Barbecued Ribs With Blueberry Sauce
Barbecue Ribs Recipe

Barbecued Ribs With Blueberry Sauce

Fresh picked blueberries, cumin and chili powder make a delightful sauce for barbecued ribs.

6
servings
15 min
PREP TIME
1 hr
TOTAL TIME

Ingredients

4 cups water

3 to 4 pounds country-style pork ribs

2 pints (4 cups) fresh blueberries

1 medium (1 cup) onion, chopped

3 tablespoons firmly packed brown sugar

2 tablespoons balsamic or red wine vinegar

2 tablespoons Land O Lakes® Butter

1 tablespoon finely chopped fresh ginger root  

1 teaspoon chilii powder

1 teaspoon ground cumin

1/2 teaspoon coarse ground pepper

1/4 teaspoon salt

 

 *Substitute 1/8 teaspoon ground ginger.

How to make

  1. STEP 1

    Bring water to full boil in 8-quart saucepan; add ribs. Cook over medium-high heat 20-25 minutes or until ribs are fork tender.

  2. STEP 2

    Place all remaining ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, 12-15 minutes or until flavors are blended.

  3. STEP 3

    Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.

  4. STEP 4

    Place ribs onto grill over drip pan. Grill, turning occasionally and brushing with sauce,20-25 minutes or until ribs are fork tender.

  5. STEP 5

    Cook remaining blueberry sauce over low heat, stirring occasionally, until heated through. Serve sauce over ribs.

Tip #1

Fresh blueberries are recommended. However, 1 (16-ounce) package frozen blueberries, thawed, drained can be substituted. Sauce will be thinner made with frozen blueberries.

Nutrition

880Calories
52Fat (mg)
275Cholesterol (mg)
330Sodium (mg)
24Carbohydrates (g)
3Dietary Fiber
81Protein (g)

Reviews

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our online community

  September 04, 2016

Was looking for an awesome recipe for ribs this Labor Day weekend's BBQ. I just happened to have the blueberries and spices. I'm only missing brown sugar, which I need for another recipe. Thanks, Land O'Lakes!

— says Julie
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