Blueberry Glazed BBQ Ribs

These ribs are sweet and smoky, and the patriotic colors make them a great addition to a classic 4th of July barbeque!

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 2 hours


  • 4 (2lb) racks Baby Back Ribs, membrane removed
  • 2 tbsp. Garlic Powder
  • 2 tbsp. Onion Powder
  • 1 1/2 tsp. Paprika
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 4 c. Blueberries
  • 3 c. Apple Cider Vinegar
  • 1 sprig Fresh Sage
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1 clove Garlic, smashed
  • 2 1/4 c. Brown Sugar, packed
  • 1 Onion, diced
  • 2 tbsp. Unsalted Butter
  • Salt & Pepper


  1. Preheat oven to 300 degrees. Mix garlic powder, onion powder, paprika, salt, and black pepper together in small bowl. Rub ribs with spice mixture, then place on sheet pan with a rack and cover with foil. Bake covered about 2 hours or until very tender.

  2. While ribs are cooking, heat butter in a medium saucepan and sauté onions and garlic until soft. Wrap thyme sprig and fresh sage with a piece of twine and tie together; sauté briefly, then add blueberries, mashing briefly with a potato masher or fork to release the juices. Add apple cider vinegar, brown sugar, and bay leaf. Cover and cook for 20 to 30 minutes, stirring frequently, or until the sauce has thickened slightly and the blueberries have broken down completely. Remove the herb bundle and bay leaf, and transfer to a blender; puree until smooth or until desired consistency is reached.

  3. Remove ribs from oven, and raise the oven temperature to 450 degrees. Baste ribs generously with blueberry glaze before returning to the oven for an additional 10 minutes. For extra char and caramelization, give the ribs 5 minutes under the broiler on the high setting to finish. Allow 10 minutes to rest before slicing; serve with remaining blueberry glaze.

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