Berry Ginger Carmelized Ribs

Ribs are a comfort meal for me. I have strong memories of family gathered around a table at the lake, everyone licking messy fingers.

My grandma would serve ribs with corn on the cob with those little corn holders toothpicked into each end of the corn. I need to bring those back.

This recipe is INCREDIBLE. Trust me on this one. The berries, ginger, honey, catsup, and hot sauce all play off of each other beautifully.

Every single time I make this recipe someone wants the recipe.

I also have a favorite way of making ribs. I boil them first. I know, I know. You grillers can’t get behind this. But this technique, followed by a slow roast, creates PERFECT fall-off-the-bones ribs every single time.

There’s nothing better than family sharing a delicious meal around a table. This one will be memorable.

Berry Ginger Carmelized Ribs

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This is my favorite rib sauce of all time.  It is a surprising blend of flavors and it just works – trust me!!!!

• Author: Krista Gilbert

Ingredients

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MARINADE:
1 ¼ cups blackberries, huckleberries, or a mix of berries
¼ cup catsup
¼ cup honey
1/2 cup packed brown sugar
¼ cup minced ginger
1 teaspoon pepper
1 or 2 teaspoons hot sauce, to taste
salt, to taste

Ribs, 1 large Costco sized rack

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Instructions

Mix all ingredients into a blender and puree.

Pre-heat oven to 250 degrees.

Boil ribs in a large stock pot about 15 min.
Remove and drain off all water.

Place ribs in a large roasting pan.  Brush on berry sauce until smothered.  Cover with foil.  Place in oven and cook for 3-4 hours, occasionally brushing with more sauce and turning over.

When done, the rib meat will fall off the bones and the sauce will be carmelized.

Be ready to give out this recipe!  It’s a crowd pleaser.