Ribs with Spice Rub
  • 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
Blackberry Chipotle Glaze
  • 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
Ribs with Spice Rub
  1. 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.
Blackberry Chipotle Glaze
  1. 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.
To grill ribs
  1. 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.
Lighten Up Tip
  1. Try using ¼ up honey instead of sugar for glaze.
Calories 607
Total Fat 40.45 g
Saturated Fat 14.41 g
Cholesterol 150.74 mg
Sodium 1584 mg
Total Carbohydrates 27.56 g
Dietary Fiber 5.35 g
Protein 33 g