Tangy Blackberry Ribs

this is another recipe from our Mortgage-Burning Musical Mardi Gras Masquerade Madness party.... sorry, no photos of ribs! there were none left

2-3 pork back rib slabs
3 garlic cloves, slivered
water to cover
4 Tbsp chili powder
3-4 garlic cloves
1 tsp salt
3-4 cups blackberries (fresh or defrosted)
1 cup ketchup (I used my home-made green ketchup)
1/2 cup spicy jam (I used my ginger-pear jam, but could use 1/2 cup jelly & 3-4 Tbsp grated ginger)
3 Tbsp balsamic vinegar
1 Tbsp hot pepper sauce

Put the ribs & slivered garlic cloves into a very large pot & cover with water. Bring to boil and simmer 1/2 hour. Lay the ribs out on parchment paper on a cookie sheet.

In a blender or food processor, mash the garlic cloves with chili powder & salt. Rub into the ribs and refrigerate a few hours or over-night.

Make the blackberry sauce by putting the berries through a sieve to take out the seeds. Put into a small saucepan and add the rest of the sauce ingredients. Bring to a boil and simmer down to about half it's volume.

Preheat oven to 450F. Place the tray of rib slabs in the oven for about 10 minutes. Reduce heat to 350F. Cook 20 minutes. Coat the ribs with about half the blackberry sauce and continue to cook for 10 -15 minutes or until they are quite sticky & dark. but before they burn!

Cut into individual ribs and serve on a platter with the rest of the blackberry sauce for dipping!

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