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Grill/Barbecue

Ribs with Black Currant Barbecue Sauce

by:
June 12, 2015
4
5 Ratings
Photo by Bobbi Lin
  • Serves 4
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

Test Kitchen Notes

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

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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
  1. Ribs
  2. Season ribs with salt and garlic powder and wrap in aluminum foil. I started with frozen ribs and wrapped them separately.
  3. 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.
  4. 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.
  5. Make some extra side dishes ahead. The party will be more relaxing for you and more pleasant for your guests.
  1. Black Currant Barbecue Sauce
  2. Put everything in food processor and purée.
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14 Reviews

Write a Review
Matthewrmt January 29, 2019
Sorry for the negative review but I had to throw the black currant sauce out. All we could taste was the 4 TBS of soy sauce. I don't know if my soy sauce is too strong--purchased in an Asian market. Is 4 TBS for soy sauce correct? I really wanted to enjoy it as the black currants sounded really delicious.
anka January 31, 2019
Too bad the recipe didn't work out for you. Four tablespoons soy sauce is correct but if you decide to try again, start with one tablespoon and add as you go to see the best combination to your liking.
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.
anka September 26, 2017
I am so glad you made sauce and use fresh currants. That is always my first choice.
I can't wait to try with wine and honey.
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.
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!
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!
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!
anka July 9, 2015
Thank you!