| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 2 hr 15 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 2 hr 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 pints blueberries
- 1/2 cup brown sugar
- 1 cup balsamic vinegar
- 1 cup red wine vinegar
- 1 clove garlic, minced
- 1 onion, sliced
- 1 habanero pepper
- 1 dark beer
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground coffee
- 1 tablespoon chipotle powder
- 5 pounds smoked and cooked St. Louis cut pork ribs
Instructions
- Add all the ingredients for the sauce into a saucepan and cook for 2 hours over medium-low heat. Remove the sauce from the heat and place into a food processor or blender and puree. Strain the sauce and set aside.
- Preheat grill over medium-high heat.
- Place the ribs onto the grill and brush with sauce. This will glaze the ribs while they cook.
- The blueberries add a subtle sweetness to the sauce to play off the heat of the chiles and the acid of the vinegar.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 764 |
| Total Fat | 54 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 37 g |
| Cholesterol | 181 mg |
| Sodium | 221 mg |
| Serving Size | 1 of 10 servings |
| Calories | 764 |
| Total Fat | 54 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 37 g |
| Cholesterol | 181 mg |
| Sodium | 221 mg |
Reviews
Way too much vinegar. I tried to doctor it up but I failed and tossed all of it.
Made this for 4th of July and all we could taste was vinegar. Not good.
I love this sauce. No need to strain. Question though- I use 3 plastic clam shells of blueberries from the store. How many ounces of blueberries am I supposed to use?
It’s not bad. I fixed it with a tsp or so of smoked sea salt. Made this a 2/3 recipe. Liked it a lot after addding the salt. Added some more depth to the recipe!! Thanks for the great base though!!
Great recipe, I was looking to use up some frozen blueberries and we were having beef ribs. I did not have a fresh habanero but did have a few dried ones on hand and used one of those. Had 5 for dinner and all loved it, also suggested that it would be good on pancakes. We just finished a batch of blueberry pancakes with leftover reheated sauce and it was excellent.
While good for ribs, if you skip the straining step, this makes an incredible go-to bbq sauce. I make this sauce in batches and always have some on hand for the impromptu grilling night. Especially good with hamburgers. Mix some in to the meat next time you make them.
Also, when you cook with the sauce, some of the inherent sweetness cooks out. If you want to maintain some of that fruitiness to the final product, up the amount of blueberries you use. Also makes a great sauce to serve on the side.
My wife announced that she would be cooking Saturday dinner… and ribs no less (not the cook in the family). I must say I was cautiously optimistic. The ribs in sauce that she served to me were quite possibly the best that I’ve had! And I’ve had a lot of ribs prepared in all the classic fashions over the years. Not sure that she followed the recipe exactly but these ingredients are a winning combination. A++ for this recipe!!!