Tom's Blackberry Chipotle Ribs

Tom's Blackberry Chipotle Ribs

Ingredients

• Ribs with Spice Rub
• 3 racks pork baby back ribs
• 1/4 cups paprika
• 1 tablespoon ground black pepper
• 2 tablespoons sugar
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons salt
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• Blackberry Chipotle Glaze
• 1 tablespoon olive oil
• 1 cup diced onion
• 3 cloves garlic, chopped
• 1 tablespoon chopped chipotle chilies in adobo, seeds removed
• 3 packages (6 ounces each) Blackberries
• 1/2 cups Celia's Blackberry Ginger Balsamic Vinegar
• 1/4 cup honey
• 1 teaspoon salt
• 3 tablespoons chopped cilantro

Directions

1. Ribs with Spice Rub
2. Rinse and pat dry ribs. Mix paprika, black pepper, sugar, chili powder, salt, garlic powder and cayenne in small bowl until well blended. Rub spice mixture into each side of ribs. Place ribs on flat baking sheet, cover with plastic wrap and refrigerate 2 hours or overnight.
4. Blackberry Chipotle Glaze
5. Heat oil in a medium saucepan over medium-high heat and cook onions 4 minutes or until soft. Add garlic and cook 1 minute. Stir in chipotle chilies and cook 1 minute, stirring constantly. Add blackberries, vinegar, sugar and salt, stir until blended. Bring to a boil, stirring frequently. Reduce heat to low and simmer 35 minutes or until reduced to 1 1/2 cups. Remove from heat. Pour into blender or food processor and puree until smooth. Strain mixture to remove seeds.
7. To grill ribs
8. Grill ribs over indirect heat for 20 to 25 minutes. Brush both sides of ribs with blackberry chipotle sauce. Turn ribs over and baste every 10 minutes. Repeat two to three times as the ribs cook through. When the meat pulls away from the bone, the ribs are done.Take ribs off the grill and allow to rest for 10 minutes. Sprinkle ribs with cilantro and serve.