Blackberry BBQ Ribs
Blackberry BBQ Ribs are slow smoked, glazed with homemade blackberry bbq sauce and finished in a foil packet cooked until fall apart tender.
For weekend cookouts and special occasions, we almost always choose baby back ribs. We’ve tried many methods and while all are delicious, the Fall off the Bone method is our favorite.
Grilled Baby Back Ribs are guaranteed to please the crowd. Serve them up with Jalapeno Hashbrown Casserole and Grilled Corn on the Cob for a menu that will have everyone coming back for more.
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Ingredients Needed
- Baby Back Ribs
- Olive Oil
- Kosher Salt
- Coarse Ground Pepper
For the Blackberry BBQ Sauce
- Blackberry All Fruit ~ Found near the jams and jellies. This is a seedless spread with great blackberry flavor. We used Polaner brand, Smuckers has something similar.
- V8 Juice
- Brown Sugar
- Worcestershire Sauce
- Apple Cider Vinegar
- Granulated Garlic
- Smoked Paprika
Step by Step Directions
Prepare the blackberry bbq sauce by combining all of the ingredients in a saucepan. Whisk together and cook over medium heat until mixture comes to a low boil. Lower to simmer and cook 5 minutes. Remove from heat and set aside. Sauce will thicken when it cools.
Remove ribs from packaging and pat dry with paper towels. Remove the membrane from the bone- side of the ribs if desired. We usually leave it on, it’s optional.
Brush or spray a light coating of olive oil and season with salt and pepper.
Prepare a grill fire or off set smoker to 275° using hickory, oak or pecan for smoke flavor.
Place ribs onto the smoker and cook with the lid closed for 1 hour.
Remove ribs from the grill and place on a large piece of heavy duty aluminum foil.
Brush with a heavy coating of blackberry bbq sauce.
Fold the foil around the ribs and return to the smoker, pellet grill or oven for 1 1/2 – 2 hours until ribs reach 205° – 210° using a digital meat thermometer.
Remove from smoker and carefully open the foil, it will steam. Rest for 20 minutes.
Recipe Notes
For this recipe we cooked 4 racks of baby back ribs. Cut the recipe in half if you are feeding a smaller crowd.
Storage: Store leftover bbq sauce in an airtight jar in the refrigerator up to 1 month.
Store leftover ribs wrapped in plastic wrap or foil in the refrigerator up to 4 days.
Reheat ribs on a baking sheet covered with foil at 350°. Bake for 8- 10 minutes or until heated through. Ribs can be reheated on the stovetop in a covered pan over medium heat, turning after a few minutes to heat from both sides.
The blackberry bbq sauce is a sweet sauce that pairs perfectly with the smoky pork ribs and they are fall off the bone tender. We served these for our son’s birthday and they were a huge hit with the entire family.
Add these Blackberry BBQ Ribs to your next cookout menu for fall apart tender baby back ribs that are sweet, smoky and delicious.
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Blackberry BBQ Ribs
Ingredients
Blackberry BBQ Sauce
- 10 ounces blackberry all fruit
- ½ cup V8 Juice
- ¼ cup brown sugar
- 1 ½ teaspoon Worcestershire sauce
- 1 ½ teaspoons apple cider vinegar
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoons smoked paprika
Ribs
- 4 racks baby back ribs
- ¼ cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground pepper
Instructions
- Prepare the blackberry bbq sauce by combining blackberry all fruit, V8 juice, brown sugar, Worcestershire sauce, apple cider vinegar, garlic and smoked paprika in a saucepan.
- Cook over medium heat, whisking until well combined. Bring to a low boil and lower to simmer for about 5 minutes. Remove from heat and set aside. Sauce will thicken when it cools. Cover and refrigerate if making ahead.
- Remove ribs from packaging and pat dry with paper towels. Remove the membrane from the bone- side of the ribs if desired. We usually leave it on, it's optional.
- Brush or spray a light coating of olive oil and season with salt and pepper.
- Prepare a grill fire or off set smoker to 275° using hickory, oak or pecan for smoke flavor.
- Place ribs onto the smoker and cook with the lid closed for 1 hour.
- Remove ribs from the grill and place on a large piece of heavy duty aluminum foil.
- Brush with a heavy coating of blackberry bbq sauce.
- Fold the foil around the ribs and return to the smoker, pellet grill or oven for 1 ½ – 2 hours until ribs reach 205° – 210° using a digital meat thermometer.
- Remove from smoker and carefully open the foil, it will steam. Rest for 20 minutes.
- Brush with additional sauce if desired. Slice and serve immediately.
