Ribs with Blackberry Sauce Ribs with Blackberry Sauce

Ribs with Blackberry Sauce Image by: Ribs with Blackberry Sauce Author: Canadian Living

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

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: November 2007


Spice Rub:


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.

Nutritional facts Per piece: about

  • Sodium 118 mg
  • Protein 6 g
  • Calories 103.0
  • Total fat 6 g
  • Cholesterol 14 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 3.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 2.0
  • Vitamin C 3.0
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Ribs with Blackberry Sauce