Baked Ribs with Spicy Blackberry Sauce


August 13, 2015

Wonderful for your grilling expert.


4 tsp. chili powder

4 garlic cloves, minced

1 tsp, salt

2 slabs baby back pork ribs, (about 2 pounds)

2 1/2 cups fresh blackberries or frozen, thawed

1/2 cup ketchup

1/2 cup honey

1/2 cup minced, peeled fresh ginger

2 Tbsp. balsamic vinegar

2 tsp. hot pepper sauce


1Preheat oven to 400 F.

2Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs.

3Place ribs on large rimmed baking sheet, meaty side up.

4Bake ribs 50 minutes.

5Meanwhile, puree remaining ingredients in blender until almost smooth.

6Strain blackberry puree into heavy medium saucepan, discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes.

7Season sauce to taste with salt and pepper.

8Brush ribs with enough sauce to coat.

9Continue baking until sauce browns and forms thick glaze, about 10 minutes longer.

10Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

Rose Doyle’s Blackberry Recipes cookbook. To order, visit