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Ribs Blackberry Brandy BBQ Sauce

There's nothing quite like a succulent rack of sweetly glazed ribs. The marinade of this recipe seeps into the juicy meat, providing the perfect stage for the Blackberry Brandy BBQ Sauce. This recipe involves a few hours of hands-off cooking, leaving you time to relax while the alluring aroma fills the air.

SERVING SIZE: 6 | COOKING TIME: 3 hours (hands off cooking)

RIB INGREDIENTS:

  • 3 racks baby back pork ribs
  • 1/2 cup Rib Dry Rub
  • 4 cups Rib Marinade
  • 1 1/2 cups Blackberry Brandy BBQ Sauce

DRY RUB INGREDIENTS:

  • 1 cup light brown sugar
  • 1 1/2 Tbsp PepperMary™ Cajun Blend
  • 7 Tbsp Pepper Mary™ Island Jerk Rub
  • 3 Tbsp kosher salt

MARINADE

  • 1/2 cup liquid smoke
  • 24 fl. oz Coca-Cola®
  • 2 Tbsp Worcestershire sauce
  • 4 cups water

SAUCE INGREDIENTS

  • 1 1/2 Tbsp olive oil
  • 2 Tbsp shallots, minced
  • 1/2 Tbsp onion powder
  • 3/4 cup blackberry brandy
  • 6 Tbsp red wine vinegar
  • 3/4 cup Worcestershire sauce
  • 1 1/2 cups ketchup
  • 1/4 cup honey
  • 1/4 cup marion berry puree

 

STEP 1: PREPARE DRY RUB

  • Combine Dry Rub ingredients in a bowl (place to the side.)

STEP 2: PREPARE MARINADE

  • Whisk Rib Marinade ingredients in a bowl (place to the side.)

PREPARE BBQ SAUCE

  • Heat sauce pot with olive oil and saute shallots until light brown. Add onion powder and saute for one minute. Deglaze with blackberry brandy and reduce by a fourth.
  • Add red wine vinegar, Worcestershire sauce, ketchip, honey and marionberry puree. Bring to a boil, then lower heat and simmer for 40 minutes. Blend with immersion blender for one minute to puree shallots.

TIPS:

Keep leftover sauce in the fridge for up to 10 days or store in the freezer for up to one month. You can substitute marionberry puree for blackberry puree or jam.

STEP 4: COOKING THE RIBS

  • Preheat ove to 375F. Lightly coat ribs with dry rub.
  • Place baking rack in the bottom of a 6-inch deep roasting pan.
  • Add marinade and arrange ribs standing in the pan, bone to bone.
  • Create airtight cover over pan with plastic wrap and aluminum foil.
  • Bake for 2 1/2-3 hours. Remove from oven and leave covered for 30 minutes to rest.
  • Arrange ribs top side up on sheet tray, brush with BBQ sauce, and place under broiler. Remove from the oven when the meat easily pulls off the bone and sauce begins to camelize.
  • Bake for 2 1/2-3 hours. Remove from the oven and leave covered for 30 minutes to rest.
  • Cut full racks in half, plate and serve.