Blackberry jam, barbecue sauce, and a splash of lime juice create a deliciously tangy, sticky-sweet coating for tender ribs. Use the leftover sauce for dunking and keep a pile of napkins handy—you’ll need both!
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- 6 – 8
- Total Time:
- 2 hrs 35 mins
- 1 tbsp.
- 1 tsp.
Kosher salt and pepper
to 4 pounds baby back ribs, membrane removed (2 racks)
- 1 1/4 c.
store-bought blackberry jam or No-Cook Blackberry Jam
- 3/4 c.
- 1 tbsp.
fresh lime juice
- Step 1Heat oven to 350°F. In small bowl, combine chili powder, garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Working on rimmed baking sheet lined with foil, sprinkle ribs with spice mixture, then wrap ribs tightly in foil and bake 45 minutes.
- Step 2Meanwhile, in blender, puree jam, barbecue sauce, and lime juice until smooth. Transfer 1 cup to small bowl and set aside for serving.
- Step 3Reduce oven temp to 275°F and continue baking until meat is tender and pulling away from bones, 1 hour to 1 hour 30 minutes (depending on rib type and size).
- Step 4Heat grill to medium-high. Brush ribs with some of remaining glaze and grill, meat side down, basting with remaining glaze and flipping occasionally, until sticky and caramelized, 5 to 8 minutes. Transfer ribs to cutting board and cut into pieces. Serve with reserved sauce.
NUTRITIONAL INFORMATION (per serving): About 409 calories, 23 g fat (8.5 g saturated), 89 mg cholesterol, 744 mg sodium, 25 g carbohydrates, 2 g fiber, 21.5 g sugar (20 g added sugar), 25 g protein
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.