1. 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.
2. 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.)
3. 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.)
4. 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
Originally Submitted
7/8/2012
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