Blackberry Ribs


I wrote this recipe last year for Agriberry, a local Richmond fruit CSA. It’s so good, probably the best rib recipe I’ve ever had, and so I give it to you.

I find that one set of spareribs, about 1.5 pounds, is good for two generous serviings. If you are feeding more people (or have smaller or bigger appetites than ours), feel free to adjust the amounts below.

Blackberry Ribs

  • 1 1/2 lb spare rib
  • 3 t. chili powder
  • 3 minced garlic cloves
  • 1/2 t. salt
  • 2 c. fresh blackberries or more
  • 1/3 c. ketchup
  • 1/3 c. maple syrup
  • 2 1/2 t. ginger powder
  • 1 1/2 T. balsamic vinegar
  • 1 t. sriracha (or your favorite hot sauce)

Preheat oven to 400. Mix chili, garlic and salt and rub into both sides of the spare rib. Place ribs meaty side up on a rimmed baking sheet and cook for about 50 minutes.

Meanwhile, place all six remaining ingredients in a blender and liquefy. Pour blackberry mixture through a sieve into a sauce pan, pressing mixture with a spatula to work the juice through. Discard the pulp and seeds. Cook the blackberry sauce over medium-high, uncovered, for about 10 minutes, stirring constantly once it starts to bubble. Set aside.

Once ribs have cooked 50 minutes, take out of oven and brush both sides with a liberal amount of the blackberry sauce. Return ribs to the oven, again meaty side up, and cook for another 10 minutes – no longer. Cut ribs into individual pieces, divide between two plates, and spoon more sauce over the top. Serve with leftover sauce on the side for dipping.

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