Blackberry Brandy Ribs
- 1 rack (about 4 lbs) baby back ribs
- 1/2 cup brown sugar
- 3 tbs creole seasoning (see NOTES)
- 1/2 cup chili sauce
- 1/2 cup blackberry jam/preserves
- 1 tbs dijon mustard
- 1 tbs brandy (optional)
- 2 cloves garlic, crushed
Preparation time 20mins
Adapted from bakeatmidnite.com
Remove silverskin from bone side of rib rack. This is the opaque membrane that covers the bones. If you use pliers or even your fingers to grab a corner at the end of the rack, you can pull this skin right off. Leaving it on will cause the ribs to curl because it contracts during cooking.
Mix brown sugar and creole seasoning. Rub into rib meat very well.
Place ribs in a zipper storage/freezer bag and refrigerate overnight.
In a small saucepan, combine all glaze ingredients. Cook over medium heat until sauce begins to boil. Boil 1 minute; remove from heat and set aside to cool.
Light one side of a gas grill and preheat grill to medium heat (about 300 degrees F).
Place ribs on UNLIT side of grill. Close grill lid and cook for about 3 hours. Make sure the temperature is between 200-300 degrees F.
Brush the ribs with the glaze. Crisp ribs over direct heat--you want the sauce to bubble. Watch carefully that they don't burn. About 1 minute per side should be sufficient.
If you wish to smoke the ribs as well, see the post for a link to my guide for smoking in a gas grill.
May also be cooked in a 300 degree oven for the same length of time.
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