Smoky Baby Back Ribs with Blackberry Barbecue Sauce


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Smoky Baby Back Ribs with Blackberry Barbecue Sauce

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Baby back ribs with sauce on plate

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    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

    Serves 12
    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
    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


    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


    680 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Hy-Vee Seasons Spring 2013.