Blackberry Brandy Ribs

• Meat

  • 1 rack Baby back ribs

• Produce

  • 2 cloves Garlic

• Condiments

  • 1/2 cup Blackberry jam/preserves
  • 1/2 cup Chili sauce
  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1/2 cup Brown sugar
  • 3 tbsp Creole seasoning

• Beer, Wine & Liquor

  • 1 tbsp Brandy

Found on bakeatmidnite.com

Description

Ingredients

• 1 rack (about 4 lbs) baby back ribs
• Rub:
• ½ cup brown sugar
• 3 tbs creole seasoning (see NOTES)
• Glaze:
• ½ cup chili sauce
• ½ cup blackberry jam/preserves
• 1 tbs dijon mustard
• 1 tbs brandy (optional)
• 2 cloves garlic, crushed

Directions

• Remove silverskin from bone side of rib rack. This is the opaque membrane that covers the bones. If you use pliers or even your fingers to grab a corner at the end of the rack, you can pull this skin right off. Leaving it on will cause the ribs to curl because it contracts during cooking.
• Mix brown sugar and creole seasoning. Rub into rib meat very well.
• Place ribs in a zipper storage/freezer bag and refrigerate overnight.
• In a small saucepan, combine all glaze ingredients. Cook over medium heat until sauce begins to boil. Boil 1 minute; remove from heat and set aside to cool.
• Light one side of a gas grill and preheat grill to medium heat (about 300 degrees F).
• Place ribs on UNLIT side of grill. Close grill lid and cook for about 3 hours. Make sure the temperature is between 200-300 degrees F.
• Brush the ribs with the glaze. Crisp ribs over direct heat--you want the sauce to bubble. Watch carefully that they dont burn. About 1 minute per side should be sufficient.
• If you wish to smoke the ribs as well, see the post for a link to my guide for smoking in a gas grill.
• May also be cooked in a 300 degree oven for the same length of time.