These oven-baked ribs with blackberry sauce are killer!
They’re baked baby back ribs brushed with the most delicious blackberry ginger sauce for a zesty kick of heat.
And did I mention that the pork just falls off the bone? They are SO tender.
Ingredients for oven-baked rib rub
- Baby back ribs
- Chili powder
Ingredients for blackberry sauce for pork
- Balsamic vinegar
- Hot sauce
- Optional: red pepper flakes
My rule for cooking pork ribs in the oven
As far as I’m concerned, the only method for cooking pork ribs in the oven is to bake them at a low temperature for hours. Low and slow is the key to tender, fall-off-the-bone oven baked ribs… I promise you.
Ribs are naturally tough, so if they’re cooked at too high a temperature for not long enough, they’ll still be tough. Remember, low and slow.
How to prepare oven-baked ribs
Score the membrane thoroughly with a knife or if you have the patience, you can remove the membrane completely.
Mix together the rub ingredients and rub it into both sides of the ribs, then double wrap them in foil and bake for three hours.
How to make blackberry sauce for pork ribs
Add sauce ingredients to a blender and puree until smooth. Strain with a fine sieve to remove all the seeds and bring to a boil in a saucepan on the stove then simmer until it reduces and thickens.
Remove the baked baby back ribs from the oven and peel back the foil. You’ll notice already how the meat is pulling away from the bones.
Baste the ribs generously with the blackberry sauce.
Leave the foil open and bake the pork ribs in the oven for another 15 minutes or until the blackberry sauce browns and thickens into a nice glaze.
Cut the ribs apart and serve with the extra blackberry sauce for drizzling over the top.
This blackberry sauce for pork has ginger in it so there’s a nice spicy kick to it. It’s unbelievably delicious!
Oh my gosh, these are good!
I hope you enjoy these oven baked ribs as much as we do!
What to serve with baby back ribs cooked in the oven
- Easy corn salad
- Broccoli cheese casserole
- Loaded potato pinwheels
- Roasted carrots, potatoes and green beans
- Bacon cheese biscuit bites
Love ribs? Try my Luau ribs recipe too. It starts in the oven and is finished on the grill.
Other pork recipes you may enjoy:
Wednesday Berry Week Recipes
- Berry Pretzel Dessert by Cindy’s Recipes and Writings
- Berry Sourdough Muffins by Hezzi-D’s Books and Cooks
- Blackberry Glazed Chicken by A Day in the Life on the Farm
- Blueberry and Cream Breakfast Pastry by The Freshman Cook
- Mixed Berry Sangria by Family Around the Table
- Oven Baked Ribs with Blackberry Sauce by Eat Move Make
- Raspberry Danish Pinwheels by A Kitchen Hoor’s Adventures
- Raspberry Peach Jam by The Redhead Baker
- Strawberry Spinach Salad Pizza by The Spiffy Cookie
- Strawberry, Bacon & Brie Panini with Balsamic Honey Sauce by Sweet Beginnings
- 2 slabs baby back pork ribs (about 2 lbs)
- 1 1/2 tablespoons chili powder
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Blackberry sauce for pork
- 2 1/2 cups fresh blackberries
- 1/2 cup ketchup
- 1/2 cup honey
- 1/2 cup fresh ginger, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon hot pepper sauce
- Preheat oven to 275 degrees F.
- Score the membrane of the ribs with a knife. In small bowl, mix chili powder, garlic, salt and pepper. Rub into both sides of ribs. Wrap ribs tightly with foil and place on rimmed baking sheet. Bake for 3 hours.
- Meanwhile, puree remaining ingredients in blender until almost smooth. Strain puree into medium saucepan. Cook on medium-high heat, stirring frequently until reduced to about 1 cup. (About 5 minutes) Season with salt and pepper to taste.
- Open foil wrap on ribs. Brush sauce generously over the ribs. Continue baking uncovered for about 15 minutes until sauce browns and forms a thick glaze.. Cut the ribs apart and serve with the remaining blackberry sauce.
Recipe adapted from Epicurious.
Amount Per Serving: Calories: 259Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 955mgCarbohydrates: 58gFiber: 6gSugar: 47gProtein: 4g
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.