Blackberry Jalapeno Spareribs

I’m generally not a huge fan of pork.  It’s something I NEVER order when eating out because if not cooked to perfection, it can be dry and tough.  Having said that, spareribs are the exception and these Blackberry-Jalapeno Spareribs are succulent with just the right amount of sweetness and heat.  Perfect for a summer barbecue!

Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • [b]Dry Rub:[/b][br]
  • 1/4 cup dark brown sugar, packed
  • 4 teaspoons garlic salt
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne, (ground red pepper)
  • [br][br]1/4 teaspoon cinnamon
  • [br][b]Liquid Seasoning:[/b]
  • 3/4 cup apple juice
  • 1/4 cup blackberry preserves
  • 1 tablespoon reserved Dry Rub mix
  • 1 1/2 teaspoons balsamic vinegar
  • 1 teaspoon minced garlic, (2 cloves)
  • [br][u]1 teaspoon jalapeno pepper, seeded and minced[br][/u]
  • [br][b]Finishing Glaze:[/b]
  • 1/4 cup white vinegar
  • 2 tablespoons plus 1 1/2 teaspoons apple cider vinegar
  • 2 tablespoons plus 1 1/2 teaspoons Worcestershire Sauce
  • 2 1/2 teaspoons reserved Dry Rub mix
  • 1/2 cup plus 2 tablespoons dark brown sugar, packed
  • 2 tablespoons tomato paste
  • 2 tablespoons maple syrup
  • 1 tablespoon plus 1 1/2 teaspoons molasses, mild-flavored
  • 1 tablespoon blackberry preserves
  • 1/4 teaspoon jalapeno pepper, seeded and minced
  • 1/8 teaspoon hot chili sauce, (siracha)
Instructions
  1. If necessary, remove the thin membrane from back of each rack of rib; discard membrane.
  2. In a small bowl, stir together Dry Rub ingredients until well combined.
  3. Reserve 1 tablespoon of the rub for the Liquid Seasoning mixture and 2 1/2 teaspoons for the finishing sauce.
  4. Generously apply the remaining rub onto the front and back sides of ribs.
  5. Gently pat to ensure that the rub will adhere.
  6. Prepare and preheat a grill for 250° F indirect heat.
  7. Place ribs on grill grate, meat side up,
  8. Close lid and cook for 2 hours, 15 minutes.
  9. On work surface, lay out 2 double-thick sheets of heavy duty aluminum foil.
  10. Lay one rib rack, meat side down, on each double-thickness of foil.
  11. Mix the liquid seasoning in a small bowl.
  12. Pour about 1/2 cup of the liquid over each rib rack.
  13. Tightly close up the foil packages pressing out as much air as possible.
  14. Return ribs to the grill and cook, covered, for 1 hour.
  15. Meanwhile, for glaze, combine the white vinegar, apple cider vinegar, Worcestershire sauce, and reserved rub in a small nonreactive saucepan.
  16. Bring mixture to a boil; remove from the heat.
  17. Using a wire whisk, stir in remaining ingredients until well combined.
  18. Carefully, unwrap the ribs and discard the foil and juices.
  19. Brush glaze on both sides of the ribs.
  20. Return the ribs to the grill and cook, covered, for 10 to 15 minutes more or until the glaze begins caramelizes.
  21. Meanwhile, heat remaining glaze.
  22. To serve, transfer ribs to a platter and lightly brush with some of the remaining glaze.
  23. Cut each rack in 2 or 3 pieces. If desired, serve with remaining glaze to pass.

 

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