Country Style Pork Ribs with Blackberry BBQ Sauce


Our grill overlooks our lower vineyard so barbeque is a staple from spring through fall.  We love the symmetry between the blackberry sauce and our Small Fry Malbec.

Category : Grilling



1/2 cup hickory, apple or maple wood chips

2 tablespoons light brown sugar

1 tablespoon kosher salt

1 tablespoon sweet paprika

3/4 teaspoon garlic powder

3/4 teaspoon onion powder3/4 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

Pinch of cinnamon

Pinch of ground ginger

            4 pounds meaty country-style pork ribs (about 6 ribs total)




Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.


Meanwhile, in a small bowl, combine the brown sugar, salt, paprika, garlic powder, onion powder, cumin, black pepper, cinnamon and ginger. Rub the spice mixture all over the ribs and let stand for 15 minutes.


Grill the ribs, covered, over moderately high heat for 20 minutes, turning occasionally, until they are lightly charred and cooked through. Brush the ribs liberally with some of the barbecue sauce and grill, turning once, until nicely glazed, about 5 minutes.


Transfer the ribs to a platter and serve, passing more of the barbecue sauce on the side.


Serves 4


Blackberry BBQ Sauce



2 tablespoons unsalted butter

1/4 cup finely chopped onion

1 basket ripe blackberries

3 tablespoons bourbon

2 cups store-bought smoky Kansas City–style barbecue sauce



In a medium saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the berries and cook until the berries have popped and turned to mush. Add the bourbon and cook until nearly evaporated, about 3 minutes. Stir in the sauce and bring to a boil. Simmer over low heat for 5 minutes. Use or refrigerate for up to 1 month.


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Lagniappe Peak, Napa Valley