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Balsamic-Blueberry Ribs
Recipes
Balsamic-Blueberry Ribs
6 servings
2 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 3 lb pork baby back ribs
  • Aluminum foil
  • 3 tablespoons canola oil
  • 2 tablespoons garam marsala (or pumpkin pie spice)
  • 1 ½ teaspoon kosher salt, divided
  • 2 shallots
  • 2 cups fresh (or frozen) blueberries
  • ⅔ cup balsamic vinegar
  • ½ cup honey
  • ½ teaspoon crushed red pepper
  • 1 tablespoon molasses

Prep

    • Thaw ribs (if needed).

Steps

    1. Preheat grill to 350°F. Arrange ribs on foil in single layer. Combine oil, garam marsala, and 1 teaspoon salt; coat ribs with sauce on both sides (wash hands). Bring up ends of foil and double-fold both sides to completely seal ribs.
    2. Place foil pouch on grill over indirect heat; close lid and cook 2 hours or until tender.
    3. Chop shallots (⅓ cup). Combine in small saucepan on low: shallots, blueberries, balsamic, honey, red pepper, molasses, and remaining ½ teaspoon salt; simmer 10–12 minutes or until mixture thickens. Place mixture in food processor bowl; puree until smooth (strain if desired).
    4. Remove ribs from foil pouch; grill 3–4 minutes on each side or until grill-marked. Serve with sauce on the side for dipping.
    Note: Ribs can be baked at 350°F for 2 hours and served with sauce on the side.

Amount per ⅙ recipe serving: Calories 490, Total Fat 25g, Sat Fat 7g, Trans Fat 0g, Chol 85mg, Sodium 390mg, Total Carb 42g, Fiber 2g, Sugars 37g, Protein 26g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%