Barbecued Pork Ribs with Blackberry BBQ Sauce
Makes 8 servings.
2 racks of pork ribs
For the rub:
1 cup sugar
1/2 cup coarse Kosher salt
1/4 cup onion salt
1/4 cup garlic salt
1/2 cup paprika
1/4 cup chili powder
2 Tablespoons ground pepper
1 teaspoon celery powder
2 teaspoons mustard powder
1 teaspoon coriander
1/2 teaspoon cinnamon
For the Blackberry BBQ Sauce:
2-1/2 cups fresh or frozen blackberries
1/2 cup gf ketchup
1/2 cup honey
1/2 cup firmly packed brown sugar
1/4 cup red wine vinegar
1/4 cup fresh ginger, minced
4 large garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of gf hot sauce (or more to taste)
1 cup fresh blackberries for garnish
Combine all ingredients in a bowl and mix well.
For the sauce:
Place the blackberries, gf ketchup, honey, brown sugar, red wine vinegar, ginger, garlic, salt, freshly ground black pepper, and hot sauce in a medium saucepan. Bring mixture to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, for 20-30 minutes or until reduced by half. Keep warm over low heat.
Remove ribs from refrigerator 30 minutes before you are ready to apply rub and BBQ. Lay ribs on cutting board meat side down. With a sharp knife, remove membrane from back side of ribs. This is somewhat difficult, but if you keep working at it, it will come off. This will allow the rub to saturate the meat. Sprinkle all sides of meat with rub.
Prepare BBQ by starting coals in a chimmney. Make a rectanglular or square ’bowl’ out of foil and fill with water half way to top. Place water bowl on grill, away from area where coals will be. Plan your space so the meat will not be over the coals. When coals are ready (grey hot), place a pile of them below one side of the grill top handle. Cover BBQ and check temperature by inserting a thermomiter into one of the lid holes. Add more coals to increase heat. When temperature reaches 225 degrees, add ribs to BBQ and close lid immediately. Ribs should cook for 5 to 7 hours at 225 degrees, until the bone pulls away from the meat and shows 1/4". Meat is ready when internal temperature reaches 180 degrees. 30 minutes before the ribs are done, generously apply BBQ sauce onto one side, cover and let cook for 15 minutes. Flip ribs over, apply more sauce on opposite side, cover and let cook for an additional minute. Remove the ribs from the grill, tent with foil and let rest for 10 minutes. Cut between bones to separate portions. Place on a large platter and garnish with fresh blackberries. Serve extra sauce alongside.
We listed this as Easy/Involved because it is very easy, but requires many hours manning the BBQ.
For detailed cooking instructions, see our archived cooking class: ’True BBQ’.