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BLACKBERRY GLAZED BABY BACK RIBS

3B0A4165-5A22-4704-B560-4C57B8B03E04_1_201_a

Ingredients

2, 3.5-4 pounds racks baby back ribs

4 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

 

Glaze:

2 cups blackberries

¼ cup brown sugar

¼ cup honey

¼ cup balsamic vinegar

½ cup Stella Rosa Watermelon wine

1 tablespoon fresh ginger root, grated on a microplane

3 tablespoons corn starch

¼ cup water

Instructions

Cover a large rimmed baking sheet with foil.  Rinse the ribs with cold water and pat dry with paper towels.  Rub the racks all over on both sides with the Cajun seasoning.  Cover tightly with foil, meaty-side-up and let marinade for 2-3 hours or overnight. Bring the ribs room temperature 30 minutes before cooking.

Preheat your grill to 300 degrees.  I create indirect heat by only turning on the left and right burners and leaving the center burner of the grill off.  Place the foil covered pan of ribs on the grill, cover, and cook for 1 hour.  A fork should slide in and out easily on the center of the rack and the meat should be very tender.

While the ribs are cooking, make your glaze.  Combine the blackberries, brown sugar, honey, vinegar, wine, and ginger in a large saucepan and cook over medium heat.  Using a potato masher, crush the berries as it cooks.  Let cook until boiling.

Combine the cornstarch and water in a small bowl and whisk until the cornstarch is dissolved.  Add it to the pan and continue to cook, stirring constantly, until the glaze thickens and becomes glossy, about 2-3 minutes.

When the ribs are tender, remove the foil and turn on the center grate of the grill.  Bring the temperature up to 350 degrees.  Remove the ribs from the baking sheet and place them directly on the grate, with the lid closed.  Cook for 5-7 minutes on each side.

Brush the ribs with a layer of the blackberry glaze on each side and let them cook for 2-3 minutes.  Flip them over and repeat.  Repeat this process 3 or 4 times, flipping in between, to create a thick layer of sticky glaze.  Brush any remaining glaze on the tops of the ribs and cut in between the bones to make individual ribs.

Serve with grilled watermelon and pineapple salad tossed with feta, basil, and mint.  Get out some extra napkins, pour yourself another glass of the Stella Rosa Watermelon wine …and devour!!

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