Ribs with Black Currant Barbecue Sauce

By anka
June 12, 2015
12 Comments


Author Notes: The best parties are the ones you have with people you love. So go ahead, invite old and new friends for a dinner of no-stress ribs.anka

Food52 Review: WHO: Anka is based in Ontario and specializes in Eastern European-influenced dishes.
WHAT: Sweet-but-not-too-sweet barbecued ribs.
HOW: Roast or grill baby back ribs (even the day before!), then finish them with a smoky-sweet black currant sauce with a kick from chipotle peppers.
WHY WE LOVE IT: These ribs are delicious, easy to make, sweet from the jam, and spicy from the chipotles in adobo. You can even make them ahead of time. What's not to love?
The Editors

Serves: 4

Ingredients

Ribs

  • 4 pounds baby back ribs
  • 2 teaspoons sea salt
  • 2 tablespoons garlic powder

Black Currant Barbecue Sauce

  • 4 tablespoons olive oil
  • 3/4 cup black currant sauce (1/2 cup black currant jam with 1/4 cup of water)
  • 4 tablespoons soy sauce
  • 2 chipotle peppers in adobo sauce
  • 1/2 teaspoon freshly ground black pepper

Directions

Ribs

  1. Season ribs with salt and garlic powder and wrap in aluminum foil. I started with frozen ribs and wrapped them separately.
  2. Bake, wrapped, at 350° F for 1 1/2 hours before cutting open the foil. Brush with barbecue sauce (recipe below) and leave the foil open. Put the ribs back in the oven for 10 minutes, and let the meat rest for 10 minutes before serving.
  3. If you are having a barbecue, cook the ribs ahead of time in the foil and at the end of the first 1 1/2 hours of cooking, leave them wrapped. The ribs can be cooked day before. When dinnertime comes, take the ribs out of the foil, heat them on the grill, and brush with the barbecue sauce. Grill for 10 to 15 minutes. Let rest for 10 minutes before serving.
  4. Make some extra side dishes ahead. The party will be more relaxing for you and more pleasant for your guests.

Black Currant Barbecue Sauce

  1. Put everything in food processor and purée.

More Great Recipes:
Pork|Make Ahead|Grill/Barbecue|Entree

Reviews (12) Questions (1)

12 Comments

George P. August 20, 2017
I made this with fresh black currents. Added a tablespoon of honey and splash of white wine to the currents when I heated the berries. It thickened up in the fridge, tasted great.
 
Author Comment
anka September 26, 2017
I am so glad you made sauce and use fresh currants. That is always my first choice.<br />I can't wait to try with wine and honey.<br />
 
No C. April 23, 2017
The sauce sounds like it might come out a little thin. those who have made this, any thoughts? does it glaze nicely?
 
Sauertea February 21, 2016
Made these last night, they were delicious! The barbecue sauce is excellent, smoky, sweet, spicy, and just downright good!!
 
Bob January 3, 2016
How I love this recipe, thanks for sharing.
 
Author Comment
anka January 5, 2016
Thanks Bob for your kind comment.
 
liz O. July 30, 2015
Wanted to love these, but didn't. I followed the recipe exactly and cooked in the oven. The finished ribs were too steamed, not a crispy, glazed crust. Going to make again, and throw them on the grill for the final cook. Hopeful and congrats!
 
Author Comment
anka July 31, 2015
I am sorry the recipe didn't work out for you. Thank you for trying and I hope next time it will work out.
 
Kukla July 9, 2015
This recipe looks and sounds delicious. Congratulations on being a finalist, Anka!
 
Author Comment
anka July 9, 2015
Thank you!
 
QueenSashy July 9, 2015
Black currant barbecue sauce -- what a glorious idea! I cannot wait to give it a try. You are right, the best parties are the ones you have with people you love, and if I may add, the ones when you serve a plate of seriously good ribs... Congrats on being a finalist!
 
Author Comment
anka July 9, 2015
Thank you!