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Ribs with Blackberry Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Ribs with Blackberry Sauce

This recipe makes 24 pieces servings

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Nutritional Info

Per piece: about -
cal 103
pro 6 g
total fat 6 g
sat. fat 2 g
carb 6 g
fibre 0
chol 14 mg
sodium 118 mg
% RDI: -
calcium 1
iron 3
vit A 2
vit C 3
folate 2

Dark, rich and sticky-sweet, these two-bite single-rib portions make for easy handling. Pass the moist towelettes.

Ingredients

  • 3 lb (1.5 kg) pork back ribs, centre cut removed
  • Spice Rub:
  • 2 tbsp chili powder
  • 1 tbsp dry mustard
  • 3 garlic cloves, minced
  • 3/4 tsp salt
  • 3/4 tsp cinnamon
  • Sauce:
  • 1/2 cup blackberry jam
  • 1/2 cup ketchup
  • 1 tbsp balsamic vinegar
  • 2 tsp minced gingerroot
  • 1/4 tsp pepper

Preparation

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

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