blackberry-hoisin barbecue ribs
total time 2 hrs 30 min
|
prep time 20 min
|
cook time 2 hrs 10 min
|
serves 4
Ingredient list
1 pint Always Fresh blackberries, halved
1 rack pork spare ribs, about 3 lbs, trimmed of any excess fat and membrane
1 tsp garlic powder
1 tsp onion powder
½ tsp coarse salt
½ tsp black pepper
1 tsp ground coriander
1 tsp paprika
1 tsp five spice powder
1 Tbsp sesame oil
3 scallions, sliced, divided
2 cloves garlic, minced
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp honey
½ cup hoisin sauce
1 star anise
¼ cup water
Instructions:
- Preheat oven to 300° F. Place the ribs on a wire rack set on top of a parchment paper lined baking sheet. Pat the ribs dry with a paper towel. Using a small bowl, combine garlic powder, onion powder, salt, pepper, coriander, paprika and five spice powder. Rub the spice mixture on both sides of the rack and place meat side up. Cover the pan with foil forming a seal around the edge of the baking sheet. Cook the ribs until tender, about 2 hours.
- Using a small saucepan over medium heat, heat the sesame oil. Add 2 scallions and garlic and sauté until fragrant, about 2 minutes. Add the vinegar, ketchup, honey, hoisin, star anise, water and blackberries. Stir to combine and simmer until sauce thickens and the black berries break down, about 10 minutes, stirring occasionally. Remove from heat.
- Remove ribs from oven, increase oven temperature to broil. Remove the foil, brush the ribs with a cup of hoisin barbecue sauce and return ribs to oven. Broil ribs until sauce has glazed the ribs and becomes caramelized, rotating the pan as needed, about 5 minutes. Carefully watch the ribs to prevent burning. Allow ribs to set 10 minutes before slicing.
- Place sliced ribs on a serving platter. Sprinkle with remaining sliced scallions, serve additional barbecue sauce on the side.
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