• 1 1/2 lb spare ribs
  • 3 t. chili powder
  • 3 minced garlic cloves
  • 1/2 t. salt
  • 2 c. fresh or frozen blackberries (or red raspberries can be substituted)
  • 1/3 c. ketchup
  • 1/3 c. maple syrup
  • 2 1/2 t. ginger powder
  • 1 1/2 T. balsamic vinager
  • 1 t. sriracha (or more to taste)

Preheat oven to 400 degrees. Mix chili, garlic and salt and rub into both sides of the spare ribs. Place ribs meaty side up on a rimmed baking sheet and cook for about 50 minutes.

Meanwhile, place all remaining ingredients in a blender and liquify. Pour blackberry mixture through a sieve into a sauce pan, pressing mixture with a spatula to work the juice through. Cook the blackberry sauce over medium-high, uncovered, for about 10 minutes, stirring constantly once it starts to bubble. Set aside.

Once ribs have cooked 50 minutes, take out of oven and brush both sides liberally amount with the blackberry sauce. Return ribs to the oven, again meaty side up, and cook for another 10 minutes – no longer. Cut ribs into individual pieces, place on platter or serving dishes, and spoon more sauce over the top. Serve with leftover sauce on the side for dipping.

Serves 2 or more as an appetizer.

Submitted by Anna Tulou

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