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Baby Back Ribs with Asian Blackberry Glaze

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Baby Back Ribs with Asian Blackberry Glaze


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Baby Back Ribs with Asian Blackberry Glaze

Submitted by Corporate Chef Andy Stewart



    • 2 racks pork baby back ribs, silver skin removed
    • 1/2 of the Sauce
    • 1/2 pint blackberries, chopped
    • thinly sliced green onions


    Step 1. 

    Marinate ribs overnight in half of the sauce. Preheat oven to 325 degrees. Remove ribs from marinade and place on grate over large ovenproof pan and pour 1/4 cup water into the pan. Cover tightly and place the pan into the oven and cook until soft and fully cooked - 1 1/2 to 2 hours. Remove from pan and let cool slightly.

    Step 2. 

    Strain any liquid in the pan through a fine-mesh strainer fitted with cheesecloth and add the rest of the liquid to the sauce mixture. Bring this to a simmer and reduce it by one-third, creating a glaze, keeping warm. Turn the heat up on the oven to 375 degrees and carefully place cooked ribs on a sheet pan. Brush liberally with the simmering glaze and place back in the oven for 10 minutes, brushing with more glaze every 3 to 4 minutes. Serve the ribs cut into individual sizes with more of the glaze, some chopped blackberries and some sliced green onions.

    Step 3.  Sauce

    Whisk all ingredients together and refrigerate until ready to use. 

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