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Baker Troop

Baby Back Ribs with Blueberry Balsamic Barbecue Sauce


5.0/5 rating 1 vote
  • Time: 1 day
  • Serves: 4
  • Complexity: medium
  • Carbs: 20
  • Serving Size: 2 Ribs
Baby Back Ribs with Blueberry Balsamic Barbecue Sauce


For the Ribs:
1 racks baby back ribs
1 tablespoon Honey-Habanero dry rub

For the Blueberry Balsamic Barbecue Sauce:
6 oz blueberries (fresh or frozen works)
2/3 cup blueberry balsamic vinegar
1/2 cup honey
1/3 cup onions (2 tablespoon dry minced)
2 cloves garlic, minced
1 tablespoon molasses
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper


Start meat prep by pulling off rib back membrane. Dry any juice off meat and lightley sprinkle 1 tablespoon of Honey-Habanero dry rub.
Place the ribs bone side down on the rack on smoker.

Make the blueberry barbecue sauce. In a medium saucepan over medium heat, stir together the blueberries, honey and blueberry balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the blueberries have burst and released their juices, about 5 minutes. Add the shallots and garlic and let it cook for about 5-7 minutes more. Stir in the molasses, salt and pepper, and continue simmering the sauce until it has thickened, about 15-20 minutes. Remove from heat and let it cool; it will thicken as it sits. In a blender, blend the sauce together to puree the sauce into a smoother consistency. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.

• 3 hours of smoking unwrapped at 225 degrees, followed by
• 2 hours of cooking wrapped in foil (with a little liquid, such as apple juice generous basting of blueberry barbecue sauce ), followed by
• 1 hour of cooking unwrapped at a higher temperature of 250 degrees, with a generous basting of blueberry barbecue sauce