Blueberry Glazed Ribs
2 racks baby back ribs (sustainably farmed ribs)
1 Blueberry Glaze (recipe follows)
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 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
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