These are my kid’s favorite ribs!! They are tender and delicious. And you can make them without a smoker!!
Ribs with Blackberry BBQ Sauce
RUB:
- 3 tbsp salt
- 2 tbsp chili powder
- 2 tbsp brown sugar
- 2 tbsp granulated garlic
- 2 tbsp paprika
- 4 tsp dried thyme
- 4 tsp ground cumin
- 4 tsp celery seed
- 2 tsp black pepper
In a bowl combine all the ingredients. Store leftovers in an airtight container.
MOP:
- 1/2 cup apple juice
- 1/4 cup cider vinegar
- 1 tbsp Worcestershire sauce
In a bowl combine all ingredients. Stir to combine.
BLACKBERRY BBQ SAUCE:
- 1 cup fresh blackberries
- 1/4 cup ketchup
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup minced garlic
- 1 tsp pepper
- 1/2 tsp salt
Combine all ingredients in a food processor and whirl until the berries are pureed. Add 2 tsp hot sauce. Pour into 1-quart glass bowl and microwave for about 6 minutes until the berry mixture is reduced to 1 1/2 cups.
INSTRUCTIONS
Lay 2 racks of ribs on a cooling rack over a sheet pan. Rub generously with rub on both sides, but more on the meaty side. Place in the refrigerator uncovered overnight.
(Note – the next steps use a smoker box, if you don’t have one you can skip the smoker box steps)
In the morning soak 3 cups of chips in water, drain, and place inside the smoker box.
Place the smoker box on the grill grate while preheating the grill to 400 degrees.
Move the smoker box to the side of the grill and turn the burner below the box to medium or low (keep the grill temperature between 200-225. Turn off the other burners and place the ribs, meaty side up, directly over the burners that are OFF.
Using a pastry brush, spread the mop on top of the ribs about every 40 minutes.
After 3 hours, remove the ribs from the grill.
Place ribs on a sheet of aluminum foil. Spoon about 1/2 the bbq sauce on top and fold the aluminum foil over to seal in the ribs.
Place ribs on a sheet pan in a 225-degree oven for 2 1/2 – 3 hours, or until the meat has shrunk back about 1/2 inch from the ends of the rib bones and the meat is tender enough to tear with your fingers.
Let rest for 20 minutes before cutting.
Serve with reserved bbq sauce.
