Chipotle Blackberry Pork Ribs

Pair With: Pais Viejo

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The juicy tart berry fruit of the Viejo with the smoky, sticky blackberry ribs is every bbq’s dream pairing!


  • 1 tablespoon chili powder

  • 1 tablespoon smoked Spanish paprika

  • 1 large clove garlic minced

  • 2 teaspoons Kosher salt

  • 2 pounds pork ribs

  • 2 cups fresh or frozen blackberries, thawed

  • ½ cup ketchup

  • ½ cup brown sugar

  • ¼ cup chopped seeded chipotles in adobo sauce

  • 2 tablespoons Dijon mustard

  • 2 tablespoons peeled and minced fresh ginger

  • 2 tablespoons apple cider vinegar 


Preheat oven to 325°.  Mix chili powder, paprika, garlic and salt in a small bowl; rub mixture into ribs.  Place ribs on a large rimmed baking sheet covered in foil, meaty side up.  Cover tightly in foil and bake 1 hour.  Meanwhile, puree remaining ingredients in blender until smooth.  Strain puree into a heavy medium saucepan; discard solids.  Cook pure over medium-high heat until reduced to about 1 cup, stirring frequently, about 5 minutes.  Season to taste with salt and pepper.

Remove foil from ribs.  Brush with enough sauce to coat.  Continue baking, uncovered, until sauce browns and forms a glaze, about 10 minutes.  Cut individual ribs and serve with remaining blackberry sauce.

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