Jump to recipeDid you make this recipe? Comment below!
Yields:
6 - 8
Total Time:
2 hrs 35 mins
Cal/Serv:
409
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!
Advertisement - Continue Reading Below
Ingredients
- 1 Tbsp.
chili powder
- 1 tsp.
garlic powder
Kosher salt and pepper
- 3
to 4 pounds baby back ribs, membrane removed (2 racks)
- 1 1/4 cups
store-bought blackberry jam or No-Cook Blackberry Jam
- 3/4 cup
barbecue sauce
- 1 Tbsp.
fresh lime juice
Directions
- 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
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below