Pork Ribs with Blackberry Chipotle Glaze
Set up charcoal grill for indirect cooking. Two racks should fit at one time on a charcoal grill. These ribs can be grilled one day ahead. Simply cover and refrigerate, then bring up to room temperature before glazing and finishing.
Prep Time:
25 plus marinating
Cook Time:
45 minutes plus cooling
Serves:
9 servings
Perfect for:
BBQ and Tailgates
Dairy Free
Family Style
Mothers Day
Fathers Day
Ingredients
- 1 Tbsp. olive oil
- 1 Cup diced onion
- 3 Cloves garlic, chopped
- 1 Tbsp. chopped chipotle chilies in adobo, seeds removed
- 3 Packages (6 ounces each) Driscoll's Blackberries
- 1/2 Cup balsamic vinegar
- 1/2 Cup sugar
- 1 Tsp. salt
- 3 Tablespoons chopped cilantro
- 1/4 Cup paprika
- 1 Tbsp. ground black pepper
- 2 Tablespoons sugar
- 1 1/2 Tablespoons chili powder
- 1 1/2 Teaspoons salt
- 1 Tbsp. garlic powder
- 1 Tsp. cayenne pepper
- 3 racks baby back ribs
Directions
- Heat oil in a medium saucepan over medium-high heat and cook onions 4 minutes or until soft. Add garlic and cook 1 minute. Stir in chipotle chilies and cook 1 minute, stirring constantly. Add blackberries, vinegar, sugar and salt, stir until blended. Bring to a boil, stirring frequently. Reduce heat to low and simmer 35 minutes or until reduced to 1 1/2 cups. Remove from heat. Pour into blender or food processor and puree until smooth. Strain mixture to remove seeds.
- Try using ¼ up honey instead of sugar for glaze.
- Rinse and pat dry ribs. Mix paprika, black pepper, sugar, chili powder, salt, garlic powder and cayenne in small bowl until well blended. Rub spice mixture into each side of ribs. Place ribs on flat baking sheet, cover with plastic wrap and refrigerate 2 hours or overnight.
- Grill ribs over indirect heat for 20 to 25 minutes. Brush both sides of ribs with blackberry chipotle sauce. Turn ribs over and baste every 10 minutes. Repeat two to three times as the ribs cook through. When the meat pulls away from the bone, the ribs are done.Take ribs off the grill and allow to rest for 10 minutes. Sprinkle ribs with cilantro and serve.
