Succulent pork ribs roasted low and slow covered in a blackberry glaze that’s got a hint of brandy.  Smoking is optional.

Everyone’s Favorite

Ribs are a perennial favorite with most people. Grilling ribs gives them a great flavor, even if not highly seasoned.

Low Slow And Indirect

The secret to preparing great ribs on the grill is to cook them at a low temperature with indirect heat.

To cook the ribs this way, it’s necessary to have at least two burners on a gas grill because you light one side and place the ribs on the other side. With traditional charcoal grilling, a ring of charcoal is made around the perimeter of the grill and the food is placed in the center where there is no charcoal under the food.

It’s always handy to have a grill with a built-in thermometer so you can keep an eye on the internal temperature of the grill.  The internal temperature of your grill should be between 200 and 300 degrees F.

Ideal For Smoking Too

These ribs will taste even better if you decide to add some smoke to the mix.

Smoking is very easy if you have a gas grill. You don’t need a special smoker or even any special equipment. I wrote a guide on how to smoke in a gas grill and when you read it, you won’t believe how simple it is!

Simple Seasoning

There’s nothing complicated about the seasonings nor the glaze for these ribs. I give a link in the recipe for all of you who want to make your own seasoning blend, but a commercial variety of this flavor is available in your supermarket.

The glaze is simple too because it contains just four ingredients. The brandy, of course, is optional.

The Recipe

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Blackberry Brandy Ribs

Succulent pork ribs roasted low and slow covered in a blackberry glaze that’s got a hint of brandy.  Smoking is optional.

Prep Time8 hours hrs

Cook Time3 hours hrs

Total Time11 hours hrs

Course: GRILLING, Pork

Cuisine: American

Keyword: b;ackberry brandy, pork ribs

Servings: 4

Calories: 601kcal

Author: Judith Hannemann

Ingredients

• 1 rack about 4 lbs baby back ribs

RUB

• 1/2 cup brown sugar
• 3 tbsp creole seasoning see NOTES

GLAZE

• 1/2 cup chili sauce
• 1/2 cup blackberry jam/preserves
• 1 tbsp dijon mustard
• 1 tbsp brandy optional
• 2 cloves garlic crushed

Instructions

• Remove silverskin from bone side of rib rack. This is the opaque membrane that covers the bones. If you use pliers or even your fingers to grab a corner at the end of the rack, you can pull this skin right off. Leaving it on will cause the ribs to curl because it contracts during cooking.
• Mix brown sugar and creole seasoning. Rub into rib meat very well.
• Place ribs in a zipper storage/freezer bag and refrigerate overnight.
• In a small saucepan, combine all glaze ingredients. Cook over medium heat until sauce begins to boil. Boil 1 minute; remove from heat and set aside to cool.
• Light one side of a gas grill and preheat grill to medium heat (about 300 degrees F).
• Place ribs on UNLIT side of grill. Close grill lid and cook for about 3 hours. Make sure the temperature is between 200-300 degrees F.
• Brush the ribs with the glaze. Crisp ribs over direct heat--you want the sauce to bubble. Watch carefully that they don't burn. About 1 minute per side should be sufficient.
• If you wish to smoke the ribs as well, see the post for a link to my guide for smoking in a gas grill.
• May also be cooked in a 300 degree oven for the same length of time.

Notes

You can also use Creole seasoning that is sold in the spice aisle of the supermarket. There are many brands, but McCormick makes one and Slap Ya Mama is another good one.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 66g | Protein: 29g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 645mg | Potassium: 621mg | Fiber: 4g | Sugar: 51g | Vitamin A: 1824IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 2mg

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