Ribs with Blackberry Sauce
This recipe makes 24 pieces servings
|Per piece: about||-|
|total fat||6 g|
|sat. fat||2 g|
- Portion size: 24 pieces
Dark, rich and sticky-sweet, these two-bite single-rib portions make for easy handling. Pass the moist towelettes.
- 3 lb (1.5 kg) 3lb (1.5 kg)pork back ribs, centre cut removed
- Spice Rub:
- 2 tbsp 2tbspchili powder
- 1 tbsp 1tbspdry mustard
- 3 3garlic clovegarlic cloves, minced
- 3/4 tsp 3/4tspsalt
- 3/4 tsp 3/4tspcinnamon
- 1/2 cup 1/2cupblackberry jam
- 1/2 cup 1/2cupketchup
- 1 tbsp 1tbspbalsamic vinegar
- 2 tsp 2tspminced gingerroot
- 1/4 tsp 1/4tsppepper
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Add ribs, meaty side up. Cover and cook in 325°F (160°C) oven for 80 to 90 minutes or until meat is tender. Drain; transfer ribs to cutting board. Let stand for 10 minutes. Cut into 1-rib portions.
Spice Rub: In large glass baking dish, combine chili powder, mustard, garlic, salt and cinnamon; rub all over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sauce: In small saucepan, combine blackberry jam, ketchup, vinegar, ginger and pepper; bring to boil. Reduce heat and simmer, stirring often, for 5 minutes. Strain through fine sieve into bowl, pressing on solids. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)
Place ribs, meaty side down, on rack on foil-lined rimmed baking sheet. Broil for 5 minutes.
Brush ribs with half of the sauce; broil until bubbling, about 2 minutes. Turn and brush with remaining sauce; broil until sauce forms bubbling glaze, about 2 minutes.
Source : Canadian Living Magazine: November 2007