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Smoky Baby Back Ribs with Blackberry Barbecue Sauce

7 Ratings
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Serves: 12 Prep time: 2 hours and 00 minutes
Source: Cook time: 4 hours and 00 minutes

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All you need:

  • Blackberry Barbecue Sauce
  • 1 tbsp Hy-Vee butter
  • 1 c. chopped onion
  • 1 clove garlic, minced
  • 1 1/4 c. blackberry jam
  • 1 (8 oz) can Hy-Vee tomato sauce
  • 1 tbsp Hy-Vee soy sauce
  • 1/2 tsp Hy-Vee crushed red pepper flakes
  • 2 c. fresh blackberries
  • Ribs
  • 1/4 c. Hy-Vee paprika
  • 1 tbsp packed Hy-Vee brown sugar
  • 1 tbsp Hy-Vee chili powder
  • 1 tbsp Hy-Vee garlic powder
  • 2 tsp Hy-Vee ground cumin
  • 2 tsp Hy-Vee black pepper
  • 1 1/2 tsp Hy-Vee salt
  • 2 (3-to-3-1/2 lbs each) racks baby back ribs
  • 2 tbsp Hy-Vee spicy brown mustard
  • Wood chips for smoking (apple or cherry recommended)
  • 6 tbsp Hy-Vee apple juice

All you do:

  1. To make Blackberry Barbecue Sauce, in a medium saucepan, melt butter over medium heat. Add onion and cook 3 minutes until translucent. Add garlic; cook 1 minute more. Add jam, tomato sauce, soy sauce and red pepper flakes. Bring to boiling; reduce heat and simmer 20 minutes or until reduced by half. Stir in blackberries; simmer 10 minutes more. Set aside.
  2. For rub, combine paprika, brown sugar, chili powder, garlic powder, cumin, black pepper and salt; set aside.
  3. Place ribs on baking sheet. Insert a butter knife under membrane on back side of ribs to loosen enough to grip; pull membrane to remove as much as possible. Spread mustard over both sides of ribs. Sprinkle each side of ribs with 2 tablespoons rub; massage into meat. Cover and refrigerate 1 hour. Meanwhile, soak wood chips in water 1 hour.
  4. To prepare grill for indirect cooking on a charcoal grill, place drip pan under center of grill grate with coals surrounding pan; light coals, scatter soaked wood chips over coals and bring coals to medium-low heat. For a gas grill, preheat grill to medium-low. Place soaked wood chips in smoke box or foil pouch with small holes poked in top; place on grate directly over lit burner. Place ribs, bone-side-down, on center of prepared grill. Close grill.
  5. Grill 2 hours (keeping grill temperature around 225 to 235 degrees) to form a crust on ribs. If heat of grill is uneven, rotate ribs after 1 hour. Transfer each rib rack to a large sheet of heavy-duty foil; pour 3 tablespoons apple juice over each. Bring sides of foil together over ribs; fold down to seal and fold in ends. Return to grill; close hood and cook 1 hour.
  6. After ribs have cooked 1 hour in foil, unfold and pull back foil, leaving ribs in foil. Spoon half of barbecue sauce over ribs; lower grill hood and cook 10 minutes.
  7. Spoon on remaining sauce; lower grill hood and cook 10 minutes more. Ribs are done when a toothpick inserted between ribs gives little resistance and internal temperature is 170 to 185 degrees.

Daily Values:

30% vitamin A 10% calcium
10% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 680 Protein: 48g
Carbohydrate: 30g Saturated Fat: 15g
Cholesterol: 170mg Sodium: 740mg
Dietary Fiber: 3g Sugars: 24g
Fat: 42g Trans fats: 0g
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