Risa Nye’s husband grills these amazing barbecued short ribs and everyone loves them! The sticky blackberry sauce makes them a unique addition to your summer grill recipe repertoire.
Sticky Blackberry Barbecued Pork Ribs
Hands-on time: 1 hour 15 minutes
Total time: 3 ½ hours
(Directions for using a gas grill or the oven)
2 racks baby back pork ribs (about 2-2 ½ pounds each
2 T kosher salt, plus more to taste
2 T black pepper
1 T hot smoked paprika
1 ¼ c. honey
¾ pound (about 2 ½ c) blackberries
½ c blackberry preserves
¼ c maple syrup
3 T bourbon (or whiskey)
3 T balsamic vinegar
1 T plus 2 tsp red-pepper flakes
What to do:
1) Remove tough membrane on backs of ribs.
2) At least 1 hour before cooking, mix 1 T salt, 1 T pepper and smoked paprika in a small bowl. Season ribs very generously on all sides with spice mixture. Let ribs come to room temperature, about 1 hour.
3) If using a gas grill, set up for indirect heat: light burners on one side of grill, leaving others off to create a hot zone and a cooler zone. OR, preheat oven to 350°.
4) Place ribs meaty-side up on cooler side of the grill and close lid. (Make sure vents are partly open.) Or, put ribs in a roasting pan and place in oven. Cook ribs 1 hour. Flip ribs meaty-side down. Cook until tender, 45 minutes to 1 hour.
5) Meanwhile, make blackberry glaze: In a blender, purée honey, blackberries, preserves, maple syrup, bourbon, vinegar, red-pepper flakes and remaining salt and pepper. Scrape into a saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook about 15 minutes, stirring frequently, until reduced and syrupy.
6) On the grill: Flip ribs meaty-side up, brush generously with glaze and close the lid. Cook 1 minute. Brush meaty side with glaze again. Move ribs to hot side of grill and flip over. Brush underside of racks with glaze. Close lid. Cook 1 minute or until glazed and caramelized on both sides. If cooking in the oven, brush ribs with glaze and place under broiler until glazed and caramelized, 1-2 minutes. Season generously with salt and let rest 10 minutes before serving. Serve the rest of the sauce for drizzling or dunking your ribs!
Read more from Risa Nye on her blog