Smoky Baby Back Ribs with Blackberry Barbecue Sauce

Recipe

Main Dish
Smoky Baby Back Ribs with Blackberry Barbecue Sauce

Primary Media

Baby back ribs with sauce on plate

User Rating

3.77 out of 5 stars
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13 ratings

Recipe Data

12
Servings
2hr
Prep
6hr
Total

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    Description

    We used blackberry jam to concoct this sweet sauce. Now imagine what you could do with different flavors of jams. Think about apricot or even bacon jam. 

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    Blackberry Barbecue Sauce
    1 tbsp.Hy-Vee butter
    1 c.chopped onion
    1 clove(s)garlic, minced
    1 ¼ c.blackberry jam
    1(8 oz) can Hy-Vee tomato sauce
    1 tbsp.Hy-Vee soy sauce
    ½ tsp.Hy-Vee crushed red pepper flakes
    2 c.fresh blackberries
    Ribs
    ¼ 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 ½ 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

    Directions

    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.

    Nutrition facts

    Servings

    680 Calories per serving

    Amounts Per Serving

    • Total Fat: 42g
    • Cholesterol: 170mg
    • Sodium: 740mg
    • Total Carbohydrates: 30g
    • Protein: 48g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 10%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Spring 2013.