Ingredients
Ingredients:
2 racks baby back ribs (sustainably farmed ribs)
1 Blueberry Glaze (recipe follows)
Blueberry Glaze Great on baby back, beef or short ribs, even chicken!
2 tsp. Sunflower oil
1/4 cup minced red onion
1 tbsp. minced fresh jalapeno or Serrano chili, seeded
1/4 cup ketchup
1/4 cup rice wine vinegar
1 –2 Tbl. balsamic vinegar
3 tbsp. brown sugar
3 tbsp. Dijon mustard
1 tsp. Cholula Sauce, Tabasco OR your favorite hot sauce
2 cups fresh or frozen blueberries ( we used fresh)
½ tsp Celtic Sea Salt
Fresh ground pepper to taste
Instructions
Method:
In a large stockpot add water. Cover and bring to a boil. Cut the ribs in half, so they will fit into the pot. Carefully add them into the boiling water, cover and simmer for 15 minutes. Remove and pat dry.
Pre-Heat oven to 350 degrees.
Prepare the blueberry barbeque sauce while the ribs are simmering.
Place the ribs on a parchment lined baking sheet. Sprinkle with garlic powder on both sides. Coat the ribs on both sides with the blueberry glaze. Place in pre-heated oven for 30-45 minutes. Baste with glaze every 15 minutes. Continue to bake until ribs are browned and fork tender. Remove from oven.
Pre-heat your BBQ. Place cooked ribs on heated grates for 3-4 minutes per side. (Optional step as the ribs are more than done and taste great out of the oven)
Blueberry Glaze Method:
Heat the oil in a pot. Add the red onion and chilies. Cook over medium heat, stirring, until soft about 3 minutes. Add the ketchup, vinegars, sugar, mustard and the hot sauce. Simmer for 3 minutes. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes. Yields 1-1/2 cups
Watch how we did it HERE