Blackberry Bbq Ribs Food

BBQ RIBS ON THE GRILL

Steps:

• Preheat grill for low heat.
• Cut ribs in half and season with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover pan with a sheet of aluminum foil.
• Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 1/2 to 2 1/2 hours. Add barbeque sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BAKED RIBS WITH SPICY BLACKBERRY SAUCE

Steps:

• Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up. Bake ribs 50 minutes.
• Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.
• Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

BLACKBERRY BBQ SAUCE

Steps:

• In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.

BLACKBERRY BBQ RIBS

Steps:

• Cut the ribs into individual ribs.
• Melt the butter in the olive oil, in a frying pan, over medium high. Once the oil is hot, add the pork ribs and sear. You don't want them cooked, but you want the sides brown to hold in the juices and give texture to the meat. You will probably need to do this in batches, so add the butter and oil a bit at a time until all the ribs are cooked.
• Mix all the other ingredients in the blender and puree until smooth.
• Place ribs into crock pot as they sear. Pour sauce over ribs.
• Cook on high for five hours, turn to low and cook another 3-4 hours.
• Enjoy! This is really nice with steamed veggies, with a touch of lemon juice.

BLUEBERRY BBQ

Steps:

• 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.

DRY RUBBED BISON SMOKED RIB-EYE WITH BLACKBERRY SOY BALSAMIC SAUCE, GRILLED BROCCOLI RABE AND GRILLED MUSHROOMS

Steps:

• Combine the salt, pepper and garlic powder in a small bowl. Liberally coat the rib-eyes with the seasoning and set aside.
• Set up a smoker on the stove top by adding the wood chips and tea to the bottom of a foil-lined 4-inch hotel pan. Set another piece of foil over top. Set a 2-inch perforated pan over the top and cover with foil. Turn the heat to medium-high and allow the wood chips to smoke for 10 to 15 minutes.
• Meanwhile, soak the broccoli rabe in water for 25 to 30 minutes.
• Uncover the pan, then add the rib-eyes. Turn off the heat, cover again with foil and smoke for 5 to 7 minutes. Flip the rib-eyes, cover with foil and let sit for 10 minutes.
• Heat a grill pan over medium-high heat. Brush the smoked rib-eyes on both sides with olive oil. Place on the grill pan and cook for 5 to 6 minutes for medium-rare, flipping halfway through. Remove from the grill and allow to rest for 10 minutes. Reserve the grill pan.
• Toss the mushrooms with 2 tablespoons olive oil, a pinch of red pepper flakes and salt. Lay the mushrooms cap-side down on the grill pan and cook until charred and soft, 5 to 6 minutes, flipping halfway through. Remove from the grill, slice into strips and set aside. Reserve the grill pan.
• Drain the broccoli rabe and place on the grill pan. Cook until the water has steamed off and the broccoli rabe is charred. Drizzle with olive oil, season with salt and red pepper flakes and set aside.
• Place the onions and 2 tablespoons olive oil in a medium saucepan. Season with salt and sweat over medium-high heat until soft and translucent, 5 to 7 minutes. Add the ginger and stir to combine. Add the balsamic vinegar, blackberry preserves, soy sauce and half of the blackberries. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes.
• Add the demiglace, return to a boil and reduce until the sauce is thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in the remaining blackberries.
• To serve, remove the bones from the rib-eyes, but reserve for plating. Slice the meat against the grain. Pour any juices on the cutting board into the sauce. Plate the sliced rib-eye alongside the grilled broccoli rabe and mushrooms. Spoon the sauce over the rib-eye and enjoy!

FRESH BLACKBERRY BBQ SAUCE

Steps:

• Mix all ingredients well using a food processor or stick blender.
• Bring to a boil in a saucepan for 2-3 minutes.
• Cool and put in squeeze, strain if you want the seeds removed.
• Keeps well in refrigerator. Add to pork, chicken or beef in place of your regular barbecue sauce.