs in a preheated hot oven, meaty side up, for 50 minutes. Prepare grill if planning to BBQ now.
8. While ribs are baking, prepare Blackberry BBQ Sauce.
9. Place all sauce ingredients into a blender and puree until smooth.
10. Strain the puree into a heavy-duty medium saucepan. Discard all the solids collected in the sieve.
11. Bring puree to a boil and simmer slowly for about 10 minutes, stirring often.
12. Reduce the sauce to 1 cup. (Measure this by pouring sauce into a 1 cup measuring jug. If not reduced to 1 cup, return puree to pan and continue cooking. Measure again. Continue like this until sauce is reduced to the 1 cup mark. (NOTE: if doubling the recipe, reduce sauce to 2 cups) . If  sauce is too thick, thin with a splash of beer, bourbon, coffee, water, juice, Chambord…your choice, make it your own!)
13. Season sauce to taste with salt, pepper, and hot sauce, if needed.
14. Remove ribs from oven.
15. When cool enough to handle cut rack of ribs into 1 or 2 rib portions.
16. Brush ribs with sauce on all sides. Use only a little more than half the sauce. Save some sauce to brush onto rubs after grilling. (At this point, ribs can be refrigerated to be grilled later.)
17. Place ribs on hot grill. (Adding soaked wood chips to the charcoal is a good idea, too.)
18. Cover grill for smoke to infuse the ribs.
19. Reheat remaining Blackberry BBQ sauce (OK to warm in microwave)
20. Grill ribs until hot, turning as necessary.
21. Remove ribs to serving platter and brush with reserved and warmed Blackberry BBQ Sauce

Share and Enjoy!