Berry Baby Backs

Berry Baby Back Ribs, no marinating required

The backyard grill is out of commission (again) and the replacement won’t be delivered for another while.

But that doesn’t mean a hankering for ribs doesn’t hit hard. Ribs from the grill are always first choice but these oven-baked BERRY BABY BACKS are more than a little comestible.

Plus, most recipes for baby back ribs call for an afternoon or more of marinating. This recipe better fits a clamoring culinary clock, as in, “How about ribs, you know, now?”

From craving to table, no more than two hours need pass, including plenty of time for a butcher-counter stop.

ALANNA's TIPS Since frozen fruit often comes in 16-ounce bags, consider doubling the sauce, freezing half for another time. Doubled or not, the sauce can be made in advance if that’s more convenient. If you love garlic, do add a couple of cloves to the fruit sauce. You know how jars of minced garlic simplify food prep? Now there are similar products for ginger. Check your local grocery for a tube version that’s pricey or visit an international market when you have the chance to stock up on jars on the cheap. For a silky glaze, press the purée through a strainer into a saucepan. • Leftover ribs reheat well. Just wrap in foil, either whatever’s left or in individual servings, and heat for about 15 minutes at 350F.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a favorite recipe for ribs to e-mail.

BERRY BABY BACKS

Hands-on time: 25 minutes
Time to table: 1 hour, 15 minutes
Makes about 16 ribs
  • 4 cloves garlic, minced
  • 4 teaspoons chili powder
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • 2 pounds baby back pork ribs

  • 8 ounces frozen raspberries or blackberries (see ALANNA’s TIPS)
  • 2 cloves garlic (optional)
  • ¼ cup ketchup
  • ¼ cup honey
  • ¼ cup fresh ginger (see TIPS)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Tabasco sauce

Cover rimmed baking sheet with foil. Stir together garlic, chili powder, cumin and salt in small dish, rub it on meaty side of the slabs. Arrange slabs on baking sheet, meaty side up. Bake at 400F for 50 minutes.

Purée remaining ingredients in a blender. (See TIPS.) Transfer to a saucepan and cook over medium high for about 15 minutes, stirring often, until reduced by about half.

Coat ribs with sauce and bake an additional 10 minutes or until the sauce browns and forms a thick glaze. Cut slabs between bones into individual ribs and serve with remaining sauce.

NUTRITION ESTIMATE Per Rib: 124 Cal (54% from Fat); 6g Protein; 7g Tot Fat; 3g Sat Fat; 9g Carb; 2g Fiber; 219mg Sodium; 24mg Cholesterol, Weight Watchers 3 points

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Love your blog and the pics. I just recently published an entry on my blog where I slow grilled some baby back ribs. Would love for you to check it out and give me your opinion.

Thanks!!!

Joe

http://cookingquest.wordpress.com
Blogger Joe Horn on 7/02/2008
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna