Ribs with Blueberry Barbecue Sauce
Ingredients
SPICE MIX
3 teaspoons sweet paprika
3 teaspoons ground cumin
1 1/2 teaspoons sea salt flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
FRESH BLUEBERRY BARBEQUE SAUCE (makes 750ml)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 1/2cups (375 ml) passata
2 x 125g punnets blueberries
1/3 cup (80g) firmly packed brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Preheat the oven to 200 °C
Place the ribs on a large tray and rub with spice mix to coat. Cover and refrigerate for at least four hours, or overnight.
Preheat a gas or coal barbeque with a lid to 150 °C. Alternatively you can use an oven.
If using a coal barbeque, heat the coals until they have a thin coating of grey ash, then push them to the sides of the barbeque. If using a gas barbeque heat using the outside jets only.
Place a drip tray in between the coals or on top of the middle gas jets (which are turned off) and set the rack on top. Place the ribs bone side down on the rack over the drip tray. Cover and cook over indirect heat, turning occasionally, for 2–2 1/ 2 hours, until very tender.
If using an oven, place the ribs in a large deep roasting tray and cover with foil. Cook for 2–2 1/2 hours, until very tender.
Meanwhile to prepare the blueberry barbeque sauce, heat the oil in a medium saucepan over low heat. Cook the onion and garlic, until softened. Add the passata, blueberries, sugar, vinegar, Worcestershire sauce, cumin and cayenne pepper and bring to the boil. Decrease the heat to low and gently simmer for 10 minutes, or until reduced and thickened slightly. Puree using a handheld blender. Set aside to cool.
Once tender, baste the ribs with sauce and grill over direct heat, for 3–4 minutes on each side, until caramelised and slightly charred. If using an oven, increase the heat to 220 °C and cook, uncovered, for a further 10–15 minutes, until caramelised. Transfer onto a chopping board, cover loosely with foil and set aside to rest for 10 minutes.
Cut into individual ribs and serve with additional sauce.
Note: Blueberry barbecue sauce can be stored in the refrigerator for up to 1 month.
Ingredients
Directions
Place the ribs on a large tray and rub with spice mix to coat. Cover and refrigerate for at least four hours, or overnight.
Preheat a gas or coal barbeque with a lid to 150 °C. Alternatively you can use an oven.
If using a coal barbeque, heat the coals until they have a thin coating of grey ash, then push them to the sides of the barbeque. If using a gas barbeque heat using the outside jets only.
Place a drip tray in between the coals or on top of the middle gas jets (which are turned off) and set the rack on top. Place the ribs bone side down on the rack over the drip tray. Cover and cook over indirect heat, turning occasionally, for 2–2 1/ 2 hours, until very tender.
If using an oven, place the ribs in a large deep roasting tray and cover with foil. Cook for 2–2 1/2 hours, until very tender.
Meanwhile to prepare the blueberry barbeque sauce, heat the oil in a medium saucepan over low heat. Cook the onion and garlic, until softened. Add the passata, blueberries, sugar, vinegar, Worcestershire sauce, cumin and cayenne pepper and bring to the boil. Decrease the heat to low and gently simmer for 10 minutes, or until reduced and thickened slightly. Puree using a handheld blender. Set aside to cool.
Once tender, baste the ribs with sauce and grill over direct heat, for 3–4 minutes on each side, until caramelised and slightly charred. If using an oven, increase the heat to 220 °C and cook, uncovered, for a further 10–15 minutes, until caramelised. Transfer onto a chopping board, cover loosely with foil and set aside to rest for 10 minutes.
Cut into individual ribs and serve with additional sauce.
Note: Blueberry barbecue sauce can be stored in the refrigerator for up to 1 month.
