Blackberry Glazed Grilled Ribs

Jump to Recipe

Blackberry Glazed Grilled Ribs was compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Blackberry Glazed Grilled Ribs are tender, flavorful, and delicious.

I love a good party, especially a birthday party and there’s a big one on the horizon. I’m not talking about my birthday in August. It’s not really a biggie since I’ll still be 39 and holding!

I’m talking bigger than that! I’m talking fireworks, Blackberry Glazed Grilled Ribs, and Red, White, and Blue everything! We will be celebrating our nation’s 244th birthday (if I did my math correctly) on the 4th of July and at my house, it’s time to get the party started.

Cooking and planning the tablescape are two of my favorite activities. Since our 4th of July party will take place outside, I’ve got the cutest (and easiest) patriotic centerpiece ever. Click here for my Easy DIY Patriotic Centerpiece.

Let’s jump right into my family’s favorite summertime entree.

Ingredients You’ll Need For Blackberry Glazed Grilled Ribs

cumin
chili powder
salt
Smithfield Extra Tender Back Ribs
fresh blackberries (or frozen)
KC Masterpiece barbecue sauce (or your favorite BBQ sauce)
1/2 cup honey
2 teaspoons Tobasco Hot Sauce

How To Make Blackberry Glazed Grilled Ribs

Grilled ribs are a given for our 4th of July celebration. My family and friends would be disappointed if I served any other entree. Since blackberries are at their peak here in South Carolina, I like to make Blackberry Glazed Grilled Ribs.

Mix together cumin, chili powder, and salt in a small bowl.

Rub the mixture into ribs and let sit on the kitchen counter for 30 minutes.

Meanwhile . . .

Get the Grill Going

It’s so easy to grill ribs! Before heading to Walmart for Smithfield Fresh Pork, I check to make sure I have everything I need to grill, including Kingsford® Match Light® and the ingredients for my Blackberry Glaze.

Form a pyramid of 30-40 charcoal briquettes. Light the briquettes with a long match or a grill lighter. Spread the briquettes out once they are mostly covered with gray ash.

We like to grill ribs over indirect heat by using a drip pan (filled halfway with warm water) on the side under the grate where the ribs will cook. Spread the briquettes on the other side.

Place the rack of ribs bone side down over the drip pan, close the grill cover, and grill for one hour. Turn ribs and grill for another hour. Ten minutes before removing the ribs from the grill, brush with the Blackberry Glaze. Serve the remaining glaze as a dipping sauce.

Blackberry Glaze

Mix together the blackberries, KC Masterpiece, honey, and Tobasco sauce in a blender. Puree until almost smooth.

Strain the blackberry puree through a sieve into a medium saucepan.

After pouring the blackberry puree into the sieve, mash down with a spoon several times to make sure all the good stuff gets through and all that’s left is the blackberry seeds. Discard the seeds.

Cook, stirring often, for five minutes. Keep warm.

My husband declares my Blackberry Glazed Grilled Ribs the best ever! He has already put in his request for these ribs again next weekend.

Yield: 3-4 servings

Blackberry Glazed Grilled Ribs

Blackberry Glazed Grilled Ribs are tender and full of flavor.

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

2 teaspoons cumin
4 teaspoons chili powder
1 teaspoon salt
Smithfield Extra Tender Back Ribs
2 cups fresh blackberries (or frozen)
1 cup KC Masterpiece barbecue sauce
1/2 cup honey
2 teaspoons Tobasco Hot Sauce

Instructions

In a small bowl, mix the cumin, chili powder and salt together. Rub into the slabs of ribs.
Grill ribs for approximately two hours. Place the rack of ribs bone side down over the drip pan, close the grill cover and grill for one hour. Turn ribs and grill for another hour. Ribs are done when the internal temperature reaches 195º F.
Ten minutes before removing the ribs from the grill, brush with the Blackberry Glaze.
To make the glaze: Mix together the blackberries, KC Masterpiece, honey, and Tobasco sauce in a blender. Puree until almost smooth. Strain the blackberry puree into a sauce pan and discard the solids left in the sieve.
Cook puree over medium heat for about five minutes, stirring often.
About 10 minutes before the ribs are done, brush with enough of the blackberry puree to coat.
Serve with remaining blackberry puree.