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Blackberry-Jalepeno Barbeque Ribs


Recipe for Dry Rub, Liquid Seasoning, and Finishing Glaze

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Rate this recipe 4.3/5 (6 Votes)


  • Dry Rub
  • 1/2 c. Dark Brown Suger, packed
  • 8 tsp. Garlic Salt
  • 8 tsp. Chili Powder
  • 4 tsp. Salt **
  • 2 tsp. Black Pepper
  • 1 tsp. Celery Salt
  • 1/2 tsp. White Pepper
  • 1/2 tsp. Cayenne Pepper
  • 1/2 tsp. Cinnamon
  • use at the end, if needed
  • Liquid Seasoning
  • 1 1/2 c. Apple Juice
  • 1/2 c. Blackberry Preserves
  • 2 tbsp. reserved Dry Rub mix
  • 1 tbsp. Balsamic Vinegar
  • 4 Cloves minced Garlic
  • 2 tsp. Jalepeno Peppers, seeded and minced
  • Finishing Glaze
  • 1/2 c. White Vinegar
  • 5 tbsp. Apple Cider Vinegar
  • 5 tbsp. Worcestershire Sauce
  • 5 tsp. reserved Dry Rub mix
  • 1 1/4 c. Dark Brown Sugar, packed
  • 1/4 c. Tomato Paste
  • 1/4 c. Maple Syrup
  • 3 tbsp. mild-flavored Molasses
  • 2 tbsp. Blackberry Preserves
  • 1/2 tsp. Jalapeno Pepper, seeded and minced
  • 1/4 tsp. Hot Chili Sauce



Step 1

Dry Rub Mix
In small bowl, combine Dry Rub ingredients. Reserver 2 tbsp. of Dry Rub for Liquid Seasoning mixture and 5 tsp. for Finishing Glaze. Apply remaining rub to both sides of ribs.

Liquid Seasoning
In small bowl, mix Liquid Seasoning ingredients; set aside.

Preheat grill/oven to 250 degrees F indirect heat. Place ribs on grill grate, meat side up. Close lid; cook for 2 1/2hr. Prepare 2 double-thick sheets of heavy-duty aluminum foil. Lay one rack, meat side up, on each sheet. Pour 2/3 c. Liquid Seasoning over each rack. Tighlty close foil packages. Return ribs to grill and cook, covered, for 1hr.

Finishing Glaze
In small nonreactive pan, mix the first four Finishing Glaze ingredients. Bring mixture to a boil and remove from heat. Stir in remaining ingredients with wire whisk until combined. Carefully unwrap ribs; discard foil and juices. Brush glaze on both sides of ribs. Return ribs to grill and cook, covered for 10 min. or until glaze begins to carmelize. Transfer ribs to a pallter and cut; serve with remaining glaze to pass.

(Taken from Costco Connection - May 2013)

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