Ribs With Mixed Berry Bbq Sauce Recipes
BERRY BBQ SAUCE
On weekends, I jazz up our favorite BBQ sauce with blackberries and blueberries. They make a marvelous spread for basting and saucing grilled baby back ribs. -Janet Hix, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
HOT & STICKY VENISON RIBS WITH BREW BERRY BBQ SAUCE
Make and share this Hot & Sticky Venison Ribs With Brew Berry BBQ Sauce recipe from Food.com.
Provided by CountryLady
Categories Wild Game
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In medium bowl, combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the spices into the meat to adhere.
- Lay onion & jalapenos in the bottom of a roasting pan, top with ribs and add ale.
- Cover & braise/roast in a preheated 375F oven for 1 ½ - 2 hours, until meat is tender & bones can be easily pulled from the meat.
- Mash half the berries, then whisk together with the butter, brown sugar, honey, hot sauce, BBQ sauce and salt & pepper to taste; set aside for basting.
- Remove ribs from pan & discard braising liquid; grill ribs at medium-high (450 - 500F), basting liberally with the sauce, for 8 - 10 minutes per side.
- Remove from grill, slice between bones & serve with extra sauce; garnish with remaining blueberries.
Nutrition Facts : Calories 269.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 2694.9, Carbohydrate 44.8, Fiber 1.8, Sugar 37, Protein 1.3
TOMMY BAHAMA'S BLACKBERRY BERRY BBQ - COPYCAT RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 23
Steps:
- Cooking the ribs: Lightly coat each side of the ribs with the dry rub. Place a metal baking rack in the bottom of a large roasting pan. Arrange ribs bone to bone. Cover with the marinade. Cover the roasting pan with the aluminum foil. Bake in a preheated 350 degree oven for 3½ hours or until a bone comes out clean. Cool in the liquid. Blackberry Berry BBQ Sauce Combine all ingredients except the cornstarch slurry into a saucepot and bring to a boil. Reduce to a simmer and cook for 45 minutes. Add the slurry, turn the heat to medium high and continue to cook for 5 minutes until the sauce coats the back of a spoon. Remove from heat and cool. To serve: Place ribs curved side up on a preheated medium grill, heat through on one side then flip to heat the other side, brush generously with the BBQ sauce and heat until the edges of the bones begin to bubble.
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BABY BACK RIBS WITH BLUEBERRY BALSAMIC BARBECUE SAUCE
From kitchenconfidante.com
5/5 (2)Category Dinner, Main CourseCuisine AmericanCalories 909 per serving
- Preheat the oven to 300 degrees F, with a rack placed in the center of the oven. Line a large rimmed baking sheet with aluminum foil and set aside.
- Flip one rack of baby back ribs over and insert the tip of a butter knife under the membrane that covers the back of the rack. Wiggle the knife to loosen the membrane. Use a paper towel to hold one the and pull it off. Repeat with remaining rack.
- Combine the seasonings in a small bowl and mix well with a spoon or small whisk. Sprinkle the rub generously on both sides of the baby back ribs. Place the ribs bone side down on the baking sheet and bake for about 2 hours, or until the ribs are slack when you lift them and the meat is almost ready to fall off the bone.
- While the ribs are in the oven, make the barbecue sauce. In a medium saucepan over medium heat, stir together the blueberries, honey and balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the blueberries have burst and released their juices, about 5 minutes. Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. If you have an immersion blender, blend the sauce together to puree the sauce into a smoother consistency. You may also use a blender or a masher.
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