Ribs with Blackberry Sauce
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Dark, rich and sticky-sweet, these two-bite single-rib portions make for easy handling. Pass the moist towelettes.
This recipe makes 24 pieces servings
Ribs with Blackberry Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
|---|---|
| Per piece: about | - |
| cal | 103 |
| pro | 6 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | trace |
| chol | 14 mg |
| sodium | 118 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 2% |
| vit C | 3% |
| folate | 2% |
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.
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.
Tags:
Main Course; Bake; Make-Ahead; Pork; Broil;
Source:
Canadian Living Magazine: November 2007
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