BLUEBERRY-CHERRY BBQ BABY BACK RIBS
The homemade cherry-berry sauce in this recipe gets depth and heat from canned chipotle chile in adobo (and a tiny bit of the adobo sauce) -- no ketchup in this BBQ! The fresh fruit brings a brightness that pairs wonderfully with the smoky, falling-off-the-bone-tender ribs.
Provided by Food Network
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the ribs: Position an oven rack in the center and preheat the oven to 325 degrees F. Peel the thin membrane off of the back side of the ribs and discard.
- In a small bowl, combine the brown sugar, coriander, paprika, mustard, 1 tablespoon salt and 1/2 teaspoon black pepper. Sprinkle evenly all over both sides of the ribs. Wrap each rack of ribs in a separate piece of aluminum foil and place on a baking sheet. Bake for 1 1/2 hours.
- For the blueberry-cherry BBQ sauce: Meanwhile, add the olive oil to a medium saucepan and place over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the coriander and cinnamon and cook, stirring, until fragrant, about 1 minute more. Add the cherries, blueberries, chicken broth, cider vinegar, brown sugar, chipotle chile and adobo sauce. Season with salt and pepper. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, mashing the cherries and blueberries with a potato masher halfway through to release their juices, until the fruit is softened and the mixture is saucelike, about 15 minutes.
- Let the sauce cool briefly. Then transfer to a blender and blend until smooth (see Cook's Note). Return to the saucepan and stir in the Dijon. The sauce should nicely coat the back of a spoon. If the sauce is too thin, bring it back to a simmer and continue to reduce until the correct consistency. Reserve 1 cup in a bowl for glazing. Set aside the remainder in the saucepan and cover to keep warm.
- Once the ribs have baked 1 1/2 hours, carefully place each rack on its own baking sheet. Unwrap the ribs from the foil, keeping the foil on the baking sheet as a liner of sorts. Brush the ribs with the reserved 1 cup BBQ sauce and bake until nicely browned and tender when pierced with the tip of a sharp knife, basting once more with sauce halfway through, about 30 minutes.
- Preheat the broiler. Brush another layer of sauce on each rack of ribs and place one of the racks under the broiler until the sauce is caramelized and lightly charred, 3 to 4 minutes (be sure to watch as all broilers vary!). Repeat with the second rack of ribs.
- Transfer the reserved sauce from the saucepan to small bowls. Slice into individual ribs and serve with the sauce for dipping.
CHERRY BERRY BBQ SAUCE
I did ribs last night, so I thought I'd show you what the sauce looks like on them...this is the strained version...DELISH!!! NOTE: When using hickory smoke remember a little goes a long way...1/8 of a teaspoon may seem like not a lot but it is... This is amazing on shrimp and pork
Provided by Irisa Raina 9 @Irisa
Categories Dips
Number Of Ingredients 13
Steps:
- This is one of those dump into a pot and cook it till it is so good and thick. You'll want to stir this often so it doesn't burn. How easy is that?
- After it has cooled, strain and put it in the refrigerator .....or ....if you want it with all the good bits and pieces in it.....keep it like it is....
- This makes 3 - 4 cups depending on how long you cook it......and if you strain it or not.
- This is my baby....where all the magic and mess and magic happens....:-)
BERRY BBQ SAUCE
On weekends, I jazz up our favorite BBQ sauce with blackberries and blueberries. They make a marvelous spread for basting and saucing grilled baby back ribs. -Janet Hix, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
CHERRY BOMB BARBECUE SAUCE
Though barbecue is my cooking passion, I'm not really much of a believer in barbecue sauce. When I make barbecue, I prefer to let the smoke do the talking, not the sauce. But this cherry-based sauce I concocted is pretty darn good - and pretty hot.
Provided by Food Network
Categories condiment
Number Of Ingredients 15
Steps:
- In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
- Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
- Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.
CHIPOTLE-CHERRY BARBECUE SAUCE
Provided by Steven Raichlen
Categories Sauce Low Fat Low Cal Backyard BBQ Low Cholesterol Molasses Simmer Chile Pepper Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.
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- Prepare outdoor grill for direct grilling over medium heat. In small bowl, combine pepper and garlic powder. Rub steak with pepper mixture. Place steak on hot grill rack and cook 10 to 12 minutes or until internal temperature reaches 135°F for medium-rare, turning once halfway through cooking. Transfer steak to cutting board; let stand 10 minutes. Internal temperature will rise to 145°F upon standing
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